½ lb. Asparagus spears (top part of asparagus with the floret)
Preheat your over to 375F.
Bake the piecrust at 375F for about 10-15 minutes. Don't cook it all the way through. Remove from oven and let cool.
Bring a pot of water to a boil. Add salt. Cook the asparagus for a few minutes (3 minutes should be sufficient.) Plunge into ice water to stop the cooking process and set aside.
Dice a shallot and in a little bit of oil, sweat the shallots. (Cook on low heat until shallots are translucent.)
Break eggs into a bowl and whisk until completely beaten. Add milk and incorporate into the eggs. Season with a bit of salt and pepper.
In your cooled crust, place the shallots and arrange your asparagus. Sprinkle the cheese on top and then carefully pour the egg mixture over it. Place on a baking sheet and put in over at 375F for approximately 25 minutes or until set. If the crust begins to brown too quickly, turn the heat down. To test to see if your custard has set, stick a knife into it. If it comes out clean, then it is set.
Not used to these measurements? Use our volume and temperature calculators. Go to Online Cooking the links are on the right column under the heading "Calculators".
Paul Rinehart is the founder of Online Cooking.
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