1
can (10.5 oz) cut spears asparagus, well drained
1
jar (2.5 oz) sliced mushrooms, well drained
1
cup shredded Swiss cheese (4 oz)
2
tablespoons all-purpose flour
3
eggs, slightly beaten
1/2
cup half-and-half
1/2
teaspoon salt
1/8
teaspoon pepper
1/8
teaspoon ground nutmeg
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Steps
1
Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Place asparagus and mushrooms in crust.
2
In large bowl, toss cheese with flour. Stir in eggs, half-and-half, salt, pepper and nutmeg. Pour over asparagus and mushrooms.
3
Bake 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
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If fresh asparagus is in abundance, substitute 1/2 pound for the canned asparagus. Remove the tough ends by breaking them off as far down as the stalks snap easily; cut the remaining into 1/2-inch pieces.
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