1/2
lb fresh asparagus spears, trimmed, cut into 1-inch pieces
1/2
cup chopped onion (1 medium)
1/2
cup chopped drained roasted red bell peppers (from a jar)
1
log (4 oz) chèvre (goat) cheese, crumbled
1
cup half-and-half
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
3
eggs
1/2
cup freshly shredded Parmesan cheese (2 oz)
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Steps
1
Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Place pie crust in pie plate as directed on box for One-Crust Filled Pie; flute edges.
2
In 12-inch skillet, melt butter over medium-high heat. Cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp-tender. Spoon vegetables into crust-lined plate. Top with roasted peppers and goat cheese.
3
In large bowl, beat half-and-half, salt, pepper and eggs with whisk. Pour over ingredients in crust. Sprinkle with Parmesan cheese.
4
Place pie plate on lowest oven rack; bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
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Nutrition Facts
Serving Size:1 Serving
Calories
360
Total Fat
24g
0%
Saturated Fat
15g
0%
Sodium
650mg
0%
Total Carbohydrate
15g
0%
Dietary Fiber
1g
0%
Protein
15g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Vegetable; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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