Ham and Swiss Asparagus Pie

Bon in Michigan's Note:

This recipe is in memory of my daugher Tammy. I gave her this a while back after I tried it, and it bcame a hit with her and all of her friends.

• Total Time: 1 hrs 20 mins
• Prep Time: 45 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 8 ounces uncooked spaghetti
• 1⁄3; cup grated parmesan cheese
• 1 tablespoon butter , softened
• 2 eggs , slightly beaten
• 6 ¾ ounces can chunk ham , drained
• 19 ounces can le sueur extra large green asparagus spears , drained. (one 15oz. can, can be substituted for the 19-oz. can.)
• 4 ½ ounces jar Green Giant sliced mushrooms , drained
• 6 ounces shredded swiss cheese
• 2 eggs , slightly beaten
• ½ cup sour cream
• 1 teaspoon dill weed
• 1 teaspoon chopped fresh chives

Directions:

1. Heat oven to 350 degrees F. Grease 9-inch deep-dish pie pan or 9-inch square pan. cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
2. In large bowl, combine cooked spaghetti, Parmesan cheese, butter and 2 eggs; toss lightly. Press evenly over bottom and up sides of greased pan to form crust. Spread ham chunks over crust. Top with asparagus spears and mushrooms; sprinkle with with Swiss cheese. In small bowl, combine 2 eggs, sour cream, dill weed and chives; beat well. Pour over cheese.
3. Bake at 350 degrees for 35 - 45 minutes or until crust is golden brown and a knife inserted near center comes out clean. Let stand 15 minutes before serving. 6 to 8 servings.
4. You may substitute leaner ham to eliminate some of the salt.

Reviews

[Kendra Jean's Kitchen]

Thank you for posting this great recipe. I tried it when it was in the 1989 Pillsbury Bake-off booklet. The only thing I changed was using a little less pasta and a little more dill weed, 1/8th. tea. black and 1/8th. tea. red pepper flakes. A great brunch pie.

[LindseyKay]

I used fresh asparagus instead of canned and used red pepper flaked for some extra 'kick'. We enjoyed this, but didnt care for the pasta crust so much, although I think that it's just a minor personal preference. I'll make the filling in a regular quiche crust next time.

[Chef #263070]

We really enjoyed it. It was different and really changed up our drab evening meal. I needed to drain things better than I did because there was more liquid in the bottom of the pan than I think there should have been but it didn't change the delicious taste! We thought in the future we might like it to be more "saucy" and we couldn't taste much of the dill, which we like very much. We thought maybe next time we'd try and double the sauce portion and see how that tastes. Kristi & Dan