Thursday, January 6, 2011

Roasted Asparagus / Asparagus Bacon Quiche


Contributed by Becky Noell of Virginia

Spread asparagus in a single layer in a Pyrex pan.  Drizzle with light olive oil and coarse salt (I use Morton's Kosher) and bake at 475º for about 10 minutes.  Delicious!! 
(Note from Lois: I made this last night on a Pampered Chef bar pan and it was delicious!  Cold leftover asparagus is also good on a relish plate served with baby carrots, celery sticks, pickles and olives on green lettuce.  Either way would be an easy addition to your Easter Sunday dinner.)

Recipe courtesy of

1 (9 inch) unbaked pastry shell                     
1 lb. fresh asparagus, cut into 1" pieces     
6 strips bacon, cooked and crumbled
3 eggs                                                            
1 cup shredded Swiss cheese  
1 1/2 cups Half and Half                                  
1 Tbsp. sliced green onions
1 tsp. sugar (or small amount of stevia)
1/2 tsp. salt
1/4 tsp. pepper
pinch of nutmeg
Line unbaked pastry shell with a double layer of heavy duty foil.  Bake at 450º for 5 minutes; remove foil and bake 5 minutes more.  Remove from oven and set aside.  Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well. Arrange asparagus and bacon in the crust. Beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper, and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. Bake at 400º for 10 minutes. Reduce heat to 350º for 20-25 minutes longer or until knife inserted in center comes out clean.  Makes 6-8 servings.