Another winner from Beatrice! This is from the book ‘Pot Pies’ from Beatrice Ojakangas.
- Single pie crust
- 1.5 lb. fresh asparagus, cleaned and trimmed
- 4 oz. cream cheese
- 3 eggs
- 1 c. heavy cream
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 lb. prosciutto or shaved ham, shut into 1/8″ pieces (I used turkey bacon)
- 1/3 c. fresh grated parmesan cheese
Fit pastry into 10″ tart pan with removable bottom. Trim edges and place in freezer for 10 minutes.
Cut asparagus in 2-inch pieces, blanche in boiling water for 2 minutes. Plunge in cold water to stop cooking. Drain.
Preheat the oven to 425 degrees.
Blend cream cheese, eggs, cream, salt and pepper until smooth.
Arrange asparagus stalks and ham (or turkey bacon) on pastry. Pour HALF the egg mixture over and bake for 15 minutes.
Add the rest of the egg mixture and bake, sprinkle with parmesan cheese.
Reduce heat to 375, and bake for 40 minutes, or until knife inserted into center comes out clean.
Cool for 15 minutes before serving.
By Chef Jean http://www.food.com/recipe/swiss-cheese-pie-458164
This is Swiss Cheese Pie, not to be confused with Swiss Cheese Pie made earlier during the Nine Days Of Pie.
Note: I added a 1/3 c. cotswold cheese for some zazz.
1 pie crust, for 9-inch pie
1/2 lb. switzerland swiss cheese, grated
1 T. flour
1 c. milk or cream
3 eggs, well beaten
salt and pepper
Line pie dish with pastry. Dredge cheese with flour. Distribute cheese evenly in pie dish. Beat eggs well; mix with milk. Season lightly and pour over cheese.
Bake 15 minutes in hot oven (400 degrees), then reduce to 300-325 degrees and bake an additional 30 minutes or until knife inserted in center of pie comes out clean. Serve hot or warmed over.
This turned out being my own last minute creation, as the recipes I had didn’t sound quite right when I actually read them.
1 lb. asparagus
1/2 jalapeno, diced
3/4 c. onion
8 slices bacon, cooked crispy and diced
1 1/2 c. cheese (I used swiss)
1 1/2 c. milk
1/4 c. white wine
1 1/2 tsp. herbs de provence
Prepare a single crust pie crust
Fry bacon until crispy, dice when cooled.
Cut asparagus into 21 – 2 inch pieces and saute in a tablespoon of bacon grease with half a dice jalapeno and the onion.
Whisk eggs and cream, mis in herbs de provence.
Add white wine to asparagus and cook another 3 minutes.
Put asparagus mixture, except the tops in a food processor and pulse until well minced. Add to eggs and cream. Add cheese and stir until mixed.
Pour into pie pan, sprinkle bacon on top.
Align asparagus tops in a pretty pattern. Bake at 375 for 40-50 minutes.