Ingredients
450 g fresh asparagus, trimmed and cut into 1 cm pieces
10 slices bacon
2 (20 cm) unbaked pie shells
1 egg white, lightly beaten
200 g shredded Swiss cheese
4 large eggs
350 ml half-and-half cream
0.25 tsp ground nutmeg
salt and pepper to taste
Directions
Step 1
Preheat the oven to 200°C.
Step 2
Steam the asparagus over boiling water until tender but still firm, about 2-6 minutes. Drain and let cool.
Step 3
In a large skillet, cook bacon over medium-high heat until evenly browned, about 10 minutes. Drain on paper towels, crumble, and set aside.
Step 4
Brush the pie shells with beaten egg white. Sprinkle crumbled bacon and steamed asparagus into the pie shells. Then, top with Swiss cheese.
Step 5
In a bowl, beat eggs, half-and-half, nutmeg, salt, and pepper until well combined. Pour the egg mixture over the cheese.
Step 6
Bake in the preheated oven until the filling is set, about 35-40 minutes. Allow to cool to room temperature before serving.