The Times - Serving Waitsburg, Dayton and the Touchet Valley

I've been seeing fresh asparagus in the stores and this recipe came in my news feed so I took that as a hint.

It turned out very flavorful and didn't take long to put together. I like when two people team up to put a dish together which happens a lot in my household. One person cooked up the bacon and onion (which I added) and I got the crust and filling ready.

INGREDIENTS:

1 pound fresh asparagus trimmed and cut into 1-inch pieces

10 slices bacon

2 (8 inch) unbaked pie shells

1 egg white, slightly beaten

4 eggs

1 ½ c. half and half

¼ tsp ground nutmeg

Salt and pepper

2 cups shredded Swiss cheese

DIRECTIONS:

Preheat oven to 400 degrees. Place asparagus in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm.

Place bacon in a large, deep skillet.** Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.

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 cool to room temperature before serving.

MY NOTES:

I didn't alternate too much from the recipe. I bought green onions and added that to the bacon cooking, but towards the last. I chopped the bacon before it was cooked.** I have a great microwave cookware from Pampered Chef that I am always using and used it for the asparagus. I cut it into more like 3-inch pieces.

I thought the 4 eggs weren't enough, so I used 6 eggs plus the egg yolk from the egg white and added about ½ cup more of the half and half.

I'm guessing the egg white on the pie crust is to keep it from getting soggy

I didn't measure the asparagus to be a pound, but next time I will pat dry as there was a bit more juice in the bottom of the quiche than I expected.

Sometimes I mix up my cheeses but I stayed with Swiss cheese for this one and I'm glad I did.

So, I guess I tweaked it a bit, but I know you will too. Bake time was about right. And bonus, it makes two.

ENJOY-May Day is just around the corner.