Ingredients 1 store bought pie crust (I like the Marie Calendars brand)
1 tablespoon olive oil
12 stalks asparagus, bottoms removed and cut into 1 1/2 inch pieces
8 large eggs
1 cup heavy cream
3 oz prosciutto, sliced into small pieces
1 cup shredded fontina cheese
1 1/2 tablespoons unsalted butter (melted)
1 tablespoon Tarragon
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
Instructions:
Preheat oven to 375 degrees F.
Pre-bake pie crust according to directions on package.
While the crust is baking, heat olive oil in a skillet on medium heat and cook asparagus about 5-10 minutes. While it's cooking, season with a little of salt and pepper. Set aside.
In a large bowl, whisk eggs, heavy cream, melted butter, tarragon, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon ground black pepper until evenly combined and mixed well. Mix in asparagus and cheese.
Pour into crust. Layer the prosciutto pieces evenly across the pie, slightly pushing down until it is just submerged into mixture.
Bake 45-50 minutes, or until center is set.
Let sit for 10 minutes before serving. Enjoy!
Note: If your pie dish is deep, it may take a few minutes more. If the top is browning too quickly cover loosely with foil.