Name: Asparagus Bacon Quiche
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 servings
Ingredients: Dough for single-crust pie; 1 pound fresh asparagus, trimmed and cut into 1-inch pieces; 6 bacon strips, cooked and crumbled; 3 large eggs; 1-1/2 cups half-and-half cream; 1 cup grated Parmesan cheese, divided; 1 tablespoon sliced green onions; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; Pinch ground nutmeg

Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions—it's a welcome addition to any brunch buffet. —Suzanne McKinley, Lyons, Georgia

Ingredients

Dough for single-crust pie

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

6 bacon strips, cooked and crumbled

3 large eggs

1-1/2 cups half-and-half cream

1 cup grated Parmesan cheese, divided

1 tablespoon sliced green onions

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Pinch ground nutmeg

Instructions

1 On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.

2 Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°.

3 Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.

4 Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.