Fresh Asparagus Quiche

I used today's asparagus harvest in a beautiful quiche. I have a favorite quiche recipe that I use all the time and it always turns out great. The fresh asparagus makes a nice addition.Heat oven to 400

Crust

1 1/4 cups of flour

1/4 tsp salt

1/3 cup chilled shortening

cold water

Mix flour and salt in bowl. Cut in shortening with pastry cutter until it forms crumbs about the size of peas. Add enough ice water, one tablespoon at a time, until pastry will hold it shape when pressed into a ball. Roll out on floured surface and place in pie pan. Set aside.

Filling

10 slices bacon, cut into small pieces

1/2 cup onion, chopped

about 15-20 stalks asparagus

1 1/2 cups grated Monterrey jack cheese

1 tablespoon flour

1/4 tsp salt

1/8 tsp pepper

3 eggs

1/2 cup cream

Fry bacon until crisp. Drain on paper towel. Saute onion in bacon grease until tender. Drain on paper towel. Discard grease. Cut 8 pieces of asparagus down to 4 inch sections. Chop remaining asparagus into one inch pieces. Cook all the asparagus in a small amount of water in a saucepan until barely tender. Drain. Mix bacon, onion, cheese, chopped asparagus, flour, salt and pepper in bowl and arrange in unbaked pie shell. Beat eggs and cream together and pour over the bacon mixture in the pie shell. Now arrange the 8 pieces of asparagus in a wheel spoke pattern on top of quiche. Bake at 400 for 30 to 35 minutes or until set. Let stand for about 10 to 15 minutes. This serves about 8 people. (Or 4 if they are big eaters!!!) Diana