When we have extra eggs I am always on the search for new ways to make them. I found this yummy one on http://www.allrecipes.com/. It is an asparagus quiche!
1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
5 slices bacon
1 (8 inch) unbaked pie shells
1/2 egg white, lightly beaten
3/4 cup half-and-half cream
1/8 teaspoon ground nutmeg
salt and pepper to taste
1 cup shredded Swiss cheese
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 - 8 inch quiche.
1.Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3.Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
4.In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
5.Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
Makes 6 servings.