Ingredients
1 pound fresh asparagus1 teaspoon salt1 unbaked pastry shell (10 inches)1 large egg white, lightly beaten2 cups shredded Swiss cheese10 bacon strips, cooked and crumbled4 large eggs1-1/2 cups half-and-half cream1/4 teaspoon ground nutmeg1/4 teaspoon saltPinch pepperCherry tomatoes, halved
Preparation
Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.
