Ingredients Jump to Instructions ↓

  1. 1/2 to 3/4 pound asparagus, trimmed, chopped

  2. water

  3. 2 tablespoons butter

  4. 1/2 cup chopped mushrooms

  5. 4 green onions, with green, thinly sliced

  6. 1 small tomato, peeled, seeded, diced

  7. 1 1/2 cups shredded Havarti cheese or Swiss, about 6 ounces

  8. 4 large eggs

  9. 1 1/2 cups half-and-half or whole milk

  10. 1/2 teaspoon salt

  11. 1/8 teaspoon ground black pepper

  12. dash nutmeg

Instructions Jump to Ingredients ↑

  1. In a saucepan, cover asparagus with water. Bring to a boil over high heat; reduce heat, cover, and cook for 5 minutes. Drain and set aside.

  2. In a skillet, heat butter over medium-low heat; add mushrooms. Saute until mushrooms are tender; add green onions and cook for 1 minute longer. Set aside.

  3. Line a 9-inch or 10-inch pie plate with pastry; bake at 375° for 8 minutes. Remove from oven and reduce oven temperature to 350°.

  4. Arrange vegetables and shredded cheese in pie pastry.

  5. Whisk together the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables. Place the filled pie shell on a large cookie sheet or jelly-roll pan. Place in the oven and cook for 45 to 55 minutes, or until a knife inserted in the center comes out clean.

  6. Serves 6 to 8.

  7. More Recipes Ham and Asparagus Crepes With Parmesan Cheese Creamy Pasta With Ham and Asparagus Asparagus With Bacon Asparagus with Cream Sauce Scalloped Asparagus


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