ASPARAGUS QUICHE

‘Real Men Don’t Eat Quiche’. How many times have you heard that line? It always runs through my head when I break out the quiche pan. I think the saying should be changed to ‘Real Men Don’t Eat Brussel Sprouts.’ Well, that won’t work because; I have had Brussel Sprouts cooked with Bacon. I enjoyed it! How about, Real Men will not set the table with Cloth Doilies. Today I am making Asparagus and Beef Bacon Quiche. A simple pie dough has to be made. It is then filled with Eggs, Cheese and your choice of fillings. It is baked in the oven till it is ready to be displayed on your Cloth Doily.
Pie Dough
1. 1 ¼ cups all purpose flour
2. ¼ teaspoon salt
3. 1/3 cup shortening
4. 3 to 4 tablespoons cold water
In a mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Add water 1 tablespoon at a time and mix gently. Form into ball and wrap in plastic and chill in refrigerator.

Filling
1. 3 beaten eggs
2. 1 ½ cup milk
3. ¼ teaspoon salt and pepper
4. ¾ chopped cooked beef bacon (Meat of Choice)
5. 1 ½ cups of shredded Cheddar (Cheese of Choice)
6. ½ to 1 pound Asparagus. Cut to fit pie pan in spoke design
7. ¼ cup grated parmesan cheese

Roll out your chilled dough to fit pie pan or quiche dish. Sprinkle ½ Cheddar and bacon in bottom. Arrange Asparagus to look like a wagon wheel spokes over cheese mixture. Sprinkle rest of cheese mixture over top. Combine eggs, milk, salt and pepper in a measuring cup. Pour this mixture over cheese and asparagus mixture. Sprinkle the parmesan cheese over top. Bake in 325 degrees for 35 to 40 minutes. The quiche should be slightly brown and the eggs should be set. You can insert a knife and if it pulls out clean you’re done.

I really do not have anything against cloth or paper Doilies. If I had any I would probably use them. I think, maybe!