bacon asparagus quiche

[chefdiva]

1/2 pound bacon, cooked crisp
2 teaspoon Dijon-style mustard
1 9-inch pastry shell
1 package (10 ounce) frozen asparagus or 1 pound fresh asparagus, cut to 1-inch pieces, cooked tender-crisp and well drained
1 cup Swiss cheese, cut into 1/4-inch cubes
3 eggs
1 cup whipping cream, half-and-half or undiluted evaporated milk
1/4 teaspoon black pepper
1 teaspoon each of dried tarragon and savory leaves

Drain and crumble the bacon. Set aside.
Brush mustard evenly over bottom and sides of pastry shell. Bake shell at 375F for 15 minutes or until firm but not completely browned.
Sprinkle baked crust with the bacon and arrange cooked, drained asparagus over.
Sprinkle with half the Swiss cheese.
Mix eggs, cream, salt, pepper, tarragon and savory, and pour over mixture in the shell.
Top with remaining Swiss cheese.
Return to oven and bake about 25 to 35 minutes or until quiche is set in the center ( a butter knife inserted in the center comes out clean).

4-6 servings