Ready in one hour...so quick, so tasty.
1 lb. asparagus, trimmed and cut into 1/2-inch pieces
2 8-inch pie crusts
1 egg white, beaten
10 slices bacon, crisply cooked and crumbled
2 c. shredded Swiss cheese
4 eggs
1-1/2 c. half-and-half
1/4 t. nutmeg
salt and pepper to taste
Place asparagus in a steamer over one inch of boiling water. Cover and steam until tender but still firm, 2 to 6 minutes. Drain and set aside. Place pie crusts into separate ungreased pie plates. Brush pie crusts with egg white; sprinkle with asparagus, bacon and cheese. Set aside. Blend together eggs, half-and-half, nutmeg, salt and pepper in a medium bowl; pour over cheese. Bake, uncovered, at 400 degrees for about 35 to 40 minutes, until firm. Let cool to room temperature before serving. Makes 2 quiches, 4 to 6 servings each.
A fresh breakfast side dish...fruit kabobs! Just slide pineapple chunks, apple slices, grapes, orange wedges and strawberries onto a wooden skewer. They can even be slipped into breakfast smoothies or frosty juices.