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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
1/4 pound(s) fresh asparagus, trimmed |
2 teaspoon(s) canola oil |
1/2 cup(s) grated parmesan cheese |
2 teaspoon(s) dried basil |
1 package(s) (13.8 ounces) refrigerated pizza crust |
3 bacon strips, diced |
1 medium onion, chopped |
5 eggs |
1/2 cup(s) milk |
1/8 teaspoon(s) salt |
1 dash(es) ground nutmeg |
1 1/2 cup(s) (6 ounces) shredded swiss cheese |
1 tablespoon(s) all-purpose flour |
Directions:
1. • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Toss with oil; set aside.
2. • In a small bowl, combine Parmesan cheese and basil; sprinkle half over work surface. Place pizza dough on surface; roll into a 12-in. circle. Sprinkle with remaining Parmesan mixture; gently press into dough with a rolling pin. Transfer to a greased 9-in. springform pan. Press dough onto the bottom and 1-1/2 in. up the sides of pan.
3. • Line unpricked dough with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°.
4. • In a small skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; drain.
5. • In a large bowl, whisk the eggs, milk, salt and nutmeg. Stir in onion and reserved bacon. Toss the Swiss cheese and flour; stir into egg mixture. Pour into the crust. Arrange asparagus in a spoke-like pattern on top.
6. • Place pan on a baking sheet. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before removing sides of pan. Cut into wedges.
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