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Hearty Asparagus Quiche

Total Time

Prep: 20 min. Bake: 35 min.

Makes

6-8 servings

My husband and I are avid sailors. So, before we head out to the lake on chilly mornings, I like to prepare this hearty quiche, along with coffee and fresh-from-the-oven muffins for a warm wake-up.

Ingredients

  • 1 pound fresh asparagus
  • 1 teaspoon salt
  • 1 unbaked pastry shell (10 inches)
  • 1 large egg white, lightly beaten
  • 2 cups shredded Swiss cheese
  • 10 bacon strips, cooked and crumbled
  • 4 large eggs
  • 1-1/2 cups half-and-half cream
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Pinch pepper
  • Cherry tomatoes, halved

Directions

  1. Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.

Nutrition Facts

1 piece: 374 calories, 25g fat (13g saturated fat), 165mg cholesterol, 729mg sodium, 17g carbohydrate (4g sugars, 0 fiber), 17g protein.

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