Title: Asparagus quiche
 Categories: Asparagus, Vegetables
      Yield: 1 Servings
 
    1/2 lb Fresh asparagus
      1 ts Salt
      8 sl Bacon
    1/2 lb Swiss cheese; grated
      4    Eggs
  1 1/2 c  Light cream
    1/8 ts Nutmeg
    1/8 ts Salt and dash of pepper
 
  Wash asparagus, discard tough portion, set aside some spears for
  decoration. Cut up rest into 1/2-inch pieces. Put in saucepan with
  water and boil; simmer for 5 minutes. Drain and rinse under cold
  water. Prepare pie crust, refrigerate. Preheat oven to 375 degrees.
  Saute bacon; drain. Sprinkle bottom of pie shell with bacon, cheese
  and cut up asparagus. In a medium bowl, beat eggs, cream, nutmeg,
  salt and pepper just until combined. Pour cream mix into pie shell.
  Arrange asparagus spears on top. Bake 40 minutes or just until puffy
  and golden. Serve warm.