Total Time
1hr 15mins
Prep 40 mins
Cook 35 mins

I found this recipe in Better Homes and Gardens Magazine and being an asparagus lover myself, decided to share it with my friends ; ) This makes 6 main dish servings. Would make a nice brunch, or light supper served with a salad.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F.
  2. Coat a 9-inch springform pan with nonstick cooking spray; set aside.
  3. In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes.
  4. Drain; set aside.
  5. In a small bowl stir together the grated Parmesan and basil.
  6. Sprinkle a work surface with half of the mixture.
  7. Roll out pizza dough on the surface to a 12-inch square.
  8. Sprinkle with remaining Parmesan mixture.
  9. Using a rolling pin, gently press into dough by rolling over top.
  10. Turn dough into prepared pan.
  11. Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high.
  12. Line dough in pan with a double thickness of foil.
  13. Bake for 8 minutes.
  14. Remove foil.
  15. Bake 5 minutes more.
  16. Remove from oven.
  17. Reduce oven temperature to 350 degrees F.
  18. Meanwhile, in a small skillet cook bacon until crisp.
  19. Drain, reserving 1 tablespoon drippings.
  20. Crumble bacon; set aside.
  21. Cook onion in reserved drippings over medium heat until tender but not brown; drain.
  22. In a medium mixing bowl stir together eggs, milk, salt, and nutmeg.
  23. Stir in crumbled bacon and onion.
  24. Toss together Swiss cheese and flour.
  25. Add to egg mixture; mix well.
  26. Pour egg mixture into the dough-lined pan.
  27. Toss asparagus halves with the oil.
  28. Arrange asparagus in a spokeline pattern on top of egg mixture.
  29. Bake 35 to 40 minutes or until a knife inserted near the center comes out clean.
  30. Let stand 10 minutes before serving.
  31. Remove sides of pan to serve.
  32. Top with shaved Parmesan cheese, if desired.
  33. Makes 6 main-dish servings.
Most Helpful

5 5

I knew I would like this because I love asparagus mixed with scrambled eggs. This brings it to a whole new level. Absolutely delicious and I wouldn't change a thing. Well worth the effort. Thanks for another super recipe, Bev.

5 5

This was fabulous! I used the recipe more as a guideline, because I a) was too lazy to make a crust, and b) didn't have all the ingredients. I used fresh basil, plus fresh dill, and a prepared crust. I used ham instead of bacon, and green onions instead of white. But what I ended up with was amazing! I had some leftover and made mini crustless quiche in a muffin pan, which will be a yummy breakfast in the morning.

4 5

Very good. Next time I will not add oil to the asparagus as the top was a little oily. I made in a 8 1/2 inch tart tin and made crustless muffin-sized quiches with the leftover batter. To make the mini quiches, I chopped up the asparagus. Great!!