Asparagus and bacon are a match made in heaven. Baked into a quiche it's prefect for a Sunday brunch. Quite easy to prepare if you use a ready made pie shell.
cooked crisp, well drained
pie shell (9 inch)
fresh or 10 oz frozen package
cut into 1/4-inch cubes
light cream (half&half)
or undiluted evaporated milk
Cut the bacon into pieces and cook until crisp, drain well on paper towelling. Chop the asparagus into one inch pieces, reserving the tips for decoration. Cook or steam until just tender-crisp. Remove from heat and drain well.
Bake shell at 375℉ (190℃) for 15 minutes or until firm, but not completely browned. Remove from oven and let cool for a few minutes on wire rack.
Brush mustard evenly over bottom and sides of pastry shell. Sprinkle baked crust with the bacon and arrange cooked, drained asparagus over. Sprinkle with half the Swiss cheese.
Mix eggs, cream, salt, pepper, tarragon and savory. Pour over mixture in the shell. Top with remaining Swiss cheese. Arrange reserved asparagus tips in a decorative pattern on top.
Bake in the oven about 25 to 35 minutes or until quiche is set in center (a knife inserted in the center comes out clean) but it's still a bit soft in the center. Rest for about 5 minutes to give it time to set. Serve warm.
This can also be made using a quiche or french tart pan instead of a pie plate if you are making your own shell.