Shelly's Recipe

SPRINGTIME QUICHE

Category: Quiche and Savory Tarts / Tartlettes

1 refrigerated pie crust
6 slices precooked bacon, chopped
1 cup shredded sharp Cheddar cheese
2 tbsp chopped fresh chives
8 asparagus spears (about 1/2 lb)
4 large eggs
1-1/2 cups half-and-half
1/4 tsp salt
1/4 tsp ground white or black pepper

Preheat oven to 350. Unroll dough onto work surface. With rolling pin, for 11-inch tart pan, roll dough into 13-inch round. If using 91/2-inch tart pan, roll dough into 12-inch round.

2.Transfer dough to ungreased tart pan, gently pressing dough into bottom and up side of pan. Run rolling pin over top of pan to trim excess dough.

Sprinkle bacon, cheese and chives over bottom of crust. Cut tough ends from asparagus, trimming to fit into tart pan. Place asparagus spears in spoke pattern over cheese, with asparagus alternating tip to stem.

In medium bowl, with whisk, lightly beat eggs. Add half-and-half, salt and pepper and whisk until well blended. Pour egg mixture over asparagus. Bake 40 to 45 minutes or until golden and set in center. Cool quiche in pan on wire rack 10 minutes. Serve warm.