Asparagus and Bacon Quiche

By Kathryn Washburn Breighner

We were in the mood for something different for dinner. Marty mentioned breakfast for dinner when I'd been thinking about quiche all day. I brought in a large handful of aspargus from the garden so a bacon and asparagus quiche was dinner.  Simple and outstanding.

Of course, I used a homemade pie crust for this! I made the single crust and stuck it in the fridge to chill while the bacon was cooking.  This went together easily.

1 single pie crust: put it in a pie plate and bake at 375 degrees F for 12 minutes

3/4 lb bacon, cooked until just beginning to crisp and cut into 1" pieces
1 1/2 c diced asparagus
1 med onion, diced
4 eggs
1 c milk
3/4 t paprika
1 1/2 c grated white cheddar cheese (which is what I had and it was outstanding in this)

Beat together the eggs, milk, paprika and salt and pepper to taste.

Remove the crust from the oven and add the asparagus and onion. Top with the bacon, cheese and egg milk mix.  Bake at 375 degrees F for 25 minutes or until golden brown.