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Asparagus Bacon Quiche
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Delicious quiche filled with asparagus and bacon

Angela Creighton

Serves/Makes:6 or more

  • 1 unbaked 9 inch pie shell
  • 1 lb (.5 kg). fresh asparagus, trimmed & cut into 1" pieces
  • 6 bacon strips, cooked & crumbled
  • 3 eggs
  • 1/2 tsp (2 ml). salt
  • pinch ground nutmeg
  • 1 tbsp (15 ml).. sliced green onions
  • 1-1/2 cups (350 ml) half and half
  • 1 cup (225 ml) grated parmesan cheese, divided
  • 1 tsp (5 ml) sugar
  • 1/2 tsp (2 ml) pepper
  • Line unpricked pie shell with double thickness of heavy duty foil.
  • Bake at 450 degrees (225 C.) for 5 minutes.
  • Remove foil and bake 5 minutes more.
  • Set aside.
  • Cook asparagus in small amount of water until crisp-tender, about 4 minutes.
  • Drain well.
  • Arrange the asparagus and bacon in the pie shell.
  • Beat eggs then add cream, 1/2 cup (125 ml) of cheese, onions, sugar, salt, pepper and nutmeg.
  • Pour into pie shell.
  • Sprinkle with remaining cheese.
  • Bake at 400 degrees (200 C.) for 10 minutes.
  • Reduce heat to 350 degrees (175 C.) and bake 23 to 25 minutes longer or until set.

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