1 uncooked pastry crust
1 1/2 pound fresh asparagus spears
1 pkg (3 oz.) cream cheese
1 cup half & half
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon
1/3 cup Parmesan cheese
Place pastry crust in a 10 inch tart pan, or shallow baking dish of equivalent size. NOTE: If pan is larger, reduce cooking time to compensate. Quiche will be thinner, but still tasty and acceptable. I have used up to a 12 inch round pizza pan.
Chop bacon and scramble fry until crisp. Drain well. Arrange bacon in bottom of baking dish. Cut asparagus spears to 2 1/2 inch length. Arrange spears on top of bacon, heads facing out from center, to create a sunburst pattern. Remaining edible ends of asparagus cut into 1/2 inch pieces and place in center of sunburst, desired.
Soften cream cheese, add eggs and beat well. Add half & half, salt and pepper and beat. Pour cheese/egg mixture over asparagus. Sprinkle with Parmesan cheese. Bake at 375 degrees for 30-45 minutes or until a knife inserted in center of quiche comes out clean. NOTE: If a larger is used, reduce cooking time to compensate. Allow quiche to stand 15 minutes before serving. Serve with fresh fruit.