Prick the piecrust with a fork at 2-inch intervals. Bake it at 400 degrees for 10 minutes, until golden.
Spread half of the cheese on the bottom of the pie shell.
Arrange the asparagus pieces (and meat, if using) on the layer of cheese.
Top with the remaining cheese.
Lightly the beat eggs, liquids, salt and pepper. Pour over the asparagus.
Bake at 375 degrees for 25 to 30 minutes until the eggs have set.
* Other cheese can be substituted, but the Gruyère flavor blends nicely with asparagus.
** Evaporated milk can be substituted for the milk.
1 9-inch piecrust, unbaked
1 cup shredded Gruyère Swiss cheese*
1 cup asparagus pieces
Chopped shrimp, bacon or ham, optional
4 eggs
1½ cups liquid (half cream, half milk)*
½ tsp. salt
¼ tsp. pepper
1 cup shredded Gruyère Swiss cheese*
1 cup asparagus pieces
Chopped shrimp, bacon or ham, optional
4 eggs
1½ cups liquid (half cream, half milk)*
½ tsp. salt
¼ tsp. pepper
This article appears in October 2024.