This is going to be a rather short post. As promised, here is another one of my sweet sister Sherry’s wonderful dishes that she made for us on Mother’s Day. I wish I had a better picture of this lovely dish before it was cut into slices. It was very artistic with the asparagus spears pointing outward across the top of the quiche. It was very pretty. This picture, not so much.
Sherry decided to replace half of the swiss cheese with gruyere cheese. It was SO scrumptious! If you try this one you will be pleased that it is both a pretty dish to serve to guests and equally delicious.
Here is the recipe my friends. ENJOY!!!
ASPARAGUS SWISS QUICHE
10 bacon strips, diced
1/2 c chopped onion
1 lb fresh asparagus, trimmed
1 c shredded swiss cheese
1 tbsp all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1 (9 inch) unbaked pastry shell
1/2 c half-and-half cream
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels to drain. Reserve 1 tablespoon of the drippings. In the drippings, saute onion until browned; drain.
Cut eight aparagus spears into 4-inch long spears for garnish. Cut remaining aparagus into 1- inch pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
This recipe found at www.allrecipes.com.