Asparagus Quiche

• 1 lb. fresh Asparagus, trimmed
• 1 unbaked Pastry Shell (9 inches)
• 3 Tbsp. Butter or Margarine
• 3 Tbsp. All-Purpose flour
• 1/2 tsp. Salt
• 1-1/2 c. Milk
• 4 Eggs, beaten
• 1/2 c. shredded Swiss Cheese
• 1/4 c. Dry Bread Crumbs

1. Cut eight Asparagus spears into 4 inch pieces; cut remaining spears into 2 inch pieces.
2. Cook all of the asparagus in a small amount of water until tender; drain and set aside.
3. Line the unpricked Pastry Shell with a double thickness of heavy-duty foil. Bake at 450 for 5 minutes.
4. Remove foil; bake 5 minutes longer. Remove from the oven and set aside.
5. In a saucepan over medium heat, melt Butter; stir in Flour and Salt.
6. Gradually add milk; cook and stir until thickened.
7. Stir a small amount into eggs; return all to pan.
8. Stir in Cheese and 1/2 inch Asparagus pieces. Pour into crust.
9. Sprinkle with Bread Crumbs.
10. Bake at 400 for 35 minutes or until a knife inserted near the center comes out clean. Arrange the 4 inch Asparagus pieces in a spoke pattern on top. Yield:
11. 6 - 8 servings.

fresh asparagus, pastry shell, butter, allpurpose flour, salt, milk, eggs, swiss cheese, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=116331 (may not work)