Ingredients
Dough for single-crust pie1 pound fresh asparagus6 thick-sliced center-cut bacon strips, coarsely chopped1 tablespoon extra virgin olive oil1 medium red onion, thinly sliced1 shallot, thinly sliced1 tablespoon red wine vinegar1/3 cup oil-packed sun-dried tomatoes, coarsely chopped1 tablespoon chopped fresh parsley1 teaspoon grated lemon zest1/4 teaspoon salt 1/4 teaspoon pepper3 large eggs, lightly beaten1-1/4 cups half-and-half cream1-1/2 cups shredded sharp cheddar cheese1/4 cup shredded Gruyere cheese
Preparation
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces.
In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust.
Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.
