Grams Made Asparagus and Bacon Quiche

I found this recipe in my e-mail inbox last week. I would give credit to the source but I forgot to make a note of it. I made it for dinner tonight and it is quick, easy and delicious. I highly recommend it.

1 refrigerated pie crust (like Pillsbury All-Ready)
1 pound fresh asparagus
6 slices bacon, cooked and crumbled
1 (5-ounce) package grated Swiss cheese
5 eggs
1 cup half-and-half
1 teaspoon dried tarragon
½ teaspoon salt
½ teaspoon ground black pepper

Preheat oven to 350 degrees.

Unroll pie crust and place in a 9-inch pie plate. Fold pie crust edges under and crimp. Set aside.

Snap off and discard tough ends of asparagus. Cut asparagus into 1-inch pieces; place in a small microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape.

Microwave on High for 4 minutes, or until crisp-tender; drain well.

Place asparagus in bottom of prepared crust. Top evenly with crumbled bacon and cheese.

In a small bowl, whisk together eggs, half-and-half, tarragon, salt, and pepper. Pour over cheese.

Bake for 45 to 50 minutes, or until set.

Grams Made Sweet Potato Hash

Grams recently received a gift of America's Test Kitchen The Best Simple Recipes cookbook.  It came from my beautiful daughter, Katy, and she bought one for herself too.  We've both been enjoying cooking with the recipes and sharing our opinions about the outcomes.

Grandad and Grams love sweet potatoes, and this hash is delicious and easy, so this one will become part of my regular rotation of side dishes.

1 1/4 pounds sweet potatoes (about 2 large), peeled and cut into 3/4 inch chunks
6 slices of bacon, finely chopped
2 teaspoons minced fresh thyme

Place potatoes in a microwave-safe bowl with lid and microwave, covered, until tender, 4 to 7 minutes.  (Microwaves vary - it took 9 minutes in mine.)

Meanwhile, cook bacon until crisp over medium-high heat in a large nonstick skillet over medium high heat.  Transfer bacon to paper towel-lined plate.  Pour off bacon fat, reserving one tablespoon in skillet.

Add potatoes to skillet and cook, turning occasionally, until browned all over, 5 to 7 minutes.  Stir in thyme and bacon.  Season with salt and pepper and serve.