Bacon and Asparagus Quiche

Quiche and a hot bowl of soup hit the spot on a cool autumn evening.

• 1 home made pie crust
• 4 large eggs
• ¾ c heavy cream
• ¾ c havarti and dill cheese, shredded
• ¾ c monterey jack cheese, shredded
• 1 c asparagus, chopped
• 1 T olive oil
• 6 pieces Bacon
• salt and pepper to taste

Preheat the oven to 375 degrees.

Roll out pie dough into an 11 inch circle, place in a 9 inch pie plate and trim the edges.  Place pie weights over crust and bake for seven minutes, remove from the oven, remove the weights and set aside to cool.  Leave oven on.

Place the oil and add the asparagus in a baking dish and season with salt and pepper.  Line a baking pan with edges with foil and place the bacon on the foil.   Place both the asparagus and bacon in the oven and bake for fifteen minutes.  Remove from the oven and set aside.  Leave oven on.

Place the eggs, cream and cheeses in a bowl and mix to combine.   Stir in the bacon and asparagus pour into the cooled pie crust.   Sprinkle with some shredded cheese and bake for forty five minutes or until golden and cooked through.    Rest for ten minutes before serving.