· 1 (11-inch) store-boughtpie dough
· 3 tablespoons butter
· 1 small onion, finely chopped
· 1 bunchasparagus, chopped into 1/2-inch pieces
· Pinch cayenne
· 1 tablespoon mincedgarlic
· 1/4 cup choppedchives
· 2 tablespoonsDijon mustard
· 1 cupheavy cream
· 1 teaspoon grated nutmeg
· 1 tablespoon salt
· 1 tablespoon cracked black pepper
· 1 1/2 cups shredded whiteCheddar
Preheat the oven to 425 degrees F.
Roll out pie dough andmoldinto an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.
In a large skillet over medium-high heat, add thebutter,onions, asparagus, cayenne and garlic. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.
In a large bowl, add the chives, Dijon mustard, eggs, heavy cream,nutmeg, salt and pepper.Whisk together until well combined.
Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.
Posted on Tue, March 27, 2012
by Aaron filed under