Quiche: Asparagus Swiss

Ingredients

  • 10 bacon strips, diced or try 1 c. diced ham
  • 1 lb. fresh asparagus trimmed
  • 1 bunch green onions, diced
  • 1 c. Swiss cheese
  • 1 Tbls. flour
  • salt & pepper to taste
  • 3 eggs
  • 1/2 c. half & half cream
  • 1 unbaked pastry shell (9-inch)
  • ripe roma tomato, optional

Instructions

If using bacon, in a skillet, cook bacon until crisp. Remove with slotted spoon to paper towels; drain, reserving 1 Tbls. drippings.

In the drippings, sauté onions until browned; drain.

Cut eight asparagus spears into 4 inch long spears for garnish. Cut remaining asparagus into 1-inch pieces.

In a small saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

In a bowl, toss the bacon (or ham), onion, asparagus pieces, cheese, flour, salt and pepper.

Pour into pastry shell.

In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears.

Bake at 400 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.

Let stand 10 minutes before cutting.

NOTE: If you'd like, slice a ripe roma tomato and place on top before garnishing with asparagus.