This light egg bake features asparagus spears and Gruyere cheese. You can serve it for breakfast or as an impressive side dish.
—MARY RELYEA CANASTOTA, NY
PREP: 20 MIN. • BAKE: 25 MIN. + STANDING • MAKES: 8 SERVINGS
1 pound fresh asparagus, trimmed
3 cups water
Pastry for single-crust pie (9 inches)
2/3 cup shredded Gruyere or Swiss cheese, divided
1/2 cup minced fresh flat-leaf parsley
4 eggs, lightly beaten
3/4 cup half-and-half cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1. Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into 3/4-in. pieces. In a small saucepan, bring water to a boil. Add the 3/4-in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom; trim edges. Place the blanched asparagus, 1/3 cup cheese and parsley in crust.
3. In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.
4. Place pan on a baking sheet. Bake at 400° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
PER SERVING 233 cal., 15 g fat (7 g sat. fat), 132 mg chol., 326 mg sodium, 16 g carb., 1 g fiber, 8 g pro. Diabetic Exchanges: 2 1/2 fat, 1 starch, 1 lean meat.