Ingredients:
3/4 pound fresh asparagus
1 (10 inch) unbaked pastry shell
2 cups shredded Swiss cheese (or your favorite cheese)
1/2 cup ham, chopped (or crisp bacon, or a little cooked sausage, or...)
4 eggs
1 1/2 cups light cream, or use part or all evaporated milk
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
2 tsp. dried onion (or saute a little chopped, fresh onion)
1/2 teaspoon salt
1/2 teaspoon pepper
dash of paprika for top of quiche
Directions:
Preheat oven to 375 degrees. Cut asparagus into 1 inch pieces, using only tender parts of stalks. Either by blanching, or steaming about 2 minutes in the microwave, cook asparagus until almost tender. Drain asparagus well and pat dry. In a medium bowl, combine asparagus, cheese, and ham, then place in bottom of pastry shell. In another bowl, beat eggs, cream, mustard, nutmeg, onions, salt and pepper until smooth, then slowly pour into shell. Sprinkle top with paprika. Place on cookie sheet, and bake at for 50-60 minutes or until a knife inserted near the center comes out clean. If top begins to get brown, cover loosely with foil. After removing quiche from oven, let sit for at least 10 minutes before cutting. Makes 4-6 servings. We LOVED this quiche!
