This week's "Meatless Monday" Recipe of the Week is a Asparagus Quiche. Made fresh Asparagus and Swiss Cheese all baked in a Pastry Shell. You can find this recipe along with all the other delicious recipes on the CooksRecipes website (http://www.cooksrecipes.com/index.html)
Versatile quiche is perfect served anytime of the day, this asparagus version is especially nice for brunch or supper.
1 pound fresh asparagus, trimmed
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
4 large eggs, beaten
1/2 cup shredded Swiss cheese
1/4 cup dry bread crumbs
1 - Cut eight asparagus spears into 4-inch pieces; cut remaining spears into 1/2-inch pieces. Cook all of the asparagus in a small amount of water until tender; drain and set aside.
2 - Line the un-pricked pastry shell with a double thickness of heavy-duty foil. Bake in a preheated oven at 450°F (230°C) for 5 minutes. Remove foil; bake 5 minutes longer. Set aside.
3 - In a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir a small amount into beaten eggs; return all to pan. Stir in cheese and 1/2-inch asparagus pieces. Pour into crust. Sprinkle with bread crumbs.
4 - Bake in a preheated oven at 400°F (205°C) for 35 minutes or until a knife inserted near the center comes out clean. Arrange the 4-inch asparagus pieces in a spoke pattern on top.
Makes 6 to 8 servings.