ASPARAGUS BACON QUICHE

1 (9-inch) deep-dish frozen pie shell
6 strips bacon
1 lb (450 g) asparagus, trimmed, cut in 1-inch pieces
3 large eggs
1 1/2 cups half & half cream (10%)
1/2 cup grated parmesan cheese
1 green onion, thinly sliced
1 tsp granulated sugar
1/2 tsp each: salt, pepper
Pinch freshly ground nutmeg

Thaw, cook and cool pie shell as per package instructions for baked shell with filling.

In medium skillet over medium heat, cook bacon until crisp, about 10 minutes; crumble.

In medium saucepan with 2 inches boiling salted water, cook asparagus until tender-crisp, about 4 minutes; drain well.

Arrange asparagus and bacon in cooled crust.

In bowl, combine eggs, cream, cheese, onion, sugar, salt, pepper and nutmeg. Pour over asparagus.

Bake in preheated 400 degrees F oven 10 minutes. Reduce heat to 350 degrees F. Bake 25 to 30 minutes, or until quiche is browned and puffed and knife inserted near centre comes out clean. Let stand 15 minutes.

Makes 6 servings
Source: Ontario Asparagus Growers