Asparagus Quiche

ASPARAGUS AND BACON QUICHE

1 bunch asparagus, woody ends removed

4 slices thick bacon (about 1/2 pound), cooked until crisp, and broken into small pieces

4 eggs

1 cup whipping cream

1/2 cup sour cream

1 teaspoon dried onion flakes

1/2 teaspoon fresh thyme leaves

1/2 teaspoon salt

1 cup shredded Gruyere cheese, or a combination of white cheeses

1/4 cup parmesan cheese

1 unbaked pie crust

Preheat oven to 375 degrees.

Fill a large bowl with water and ice. Wash the asparagus well, then microwave on high for 1 minute. Plunge into the ice water until cold. Remove and pat dry. Cut asparagus into 1 inch pieces, but keep the ends about 2 inches long and reserve separately.

Beat the eggs in a bowl until well mixed. Add the whipping cream, sour cream, onion flakes, salt and 1/2 teaspoon fresh thyme leaves. Set aside.

Line a buttered pie dish with unbaked pie crust. Place half the asparagus pieces in the bottom of the dish. Cover with half the Swiss cheese, half the green chile, and half the bacon. Repeat the layers. Gently pour the egg mixture into the pie pan. Arrange the asparagus tops artistically over the top of the egg mixture. Sprinkle with parmesan.

Shield the crust edge with foil to keep it from burning before the quiche is cooked. Bake for 45 minutes to 1 hour. Quiche is done when center has set and top has browned evenly.

Remove from oven and allow to sit for 5 minutes before serving.

6-8 servings.