Ingredients
1 unbaked pie shell (9 inches)1/2 pound fresh asparagus, trimmed2 green onions, thinly sliced1 tablespoon all-purpose flour2 cups shredded Swiss cheese3 large eggs, beaten1 cup half-and-half cream1/2 teaspoon salt1/4 teaspoon basil1/8 teaspoon cayenne pepper
Preparation
Bake crust at 425° for 6-7 minutes. Remove from oven and set aside.
Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture.
Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
