2 (9-inch) unbaked pie shells
1 cup cooked, chopped ham
10 slices bacon, cooked and crumbled
1 pound fresh asparagus, trimmed
2 cups shredded Swiss cheese
6 eggs
2 cups half-and-half
Salt and black and white pepper to taste
1⁄4cup nutmeg
For garnish: 6 whole cooked asparagus spears
Place bacon and ham in bottom of each pie shell; set aside. In saucepan over high heat, bring 2 cups water to boil. Add asparagus (cut into bite-size pieces except for 6 spears), cover, and steam 5 minutes. Remove to cold water. Drain, and place half of pieces into each pie shell, reserving 6 whole pieces for tops. Sprinkle 1 cup cheese over asparagus in each quiche; set aside. With mixer, beat eggs until frothy; beat in half-and-half and seasonings. Pour half of mixture into each quiche. Top each quiche with 3 whole asparagus spears. Cover edges with foil. Bake on baking sheet for 30 to 40 minutes. Remove from oven and let set for 10 minutes. Yield: 2 quiches
