Asparagus Quiche

Many people prefer to use frozen pastry shells, however, if you plan to make your own crust, Ms. Child recommends the following formula:

Pie Shell Ingredients:

• 2 1/2 sticks butter,
• 4 TBS shortening,
• 3 1/2 cups all-purpose flour,
• 2 tsp salt and 2/3 to 1 cup ice water.

This mixture will make enough dough for two-three 9" quiches or the 11" x 7" tart with leftover dough which can be frozen, uncooked.

Ingredients:

• Pie Shell
• 1 1/2 lbs fresh asparagus
• 8 slices bacon
• 1/2 lb Swiss cheese, grated
• 4 eggs
• 1 1/2 cups light cream (half and half)
• 1/8 tsp nutmeg
• 1/8 tsp salt
• Freshly ground pepper to taste

Wash asparagus and snap off fibrous ends. Cut, on the diagonal, into 1/2" long pieces. Steam in boiling water for 2 minutes and immediately rinse with cold water. Place asparagus pieces on paper towels to drain.

Preheat oven to 400 degrees. Place pie shell (either frozen or freshly made) in oven and bake for 10 minutes. Remove from oven to cool and reduce heat to 375 degrees.

Cut bacon into small pieces and saute over medium heat until crisp and golden brown. Drain on paper towels. Sprinkle bottom of cooled pie shell with bacon and Swiss cheese. Lay asparagus on cheese in a single layer. In a mixing bowl, whisk eggs, cream and seasonings together until combined. Pour mixture over asparagus. Bake 40 minutes (375 degrees) or until a knife inserted in quiche comes out clean. 6 servings.