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Recipe Summary

prep:
25 mins
bake:
35 mins
stand:
10 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Roll pastry to a 13-inch circle; ease into a 9-inch deep-dish pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge. (Or fit pastry into a 9-inch pie plate and flute edge high.) Line the pastry in pie plate with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake for 4 to 5 minutes or until the pastry is set and dry.

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  • Meanwhile, in a saucepan, cook asparagus in a small amount of boiling water for about 5 minutes or until just crisp-tender. Drain thoroughly. Arrange asparagus in bottom of pastry shell; sprinkle with cheese.

  • In a mixing bowl, beat eggs. Blend in sour cream. Then, stir in milk, onion, salt, and pepper. Pour over asparagus and cheese in pastry shell.

  • Bake in a 375 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Remove from oven; let stand for 10 minutes before cutting into wedges. Makes 8 side-dish servings.

*

To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases at the place where the spears snap easily.

Nutrition Facts

274 calories; fat 18g; cholesterol 174mg; saturated fat 7g; carbohydrates 18g; insoluble fiber 1g; protein 11g; vitamin a 133.9RE; vitamin c 4.1mg; sodium 295mg; calcium 141.4mg; iron 1.6mg.
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