ASPARAGUS QUICHE

I love asparagus.  When spring comes I dream of picking fresh asparagus on the ditch banks in Green River, Utah.  We would pick bushels of it when I was a kid.  My mother made mashed potatoes with creamed asparagus on top.  The best comfort food ever. This Quiche is lovely! Pie crust should be made with butter not shortening.  This crust has a nice buttery flavor.  The addition of vegetable oil keeps it flaky.  You will want to use it for your fruit pies also. 

ASPARAGUS QUICHE

1 10 Inch pie crust unbaked
3 ½ C. Asparagus cut into 1 inch pieces, steamed for 2 minutes and drained
8 oz. Shredded Swiss cheese
8-10 slices crisp cooked bacon cut up (optional)
5 eggs
2 C. half and half
3/4 tsp. salt (only 1/2 tsp. if using bacon)
¼ tsp. pepper

Put the Swiss cheese in the bottom of the pie shell.  Sprinkle the bacon over the cheese and then the cooked asparagus.  Beat the eggs, cream, salt, pepper and a pinch of cayenne pepper (optional) Pour this over all and bake at 400 degrees for 15 minutes.  Lower the oven to 350 and bake for another 30-35 minutes.  Cover with foil the last 10 minutes if the crust is getting too brown.  Let sit for 10 minutes before serving.  Makes 8 good size pieces. 

Pie Crust for a 10 inch pie

Mix together until crumbly:
6 T. butter
1 C flour
½ tsp. salt

Stir the following  together until you have a smooth paste: 3 T. water, ¼ C flour 1 T. vegetable oil and 1 tsp. vinegar.  Pour over the butter mixture and roll together into a ball and knead 30 seconds or so.  Roll out to a generous 1 inch bigger than the pie plate so that you can fold under 1 inch around the top to make a chunky edge.