Title: Asparagus Quiche
Categories: Brunch Egg Cheese Breakfast
Yield: 6 Servings
| 1 | lb | Fresh Asparagus |
| 1 | ts | Salt |
| | | 10" unbaked pastry shell |
| | | Egg white, lightly beaten |
| 2 | c | Shredded Swiss Cheese (8oz) |
| 10 | x | Bacon strips,ckd,&crumbled |
| 4 | x | Eggs |
| 1 1/2 | c | Light cream |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Salt |
| | | Pinch Pepper |
| | x | Cherry tomatoes, halved |
Cut eight asparagus spears 4 inches long for garnish. Cut remaining
asparagus into 1/2-inch pieces, using only tender parts of stalk. Boil 1
quart of water in a large saucepan; add salt and all of the asparagus.
Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and
rinse asparagus. Brush bottom of pastry shell with egg white. In a bowl,
combine cut asparagus, Swiss cheese and bacon; mix gently. Place in bottom
of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper
until smooth. Pour into shell. Bake, uncovered, at 400 degrees for 35-40
minutes or until a knife inserted near the center comes out clean. Arrange
the asparagus spears, spoke fashion, on top of quiche; place cherry tomato
halves between spokes.