Asparagus quiche 2

1. Cut eight asparagus spears 4 inches long for garnish.
2. Cut remaining asparagus into ½-inch pieces, using only tender parts of stalk.
3. Boil 1 quart of water in a large saucepan; add salt and all of the asparagus.
4. Return to a boil.
5. Reducei heat; cover and simmer for 5 minutes.
6. Drain and rinse asparagus.
7. Brush bottom of pastry shell with egg white.
8. In a bowl, combine cut asparagus, swiss cheese and bacon; mix gently.
9. Place in bottom of pastry shell.
10. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth.
11. Pour into shell.
12. Bakei, uncovered, at 400 °F for 35-40 minutes or until a knife inserted near the center comes out clean.
13. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.