Asparagus Swiss Quiche

Ingreadient:

• 10 bacon strips, diced
• 1/2 cup chopped onion
• 1 pound fresh asparagus, trimmed
• 1 cup shredded Swiss cheese
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 sheet refrigerated pie crust
• 3 large eggs
• 1/2 cup half-and-half cream

Direction

1. In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
2. Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
3. In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Unroll crust into a 9-in. pie plate; flute edge. Pour bacon mixture into crust. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.