Phyllo Dough Quiche with Asparagus, Bacon and Asiago Cheese

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Phyllo Dough Quiche with Asparagus, Bacon and Asiago Cheese

The only difference between this quiche and a classic one is the phyllo dough shell. It is made by pre-baking a crust consisting of buttered layered (and scrunched up) phyllo dough sheets. The filling has chopped asparagus, bacon bits, chopped onions, grated Asiago, 5 eggs, half a cup of milk, half of cup of heavy cream.

Goes well with creamy horseradish sauce, by the way.

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