Wednesday, April 8, 2009

Asparagus Quiche


A little preview of our yard "to be" - a white, rose-like, Double Impatiens flower. After getting my hair cut at 7:45 a.m. on a Saturday morning, we went by
one of our favorite nurseries and bought a few flowers for our yard.

It is Spring here, and the following recipe always reminded me of Spring. For an Autumn dish, use broccoli in place of the asparagus.

Asparagus Quiche
Serves 4

One 9-inch pastry shell, partially baked
1 strip bacon
2 tablespoons onion, minced
2 tablespoons butter
1/4 teaspoon salt
Dash nutmeg
Dash pepper
1/2 cup cottage cheese
3 eggs
1/2 cup heavy cream
1/4 cup Swiss cheese, shredded (shred your own!)
1 cup fresh asparagus, cut into 1-inch pieces, cooked and well drained

Cook the bacon in a skillet and crumble when cool. Set aside. Wipe skillet clean and saute onion in butter. Add the asparagus to the onion and butter and stir over moderate heat to evaporate any excess water from the asparagus. Add the salt, nutmeg, pepper, and cottage cheese to the asparagus mixture. Beat the eggs and cream until mixed, but not frothy; stir in the Swiss cheese and combine with the asparagus mixture. Stir in the crumbled bacon. Pour all into the pastry shell and bake at 375Âș F for 25 to 30 minutes.  

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