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    You are in: Home / Recipes / Ham and Swiss Asparagus Pie Recipe
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    Ham and Swiss Asparagus Pie

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 10, 2008

      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.

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    • on April 19, 2008

      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.

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    • on December 09, 2005

      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

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    • on December 04, 2005

      We had this for dinner this evening...it was wonderful! I followed the recipe as written..but sprinkled crushed red chili flakes on top before baking! Thank you for a great recipe Bonnie!!

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    Nutritional Facts for Ham and Swiss Asparagus Pie

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 451.6
     
    Calories from Fat 192
    42%
    Total Fat 21.3 g
    32%
    Saturated Fat 11.5 g
    57%
    Cholesterol 202.0 mg
    67%
    Sodium 798.1 mg
    33%
    Total Carbohydrate 36.0 g
    12%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.0 g
    12%
    Protein 29.2 g
    58%

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