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.