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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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So simple and so good. Ingredients:
12 thin asparagus spears |
6 eggs, beaten |
1 cup sour cream |
1/2 cup grated gruyere cheese |
1 cup sliced mushrooms |
1 teaspoon minced garlic |
1 teaspoon chopped fresh tarragon |
1 small red pepper, julienned |
salt and pepper |
1 9-inch deep dish pie crust |
Directions:
1. Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside.
2. Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper.
3. Pour ingredients into a 9-inch deep dish pie shell.
4. Bake at 350 for 20 minutes; remove from oven.
5. Top with julienned red pepper and return to oven for 30-40 minutes.
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