How to make it

  • Cut eight asparagus spears 4 inches long for garnish.
  • Cut remaining pieces into 1/2-inch pieces, using only 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.
  • Brush bottom of pastry shell with egg whites.
  • In a bowl, combine the asparagus, 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 asparagus spokes.

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