Ingredients

• 1 pound fresh asparagus , trimmed and cut into ½-inch pieces
• 10 slices bacon
• 2 , 8-inch
• 1 egg white , lightly beaten
• 2 cups shredded Swiss cheese
• 4 large eggs
• 1.5 cups half-and-half cream
• 0.25 teaspoons ground nutmeg
• salt and pepper to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place asparagus in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, 2 to 6 minutes. Drain and cool.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
4. 4 Brush pie shells with beaten egg white. Sprinkle crumbled bacon and steamed asparagus into pie shells; sprinkle Swiss cheese over bacon and asparagus.
5. 5 Beat eggs, half-and-half, nutmeg, salt, and pepper in a bowl until well combined. Pour egg mixture on top of cheese.
6. 6 Bake quiches in the preheated oven until filling is set, about 35 to 40 minutes. Let cool to room temperature before serving.

Nutrition per serving