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Asparagus Swiss Quiche

 

10 strips MFS breakfast strips, cooked and diced

1/2 cup chopped onion

1 Tbs butter or margarine

1 lb. fresh asparagus, trimmed

1 cup ( 4 oz) Swiss cheese, shredded

1 Tbs flour

1/4 tsp salt

1/8 tsp pepper

1 unbaked pastry shell (9 inches)

3 eggs

1/2 cup half & half cream

 

In a skillet cook onions in the butter until browned; set aside. Cut

eight

asparagus spears into 4 inch long spears for garnish. Cut remaining

asparagus into 1 inch pieces. In a saucepan, cook all of the

asparagus in a

small amount of water until crisp tender; drain.

 

Ina bowl, toss MSF strips, onion, asparagus pieces, cheese, flour,

salt and

pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour

over

asparagus mixture. Top with the 8 spears of asparagus, making a wheel

design. Bake at 400F for 30 to 35 minutes or until a knife inserted

near the

center comes out clean and crust is golden brown. Let stand for 10

minutes

before cutting. Yield: 6 to 8 servings

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The instinct of a man is to pursue everything that flies from him,

and to fly

from all that pursue him.

-Voltaire, philosopher (1694-1778)