Bacon Asparagus Quiche BY JO MCCLURE
Even though I don’t eat bacon or asparagus, my husband thanks me every time I make this for him! If you are a bacon and asparagus fan, you too should enjoy. 10 bacon strips, diced 1/2 cup chopped onion 1 pound fresh asparagus, trimmed 1 cup shredded Swiss cheese (4 ounces) 1 tablespoon flour 1/4 tsp salt 1/8 tsp pepper 1 unbaked pastry shell (9 inch) 3 eggs 1/2 cup half and half
In a skillet, cook bacon over medium heat until crisp and then drain. Save 1 tsp drippings. Sauté the onion in the bacon drippings until brown...then drain. Cut eight asparagus spears into 4” long pieces for garnish. Cut remaining asparagus into 1” pieces. In a saucepan, cook ALL ( including the pieces for garnish) of the asparagus in a small amount of boiling water until crisp-tender stage and drain. Don’t overcook. In a bowl, toss bacon, onion, 1 inch asparagus pieces, cheese, flour, and salt and pepper. Pour into the pastry shell. In a bowl, beat eggs and half and half and pour over the bacon asparagus mixture. Top with the 4 inch spears and bake at 400˚ for 30-35 minutes, or until knife inserted in the middle comes out clean. Allow to stand 10 minutes before cutting.
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