Description:

Delicious quiche filled with asparagus and bacon

Source:

Angela Creighton

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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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