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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 unbaked pastry shell (9 inches) |
1 pound(s) fresh asparagus, trimmed and cut into 1-inch pieces |
6 bacon strips, cooked and crumbled |
3 eggs |
1 1/2 cup(s) half-and-half cream |
1 cup(s) grated parmesan cheese, divided |
1 tablespoon(s) sliced green onions |
1 teaspoon(s) sugar |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
1 pinch(s) ground nutmeg |
Directions:
1. • Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; remove from the oven and set aside.
2. • Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the crust.
3. • In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.
4. • Bake at 400° for 10 minutes. Reduce heat to 350°; bake 23-25 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
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