| Asparagus Quiche
9 inch unbaked pie shell
1 egg white, slightly beaten
Filling:
1 1/2 pounds of fresh asparagus
4 bacon slices
2 cups of natural Swiss cheese, grated (8 ounces)
4 eggs
1 1/2 cups of half and half or light cream
1/4 teaspoon of salt
1/8 teaspoon of ground nutmeg
a dash of pepper
1 plum tomato
Brush inside of pie shell with egg white, refrigerate. Make filling: wash the asparagus, break off and discard tough white portion. Scrape ends of asparagus with vegetable parer. Set aside ten of the best spears for decoration, they should be 4 inches long. Cut rest of asparagus into 1/2 inch pieces.
In a large saucepan, bring 1 quart water to boiling, ass 1 teaspoon salt and the asparagus. Bring back to boiling, reduce heat, simmer, covered, 5 minutes. Drain, rinse asparagus under cold water to prevent further cooking. Set aside.
Preheat oven to 375ºF. Fry bacon until crisp, drain , crumble. Sprinkle over bottom of pie shell. Sprinkle cheese over bacon. In a medium bowl, with wire whisk or rotary beater, beat eggs with half and half, salt, nutmeg, and pepper just until combined but not frothy. Sprinkle cut up asparagus over cheese in bottom of pie shell.
Pour egg mixture into pie shell. Arrange reserved asparagus spears, spoke fashion on pie. Bake, placed on lower rack in oven, 40 minutes until puffy and golden. Remove to wire rack to cool 10 minutes. Before serving, place tomato rose in center. with sharp knife, cut a 1/2 inch strip of skin around tomato, in a continuous spiral. wind the strip around until a rose shape is formed. Makes 8 servings |
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