This is a tasty brunch or luncheon dish. It has a great combination of flavors.

Ham, chicken or turkey can be substituted for the shrimp. I often make one ham quiche and one shrimp quiche to keep my family happy.

1-9 inch prepared pie crust 4 slices turkey bacon 1 cup Egg Beaters or 4 eggs, lightly beaten 1 can (12 ounces) evaporated fat-free milk 1/2 teaspoon dill weed 1/8 teaspoon white pepper 1/4 teaspoon black pepper 1 teaspoon salt 1/2 pound fresh asparagus cut in 1/2 inch pieces 1 medium red pepper, thinly sliced 1/2 pound cooked peeled shrimp 4 ounces shredded Swiss cheese*, divided

Preheat oven to 350 degrees. Place pie crust into 9 inch deep pie pan.

Cook bacon until crisp. Remove from pan and crumble.

In a large bowl, combine bacon, eggs, milk, dill weed, white pepper, black pepper, and salt. Mix well and set aside.

Blanch asparagus in boiling water for 1 minute. Drain well.

Add asparagus, red pepper, shrimp, and half of the cheese to the egg mixture. Pour into pie pan. Top with remaining cheese. Bake for 50-60 minutes or until set in the middle and lightly brown on top.

Let stand 10 minutes before cutting.

*Other cheeses can be substituted such as cheddar, mozzarella, or Monterey Jack.

Serves 6

Nutritional Information per serving:

Calories: 325 Fat, gm.: 15 Protein, gm.: 23 Carbs, gm.: 25 Cholesterol, mg.: 90 Fiber, gm.: 0.7