- 6
Ingredients
- 10 strips *Drier's* bacon diced
- 1/2 c. chopped onion
- 1 lb. fresh asparagus, trimmed
- 1 c. (4 oz.) shredded Swiss cheese
- 1 tbsp. all-purpose flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 unbaked pastry shell (9 inches)
- 3 eggs
- 1/2 c. half-and-half cream
Preparation
Step 1
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain. Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan cook all of the asparagus in a small amount of boiling water until crisp-tender; drain. In a bowl, toss the bacon, 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 and crust is golden brown. Let quiche stand for 10 minutes before cutting.