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Ingredients

1 each Pie crust shell, 9 inch, unbaked
1 1/2 cup Asparagus spears, cooked, diced
2/3 cup Bacon, cooked, diced
1/4 tsp. Butter
1/4 cup Scallion, minced
1/2 tsp. Parsley, minced
Salt to season
Fresh ground black pepper to season
1 1/2 cup Swiss cheese, shredded
Fresh fruit and berries for service
For the Custard:

4 each Eggs
1 cup Cream
pinch Ground nutmeg
1/4 tsp. Salt
1/8 tsp. Fresh ground black pepper

Method

Preheat oven to 350 - 375 degrees F. Prepare quiche filling by heating butter in a saute pan or skillet over medium heat. Add scallions and asparagus, saute until for 2 - 3 minutes. Remove from heat and stir in bacon and parsley.

Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled asparagus and bacon mixture in pie shell and spread evenly. Top with shredded Swiss cheese. Pour in custard and gently tap quiche on work surface to remove air pockets. Bake at 350 - 375 degrees F for 45 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15 - 20 minutes before slicing.

Makes 1 quiche (8 - 10 servings)