Ingredients Jump to Instructions ↓

  1. 1 pound fresh asparagus

  2. 1 teaspoon salt

  3. 1 (10 inch) unbaked pastry shell

  4. 1 egg white, lightly beaten

  5. 2 cups shredded Swiss cheese

  6. 10 bacon strips, cooked and crumbled

  7. 4 eggs

  8. 1 1/2 cups light cream

  9. 1/4 teaspoon ground nutmeg

  10. 1/4 teaspoon salt

  11. 1 pinch pepper

  12. cherry tomatoes, halved

Instructions Jump to Ingredients ↑

  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 degrees F 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.


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