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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Light & Tasty; original calls for half & half, but I'll try it with nonfat half & half or nonfat evaporated milk. Haven't tried yet; I probably won't until spring. Ingredients:
1 lb fresh asparagus, trimmed |
3 cups water |
1 (9 inch) pastry for single-crust pie |
2/3 cup shredded gruyere or 2/3 cup swiss cheese, divided |
1/2 cup minced fresh flat-leaf parsley |
4 eggs, beaten |
3/4 cup fat-free half-and-half |
1/2 teaspoon salt |
1/8 teaspoon cayenne |
1/8 teaspoon ground nutmeg |
Directions:
1. Heat oven to 400* F.
2. Cut tips 2 long from asparagus spears; set aside. Cut stem ends into 3/4 pieces.
3. Bring water to boil in small saucepan; add the 3/4 asparagus pieces. Cover and boil 3-4 minutes until tender. Drain and immediately place asparagus in ice water for 3-4 minutes. Drain and pat dry.
4. On a lightly floured surface, roll out pastry into a 13 circle. Press into bottom and up sides of ungreased 11 tart pan with removable bottom. Trim edges.
5. Place blanched asparagus, 1/3 cup cheese, and parsley in crust.
6. In a small bowl, combine eggs, half-and-half, salt, cayenne, and nutmeg. Pour into crust.
7. Arrange the 2 asparagus tips over egg mixture. Sprinkle with remaining cheese.
8. Place pan on a baking sheet and place in oven. Bake at 400* F for 25-30 minutes or until knife tip inserted near center comes out clean.
9. Let stand 10 minutes before cutting.
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