Asparagus Quiche - cooking recipe

Ingredients

1 lb. fresh Asparagus, trimmed
1 unbaked Pastry Shell (9 inches)
3 Tbsp. Butter or Margarine
3 Tbsp. All-Purpose flour
1/2 tsp. Salt
1-1/2 c. Milk
4 Eggs, beaten
1/2 c. shredded Swiss Cheese
1/4 c. Dry Bread Crumbs

Preparation

Cut eight Asparagus spears into 4 inch pieces; cut remaining spears into 2 inch pieces.
Cook all of the asparagus in a small amount of water until tender; drain and set aside.
Line the unpricked Pastry Shell with a double thickness of heavy-duty foil. Bake at 450 for 5 minutes.
Remove foil; bake 5 minutes longer. Remove from the oven and set aside.
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 eggs; return all to pan.
Stir in Cheese and 1/2 inch Asparagus pieces. Pour into crust.
Sprinkle with Bread Crumbs.
Bake at 400 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. Yield:
6 - 8 servings.