Asparagus and Bacon Quiche
pie shell (9 inch)
baked 5 minutes
cooked and drained
light cream (half&half)
fried and crumbled
Chop 6 spears of cooked asparagus.
In a small bowl, combine eggs, salt, half and 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℉ (190℃) for 35 minutes or until knife comes out clean and top is golden brown.