Makes two 8" quiches
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
1 10 inch unbaked pie crust
1 egg white, lightly beaten
4 eggs
1 1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese
Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and
.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Brush pie shell with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shell.
In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let
to room temperature before serving.
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