750 g asparagus, trimmed 1 1/2 lb
1 pie crust, 9 inch (23 cm)
125 g package cream cheese 4 oz
250 ml cereal cream 1 cup
3 whole eggs
2 ml each salt & pepper 1/2 tsp
125 g cooked ham, cut into strips 1/4 lb
250 ml swiss cheese, grated 1 cup
In medium saucepan; boil asparagus until tender, about 3 minutes. Drain and rinse under cold water. Drain well again; set aside. Prepare pie crust’ set aside.
In large bowl; beat cream cheese. Gradually mix in cream. The texture will be slightly lumpy. Beat in whole eggs, one at a time. Blend in salt and pepper. Evenly distribute asparagus stalks and ham over the pastry. Pour in half the custard mixture. Bake in preheated 425 F (220 C) oven for 15 minutes. Remove tart from oven and pour in remaining custard. Sprinkle with cheese. Reduce oven temperature to 375 F (190 C). Bake for about 40 minutes or until knife inserted in centre comes out clean. Let tart set for 15 minutes before serving.
Serves 6