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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasionsit's a welcome addition to any brunch buffet. Suzanne McKinley, Lyons, Georgia Ingredients:
1 unbaked pastry shell (9 inches) |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
6 bacon strips, cooked and crumbled |
3 eggs |
1-1/2 cups half-and-half cream |
1 cup grated parmesan cheese, divided |
1 tablespoon sliced green onions |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon pepper |
pinch ground nutmeg |
Directions:
1. Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; remove from the oven and set aside.
2. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the crust.
3. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.
4. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 23-25 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
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