Asparagus Quiche
Ingreadient
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1 pound fresh asparagus, trimmed and cut into ½-inch pieces
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10 slices bacon
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2 (8-inch) unbaked pie shells
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1 egg white, lightly beaten
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2 cups shredded Swiss cheese
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4 large eggs
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1 ½ cups half-and-half cream
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¼ teaspoon ground nutmeg
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salt and pepper to taste
Direction
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Preheat the oven to 400 degrees F (200 degrees C).
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Place asparagus in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain and cool.
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
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Brush pie shells with beaten egg white. Sprinkle crumbled bacon and steamed asparagus into pie shells; sprinkle Swiss cheese over bacon and asparagus.
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Beat eggs, half-and-half, nutmeg, salt, and pepper in a bowl until well combined. Pour egg mixture on top of cheese.
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Bake quiches in the preheated oven until filling is set, about 35 to 40 minutes. Let cool to room temperature before serving.
