Ingredients:
- 1/2 to 3/4 pound asparagus, trimmed, chopped
- water
- 2 tablespoons 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
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- dash nutmeg
Preparation:
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.
More Asparagus Recipes
Asparagus Salad
Asparagus Ham Roll-Ups
Asparagus with Almond Butter Sauce
Shrimp and Asparagus
Macaroni with Ham and Asparagus
Asparagus with Pasta
Asparagus Strata
Asparagus Casserole Recipe with Cheese
Ham and Asparagus Casserole
Asparagus Casserole II
Asparagus au Gratin
Asparagus Casserole
Asparagus Index
Side Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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