This dish makes me think of Easter. We always ate ham on Easter, and asparagus just goes so nicely with ham. In fact, this could make a lovely entree for an Easter brunch. Well, this dish tasted wonderful, but had a major structural problem. There is an egg custard that gets poured into an already baked pie crust, which leaked out of the crust, and then out of the tart pan. Maybe an actual pie dish would be better suited for next time. Thankfully, Greg had a last minute premonition of egg spillage, and suggested putting tin foil on the oven rack, under the tart pan. Good suggestion =).
Anyway, this was really easy, and really yummy. Next time, I may put poached eggs on top to serve, since the egg custard was fairly thin (but then again, a decent amount of it did spill out).
1 pie crust, rolled to fit your baking dish. I used the Betty Crocker classic, but Cooks Illustrated has a fantastic recipe, using vodka (sadly, we had no vodka on hand).
1 bunch of asparagus. Cut into a bit shorter than the radius of your pie dish (or, short enough to fit into a 9x9 square)
3 red potatoes, boiled and then thinly sliced
1/2 tsp. salt
1/3 C. milk
4 lg. eggs
1/2 tsp. nutmeg
1/8 lbs. ham
1 tsp. rosemary
1 C. Swiss Cheese, grated.
-Steam asparagus over the boiling water with potatoes cooking. Steam the asparagus until bright green and they start to become tender. Dump into cold water, then dry on a towel.
-While the potatoes are cooking, have pie crust baking. Grate black pepper on pie crust before it goes in the oven.
-Mix eggs, milk, nutmeg, 2/3 C. Swiss cheese and salt.
-Once crust is done, layer in: thinly sliced potatoes, ham, asparagus. Then pour egg mixture over the asparagus. Sprinkle with more remaining cheese.
-Bake at 375 degrees for 20 minutes.