Gruyère, Asparagus and Bacon Quiche

Two pastry pie shells (I used Marie Callender's Pastry Pie Shells)

8 slices thick-cut bacon slices, chopped, cooked until crisp, drained 

1 shallot, minced

2 cups fresh baby spinach, chopped

12 spears asparagus, cut into bite-size pieces

6 eggs

2 cups half and half

1/4 tsp white pepper

1/4 tsp salt

1/8 tsp nutmeg

1/2 cup Fontina cheese, shredded

1 1/2 cup Gruyère cheese, shredded

Preheat oven to 375° F.

Place the asparagus in a microwave-safe container along with one tablespoon of water.  Cover with plastic wrap.  Microwave for about 1 1/2 minutes.  Remove from the microwave, rinse with cool water and drain well.  Set aside to cool.  

In a frying pan, oven medium heat, cook the chopped bacon until crisp, about 7-9 minutes.  Transfer the bacon to a plate lined with paper towels, to drain.  Reserve a little over one tablespoon of the fat, add the shallot and cook until softened, about one minute.  Stir in the spinach and cook until wilted, about 3 minutes.  

In a bowl, whisk together the eggs, half and half, salt, white pepper, nutmeg.  Add the spinach mixture to the bowl and stir.

Divide and place the asparagus and bacon on the bottom of the unbaked pastry shells.  Sprinkle the cheeses over the asparagus and bacon.  Pour in the spinach mixture.

Place the quiche(s) on a baking sheet.  Bake until the filling is set and the crust is golden, 35-40 minutes. (The quiche is done when the filling doesn't "jiggle" when shaken.)  Transfer to a wire rack and let cool briefly.  Cut the quiche into wedges and serve warm.

Note:  Quiche may be prepared the day before, cooled, covered with foil and refrigerated.  To reheat, remove the foil and place on a baking sheet.  Bake in a preheated 325° F. oven until heated through, approximately 40 minutes.