• 1 Pound fresh asparagus
• 1 Teaspoon salt
• 1 Unbaked pastry shell (10″)
• 1 Egg white, lightly beaten
• 2 Cups shredded Swiss cheese
• 10 Bacon strips, cooked and crumbled
• 4 Eggs
• 1 1/2 Cups light cream
• 1/4 Teaspoon ground nutmeg
• 1/4 Teaspoon salt
• pinch pepper
• Cherry tomatoes, halved

Directions:

Cut 8 asparagus spears 4″ long for garnish. Cut remaining pieces into 1/2 inch lengths using only the tender parts of the stalks. Boil 1 quart of water in a large saucepan, add salt and all the asparagus. Brush bottom of pastry shell with egg white. In a bowl combine the asparagus, Swiss cheese and bacon, mix gently. Place in the pastry shell. Bake, uncovered, at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears spoke fashion on top of the quiche. Place the cherry tomato halves in between the spokes. Serves 6-8.

From: The Weller House Inn

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