Asparagus Swiss Quiche
I first tried this quiche at my friend Carol’s house. I am not a big Asparagus fan but I actually liked this. The only change I made was to use a frozen puff pastry instead of a pie shell which Carol used. Of course the asparagus can be changed out for another vegetable if you would like. It makes a very thin quiche so if you are looking to use this for a meal, I would double the recipe. I am going to try to make this with out a crust as well.
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 unbaked pastry shell (9 inches)
3 eggs
1/2 cup half-and half cream
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, sauté 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 stand for 10 minutes before cutting.
Yield: 6-8 servings.
