Category: Vegetarian / casserole
For a heartier option, add 1/2 cup chopped onion and 10 bacon strips cooked and diced. Add these with the cheese.
1 pound Asparagus, fresh
1 10 inch pastry shell
1 egg white, slightly beaten
2 cups swiss cheese, shredded
4 eggs
11/2 cups light cream
1 cup cherry tomatoes, halved
Brush bottom of shell with egg white. Cut eight of the asparagus spears into 4-inch long strips for garnish. Cut the rest of the asparagus into 1/2 inch pieces and boil in water for about five minutes. Drain and rinse asparagus, then mix with cheese and place in bottom of shell. Beat eggs, cream, salt and pepper together until smooth and pour into shell. Bake uncovered at 400 degrees for about 30 minutes or until knife inserted in center comes out clean. Arrange the asparagus spears and tomatoes on top as desired.
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