You, Me, 'N Tea

One of my favorite things to do during summer vacation (or spring vacation in our case!) is to have You, Me, 'N Tea Days with my friend, Candy. Somewhere along the line we developed this little concept. She and her kids come for the day - the kids take off playing and we take off cooking. All morning we work together in the kitchen and pick things from the garden to create a lunch of girlie goodies (i.e., recipes that our husbands and children probably wouldn't appreciate!). We feed the kids standard teenage-food and clean up the kitchen. After all is ready, we sit down to a table set with tea dishes, Guy Lombardo music on the record player and good conversation.

Today was our first You, Me, 'N Tea of the season. It was a definite success. Our menu:

* Asparagus Bacon Quiche (recipe below)
* Butter Lettuce with Ham, Romano Cheese, and Sweet Onion Dressing
* Glazed Lemon Bread (from "The Best Bake Sale Ever Cookbook" by Barbara Grunes)
* Plantation Tea (from "Tea-Time at the Inn" by Gail Greco)
* Gingersnap-Raspberry Sandwich Cookies (from "Martha Stewart's Cookies")

Asparagus Bacon Quiche
1-9" unbaked pie shell, prick bottom and sides with fork
1 lb. fresh asparagus, cut into 1" pieces
6 strips bacon, cooked and crumbled
3 eggs
1 C. shredded Swiss cheese
1 1/2 C. Half and Half
1 tabl. sliced green onions
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

Line unbaked pie shell with a double layer of aluminum foil. Bake at 450 for 5 minutes; remove foil and bake 7 minutes more. Remove from oven and set aside. Cook asparagus in small amount of water until crisp tender. Drain well. Arrange asparagus and bacon in the crust. Beat eggs; add Half and Half, 1/2 C. cheese, onion, sugar, salt and pepper. Pour over asparagus. Sprinkle with remaining cheese. Place pie plate on cookie sheet and bake at 400 for 10 minutes. Reduce heat to 350 for 20-25 minutes longer or until knife inserted in center comes out clean. Let sit for at least 5 minutes before cutting.


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