- This topic has 1 reply, 1 voice, and was last updated March 30, 2014 at 10:37 pm by .
- March 30, 2014 at 10:37 pm #340566
1/2 to 3/4 lb asparagus, trimmed, chopped
2 tbs butter
1/2 cup chopped mushrooms
4 green onions, with green, thinly sliced
1 small tomato, peeled, seeded, diced
1 1/2 cups shredded Havarti cheese or Swiss, about 6 ounces
4 large eggs
1 1/2 cups half-and-half or whole milk
1/8 tsp ground black pepper
dash nutmeg (my secret ingredient;->)
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.
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.
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°.
Arrange vegetables and shredded cheese in pie pastry. 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. Serves 6 to 8.
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