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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 9-inch unbaked pie shell |
1/2 pound(s) fresh asparagus, trimmed |
2 green onions, thinly sliced |
1 tablespoon(s) all-purpose flour |
2 cup(s) (8 ounces) shredded swiss cheese |
3 eggs, beaten |
1 cup(s) half-and-half cream |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) basil |
1/8 teaspoon(s) cayenne pepper |
Directions:
1. • Bake crust at 425° for 6-7 minutes. Remove from oven and set aside.
2. • Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture.
3. • Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
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