Ingredients
-
8
-
1/3
-
1
-
2
-
6 3/4
-
19
-
4 1/2
-
6
-
2
-
1/2
-
1
-
1
-
-
-
Directions
Ham and Swiss Asparagus Pie, This recipe is in memory of my daugher Tammy I gave her this a while back after I tried it, and it bcame a hit with her and all of her friends , Thank you for posting this great recipe I tried it when it was in the 1989 Pillsbury Bake-off booklet The only thing I changed was using a little less pasta and a little more dill weed, 1/8th tea black and 1/8th tea red pepper flakes A great brunch pie , used fresh asparagus instead of canned and used red pepper flaked for some extra ‘kick’ We enjoyed this, but didnt care for the pasta crust so much, although I think that it’s just a minor personal preference I’ll make the filling in a regular quiche crust next time
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Steps
|
1
Done
|
Heat Oven to 350 Degrees F. Grease 9-Inch Deep-Dish Pie Pan or 9-Inch Square Pan. Cook Spaghetti to Desired Doneness as Directed on Package. Drain; Rinse With Hot Water. |
|
2
Done
|
in Large Bowl, Combine Cooked Spaghetti, Parmesan Cheese, Butter and 2 Eggs; Toss Lightly. Press Evenly Over Bottom and Up Sides of Greased Pan to Form Crust. Spread Ham Chunks Over Crust. Top With Asparagus Spears and Mushrooms; Sprinkle With With Swiss Cheese. in Small Bowl, Combine 2 Eggs, Sour Cream, Dill Weed and Chives; Beat Well. Pour Over Cheese. |
|
3
Done
|
Bake at 350 Degrees For 35 - 45 Minutes or Until Crust Is Golden Brown and a Knife Inserted Near Center Comes Out Clean. Let Stand 15 Minutes Before Serving. 6 to 8 Servings. |
|
4
Done
|
You May Substitute Leaner Ham to Eliminate Some of the Salt. |
