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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My husband and I are avid sailors. So, before we head out to the lake on chilly mornings, I like to prepare this hearty quiche, along with coffee and fresh-from-the-oven muffins for a warm wake-up. Ingredients:
1 pound fresh asparagus |
1 teaspoon salt |
1 unbaked pastry shell (10 inches) |
1 egg white, lightly beaten |
2 cups (8 ounces) shredded swiss cheese |
10 bacon strips, cooked and crumbled |
4 eggs |
1-1/2 cups half-and-half cream |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
pinch pepper |
cherry tomatoes, halved |
Directions:
1. Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. 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 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° for 30-35 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. Yield: 6-8 servings.
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