"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Asparagus Quiche Recipe

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This recipe for Asparagus Quiche, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Burch Family
Added: Tuesday, March 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound fresh asparagus
1 teaspoon salt
1 unbaked 10-inch pastry shell
1 egg white, lightly beaten
2 cups shredded Swiss cheese
10 bacon strips, cooked and crumbled
4 eggs
1-1/2 cups light cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pinch pepper
Cherry tomatoes, halved
Serves: 6 to 8

Directions:
Directions:
Cut 8 asparagus spears 4 inches long for garnish. Cut remaining pieces into 1/2-inch pieces, using only the tender parts of the stalks. Boil 1 quart of water in a large saucepan; add salt and all the asparagus. Return to boil. Reduce heat, cover and allow to simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg whites. In a bowl, combine the asparagus, Swiss cheese and bacon; mix gently. Place in the pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into the shell. Bake, uncovered, at 400 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears spoke-fashion on top of the quiche. Place the cherry tomato halves in between the spokes.

Personal Notes:
Personal Notes:
This recipe is a family favorite and one we often serve on Christmas morning. It not only tastes awesome, it really is a beautiful quiche. We have also on occasion added in mushrooms and/or crabmeat. We have even used the fat free half-and-half and that tastes just as good. Enjoy!



 

 

 

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