(NC) – For the perfect spring breakfast, or a light, delicious lunch, try this easy, open-face pie. If time is short, bake ahead of time and warm slightly before serving.
Ingredients
- 1 9-inch pastry shell unbaked
- 1 lb. Ontario asparagus fresh, cut into one-inch pieces
- 6 strips bacon cooked and crumbled
- 3 eggs
- 1-1/2 cups half-and-half cream
- 1 cup Parmesan cheese grated, divided
- 1 tbsp. green onion sliced
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Pinch nutmeg ground
Instructions
- Line the unbaked pastry shell with a double thickness of aluminum foil. Bake at 450 F for 5 minutes; remove foil. Bake 5 minutes more; remove from the oven and set aside. Cook asparagus in a small amount of water until tender-crisp, about 3 to 4 minutes; drain well.
- Arrange the bacon and asparagus on the crust. In a bowl combine the beaten eggs, cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.
- Bake at 400 F for 10 minutes. Reduce heat to 350 F and continue baking for 23 to 25 minutes or until a knife inserted near the center comes out clean.
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