adapted from Mark Bittman’s How to Cook Everything

9-inch pie shell
5 eggs, at room temperature
2 cups grated Gruyere
About 10 roasted asparagus cut into small pieces
2 bok choy cut into small pieces
1/2 Vadalic Onion, thinly sliced
2 cups cream, half and half or milk, gently heated until warm
1/2 teaspoon salt
1/4 teaspoon thyme
1.  Preheat oven to 425 degrees.  Prick the crust all over with a fork.  Line it with foil and weight the bottom with a pile of dried beans or other weights that will sit flat on the surface.  Bake 12 minutes.  Remove from the oven and carefully remove the weight and foil.  Turn the oven to 325 degrees.
2. Sauté onions till translucent. Add bok choy and asparagus and thyme.
3.  Combine eggs, cheese, liquid and seasonings and beat until well blended.
4.  Place the baked crust on a baking sheet.  Pour the egg mixture into the crust, right to the top.  Carefully transfer the baking sheet to the oven and bake 30 to 40 minutes, or until the mixture is set but still moist; it should jiggle just a little in the middle.  Cool on a rack and serve warm or at room temperature.

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