from the kitchen of Sharmagne Leland-St. John
10 fresh asparagus spears, trimmed and cut into one inch pieces
5 slices of Black Forest bacon
1-8 inch pie shell, unbaked
1 egg white, lightly beaten
2 large eggs
¾ cup heavy cream
¼ teaspoon ground nutmeg
Salt and pepper to taste
1 cup shredded Swiss cheese
Preheat oven to 400° F.
Place the asparagus in a steamer over 1 inch of boiling water and cover. Cook
until tender but still firm, approximately 2 minutes. Remove from steamer and
Place the bacon in a large iron skillet. Cook over medium high heat until evenly
browned and crisp. Drain on paper towels, then crumble and set aside.
Brush the pie shells with the beaten egg white. Place the chopped asparagus in a
pinwheel design into the bottom of the pie shell, rotating the floret ends and the
stems. Sprinkle the crumbled bacon over them.
Distribute the grated Swiss cheese over asparagus and bacon.
In a medium bowl, beat together the eggs, cream, nutmeg, salt and pepper. Pour the
egg mixture on top of the cheese.
Bake uncovered in the preheated oven until firm for approximately 35 minutes. Let
cool to room temperature before serving.