Asparagus and Bacon Quiche

By á-167595

Ingredients

• 1 unbaked pastry shell (9 inches)
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 6 bacon strips, cooked and crumbled
• 3 eggs
• 1-1/2 cups half-and-half cream
• 1 cup grated Parmesan cheese, divided
• 1 tablespoon sliced green onions
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pinch ground nutmeg

Preparation

Step 1

Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; remove from the oven and set aside.

Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the crust.

In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.

Bake at 400° for 10 minutes. Reduce heat to 350°; bake 23-25 minutes longer or until a knife inserted near the center comes out clean.