Hearty Spring Asparagus Quiche

HEARTY SPRING ASPARAGUS QUICHE
10 hickory smoked bacon, diced
½ c. chopped red onion
1 lb. fresh asparagus, trimmed
1 c. shredded Swiss cheese
1 T. flour
1 t. salt
2 t. pepper
1 (9”) unbaked pastry shell
3 large eggs
½ c. half and half

1. In skillet, cook bacon until crisp. Drain, saving 1 T. of bacon drippings.
2. In drippings, saute onion until browned. Drain.
3. Cut 8 asparagus spears into 4” long spears for garnish.
4. Cut remaining asparagus into 1” pieces
5. In saucepan, cook all of asparagus in small amount of boiling water until crisp-tender. Drain.
6. In bowl, toss bacon, onion, asparagus pieces, cheese, flour, salt and pepper.
7. Pour into pastry shell.
8. In bowl, beat eggs and cream.
9. Pour over bacon mixture.
10. Top with asparagus spears.
11. Bake 400 for 30-35 minutes or until knife inserted in center comes out clean and crust is golden brown.
12. Let stand 10 minutes before cutting.