QUICHE ME QUICK, SINCE WE CANTALOUPE!
1 pound fresh asparagus,
trimmed and cut into 1/2 inch
pieces
6 slices pre-cooked bacon crumbled
unbaked pie shell
1 egg white, lightly beaten
4 eggs (I also threw in the yolk I had left from the egg white)
1 1/2 cups half-and-half cream ( I used 1/2 cup whipping cream and 1 cup milk)
1/4 teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese
few dashes of Tabasco
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Cook asparagus. I used the microwave, about 4 minutes with a squirt of water added. Drain and cool.
Brush pie shell with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shell.
In a bowl, beat together eggs, cream, nutmeg, salt and pepper and Tabasco. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
