Spring Vegetable Quiche

author uknown

Crust

1 cup all-purpose flour

1/4 tsp salt

1/3 cup butter, softened

2 tbsp chopped fresh chives

2 tbsp cold water

Heat oven to 400 degrees F. In medium bowl, combine flour and salt. Cut in the butter until crumbly. Stir in chives and then water. The mixture will be crumbly. Shape it into a ball and roll on a lightly floured surface to a 12 inch circle. Ease into a 10 inch quiche pan, pressing firmly against the bottom and sides.

Filling

2 cups shredded Cheddar cheese (1 8-ounce package)

6 slices crisp cooked bacon, crumbled

1/2 cup fresh asparagus tips chopped well

1/4 c shredded carrot

1 1/4 cup milk

4 eggs, lightly beaten

Salt and pepper to taste

Spread your fillings over the bottom of the crust in layers. In a separate bowl, beat together the remaining filling ingredients and pour over all items in the bottom of the crust.

Bake for 40-45 minutes or until golden and set. A fork will come out clean when stuck in the center. Let stand 10 minutes before serving with a mixed green salad.