April 2, 2004, Newsletter Issue #171: Breakfast & Brunch
Tip of the Week
Asparagus & Bacon Quiche
1-9" pie crust shell, baked for 5 minutes
14 asparagus spears, cooked and drained
3 eggs
1/2 tsp salt
1 Cup half & half
1/4 Pound bacon, fried & crumbled
1 Cup shredded Swiss cheese
Preheat oven to 375 degrees F.
Bake pie crust for 5 minutes. Chop 6 spears of cooked asparagus. In a small bowl, combine eggs, salt, half & half and chopped asparagus. Sprinkle bacon and shredded cheese into bottom of partially cooked pie crust shell; pour egg mixture over bacon and cheese.
Arrange remaining whole asparagus spears into spoke fashion on top of egg mixture. Bake at 375 degrees for 35 minutes or until knife comes out clean and top is golden brown.
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