pastry for 9-inch pie, homemade or refrigerated crust
1
lb.
asparagus, cut into 1-1/2-inch pieces
1
cup
Jarlsberg Swiss cheese, shredded
3
tablespoons
pimiento strips
2
tablespoons
cornstarch
1/2
teaspoon
salt
1
pinch
black pepper
1 1/2
cups
half-and-half
3
eggs, slightly beaten
1/4
cup
Parmesan cheese, grated
Directions:
Line 11-inch round fluted tart pan with pastry; trim pastry even with top of pan and prick with fork. Bake tart shell in preheated 450-degree oven for 10 minutes or just until lightly browned.
Meanwhile, cook asparagus in boiling salted water just until crisp-tender; drain thoroughly. Remove baked shell from oven and reduce temperature to 375 degrees. Sprinkle shell with Jarlsberg cheese; top with well-drained asparagus and pimiento.
In medium bowl, combine cornstarch, salt and black pepper; gradually stir in half-and-half and mix until smooth. Stir in eggs and Parmesan cheese until well-blended; pour mixture into tart shell over asparagus.
Bake 35-50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
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