Cheesy Asparagus Quiche
½ pound bacon, diced
½ medium onion, diced
½ large red bell pepper, diced
1 pound fresh asparagus, trimmed
1 cup shredded extra sharp cheddar cheese
1 tablespoon all purpose flour
¼ teaspoon salt
1/8 teaspoon pepper
1 unbaked 9-inch pie shell
3 eggs
½ cup half and half
In a skillet, cook bacon over medium high heat until crisp. Remove and allow to drain on paper towels. Sauté diced onion in bacon drippings until translucent. Cut eight asparagus spears into 4-inch long spears for garnish. Cut remaining asparagus into 1-inch pieces. Add diced red bell pepper and asparagus to onions and cook until crisp tender. Drain remaining bacon drippings.
In a bowl, toss the bacon, onion, asparagus, bell peppers, cheese, flour, salt and pepper. Pour into pie shell. Beat eggs and half and half in a bowl and pour over bacon mixture. Top with asparagus spears. Place pie on baker’s rack in a 12” Dutch oven and bake over medium high heat (400 degrees) with top coals for 35-45 minutes or until a knife inserted in the center comes out clean and crust is golden brown. Allow to stand for 15 minutes prior to serving.