Asparagus Bacon Quiche
- 1 (9-inch) unbaked pastry shell
- 1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
- 6 bacon strips, cooked and crumbled
- 3 eggs
- 1 1/2 c. half and half cream
- 1 c. grated Parmesan cheese, divided
- 1 Tbsp. sliced green onions
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. pepper
- pinch of ground nutmeg
- Line the unpricked pastry shell
- with a double thickness of heavy-duty foil. Bake at 450u0b0 for 5 minutes; remove foil. Bake 5 minutes more. Remove from the oven and set aside. Cook asparagus in a small amount of water until crisp-tender, about 3 to 4 minutes. Drain well. Arrange the bacon and asparagus in the crust. In a bowl, beat eggs. Add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. Bake at 400u0b0 for 10 minutes longer or until knife inserted near the center comes out clean. Yield: 6 to 8 servings.
pastry shell, fresh asparagus, bacon, eggs, cream, parmesan cheese, green onions, sugar, salt, pepper, ground nutmeg
Taken from www.cookbooks.com/Recipe-Details.aspx?id=38537 (may not work)