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Weller House Inn
Fort Bragg, California
Cut 8 asparagus spears 4 inches long for garnish. Cut remaining pieces into 1/2-inch pieces, using only the tender parts of the stalks. Boil 1 quart of water in a large saucepan; add salt and all the asparagus. Return to boil. Reduce heat, cover and allow to simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg whites. In a bowl, combine the asparagus, Swiss cheese and bacon; mix gently. Place in the pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into the shell. Bake, uncovered, at 400 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears spoke-fashion on top of the quiche. Place the cherry tomato halves in between the spokes.
Serves: 6 to 8
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