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Asparagus Bacon Quiche
| 1 | unbaked 9-inch pastry shell |
| 1 lb | fresh Ontario asparagus cut into 1-inch pieces |
| 6 | bacon strips cooked and crumbled |
| 3 | eggs |
| 1-1/2 cups | half and half cream |
| 1 cup | grated Parmesan cheese divided |
| 1 tbsp | sliced green onion |
| 1 tsp | sugar |
| 1/2 tsp | each salt and pepper |
| pinch of ground nutmeg |
Line the unbaked pastry shell with a double thickness of aluminum foil. Bake at 450ºF for 5 minutes; remove foil. Bake 5 minutes more; remove from the oven and set aside. Cook asparagus in a small amount of water until tender crisp, about 3 to 4 minutes; drain well. Arrange the bacon and asparagus on the crust. In a bowl combine the beaten eggs, cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. Bake at 400ºF for 10 minutes. Reduce heat to 350ºF and continue baking for 23 to 25 minutes or until a knife inserted near the center comes out clean.
Yield: Serves 6 to 8