Recipe from Taste of the South
1 hr 10 mins
15 1/2 15 ounce package refrigerated piecrust (1 sheet)
1 pound fresh asparagus
6 slices bacon, cooked and crumbled
1 5 ounce package grated Swiss cheese
1 cup half-and-half
1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees.
Unroll 1 sheet of piecrust and place in a 9-inch pie plate. Fold piecrust edges under and crimp. Set aside.
Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 1-inch pieces; place in a small microwave-safe baking dish. Cover dish tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape.
Microwave on High (100 percent power) for 4 minutes, or until crisp-tender; drain well.
In a small bowl, whisk together eggs, half-and-half, tarragon, salt, and pepper. Pour over cheese.
Bake for 45 to 50 minutes, or until set.
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