Flicks and Food

Springtime Quiche

Posted on 16. May, 2011 by Johnnie in Finding Perfection, Fresh Reviews, Fruits and Vegetables, Recipes, Uncategorized

1 ½ lb. fresh asparagus

1 tsp. salt

1 prepared packaged piecrust (I use Pillsbury)

1 egg white, beaten slightly

8 bacon slices, sautéed until crisp, drained and crumbled

½ lb. natural Swiss cheese, grated

4 eggs

1 ½ cups half-and-half

1/8 tsp. nutmeg

1/8 tsp. salt

Dash white pepper

Wash asparagus; break off and discard tough white portion. Scrape ends of asparagus with vegetable parer.  Set aside 16 of the best spears for decoration – they should be 5 inches long.  Cut rest of asparagus into ½ inch pieces.

In large saucepan bring 1 quart water to boiling; add 1 tsp. salt and the asparagus.  Bring back to boiling; reduce heat; simmer, covered, 5 minutes.  Drain; rinse asparagus under cold water.

Prepare piecrust according to package label directions to form a 12-inch circle. Line an 11-inch quiche pan or 11-inch pie plate. Flute edge if using pie plate.  Brush bottom surface with egg white.

Preheat oven to 400◦.  Sprinkle bottom of pie shell with bacon and cheese, then cut-up asparagus.

In medium bowl, with rotary beater, beat eggs with half-and-half, nutmeg, salt and pepper just until combined.

Pour egg mixture into pie shell.  Arrange reserved asparagus spears, spoke fashion on pie.

Bake 35 minutes, or just until puffy and golden.  Serve warm.

Makes 12 servings.

(Sometimes I also add ¼ cup sautéed onion or ½ cup sautéed mushrooms to the bottom of the pie shell when adding the bacon, cheese and cut-up asparagus.)

Tags: asparagus, cheese pie, Quiche, Recipe, Springtime Quiche