- 1 (10−inch) pie shell, partially baked
- 4 large eggs, beaten
- 3 T. flour
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 1 1/2 C. half−and−half
- 2 C. grated Swiss cheese
- 10 fresh asparagus spears, washed and trimmed
- 1 medium tomato, sliced into 4 (1/4−inch) slices
Preheat oven to 375ºF. Beat eggs with next 4 ingredients; stir in cheese. Saving 6 asparagus spears for the top, chop the rest into 1−inch lengths; lay on
bottom of pie shell. Pour in liquid. Bake for 20 minutes. Remove and quickly arrange tomato and asparagus on top in a wagon wheel pattern; bake another 20 to 30 minutes.
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