Country Comforts
Bed and Breakfast

Cambridge, Wisconsin

Specialty Recipe

Asparagus Quiche

When the first asparagus spears peek up through the ground, spring is really here. The asparagus patch planted on our family farm half a century ago by Marian's mother still produces more than enough asparagus to make this quiche often from April through June. Mim Jacobson

Ingredients

3/4 pound fresh asparagus, chopped into 2-inch pieces

One 9-inch unbaked pastry shell

1/2 cup fully cooked ham, cubed

1 cup (4 ounces) shredded Swiss cheese

1 Tablespoon all-purpose flour

3 eggs, beaten

1-1/2 cups half & half

1/2 teaspoon salt

2 Tablespoons grated Parmesan cheese

Cook or steam asparagus until crisp-tender; drain well. Arrange cooked asparagus pieces over bottom of pastry shell. Top with ham. In a small bowl, combine Swiss cheese and flour. Sprinkle over ham. In a medium bowl, beat eggs with a fork until frothy. Add half & half and salt. Mix well and pour into pastry. Sprinkle Parmesan cheese on top. Bake at 350 degrees for 35 to 40 minutes. Quiche is done when a knife inserted in the middle of the quiche comes out clean.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)