Asparagus & Bacon Quiche
Yield
6 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked 5 minutes |
|
| 14 | each |
asparagus
cooked and drained |
*
|
| 3 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
light cream (half&half)
|
|
| ¼ | pound |
bacon
fried and crumbled |
|
| 1 | cup |
swiss cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked 5 minutes |
|
| 14 | each |
asparagus
cooked and drained |
*
|
| 3 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
light cream (half&half)
|
|
| 113.4 | g |
bacon
fried and crumbled |
|
| 237 | ml |
swiss cheese
shredded |
|
Directions
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.
