Directions:
- Bake crust at 425° for 6-7 minutes. Remove from oven and set aside.
- 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.
- 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. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.18 Kcal (746 kJ) | ||
| Calories from fat | 104.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 18% | |
|---|---|---|---|
| Cholesterol | 105.46mg | 35% | |
| Sodium | 303.4mg | 13% | |
| Potassium | 198.19mg | 4% | |
| Total Carbs | 11.85g | 4% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 7.93g | 16% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 142.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 130.87 Kcal (548 kJ) | ||
| Calories from fat | 76.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 18% | |
|---|---|---|---|
| Cholesterol | 77.45mg | 35% | |
| Sodium | 222.83mg | 13% | |
| Potassium | 145.56mg | 4% | |
| Total Carbs | 8.7g | 4% | |
| Sugars | 1.63g | 9% | |
| Dietary Fiber | 0.77g | 4% | |
| Protein | 5.82g | 16% | |
| Vitamin C | 2.5mg | 6% | |
| Iron | 1.1mg | 8% | |
| Calcium | 104.6mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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