asparagus quiche
1/2 lb. fresh asparagus, cut into 1/2 inch pieces
4 slices bacon
1 (8 inch) unbaked pie shell
4 eggs
1/2 cup half-and-half
pinch of ground nutmeg
1 cup shredded Gruyere
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
Lightly steam asparagus; cook until tender but still firm, about 4-5 minutes. Drain and cool.
Cook bacon; drainon paper towels, crumble and set aside.
Sprinkle crumbled bacon and chopped asparagus into pie shells. Top with cheese.
In a bowl, beat together eggs, cream, nutmeg and pour mixture over the top of the other ingredients in pie shell.
Bake lightly tented with foil about 35 to 40 minutes. Let cool to room temperature before slicing and serving.
