Categories: Egg dishes

Ingredients

• 2 tsp. olive oil
• 2 cups cut fresh asparagus (1/2-inch pieces)
• 1 small onion, finely chopped
• 1/4 tsp. salt
• 1/8 tsp. cayenne pepper
• 3 eggs
• 1/2 cup heavy whipping cream
• 1 Tbsp. cornstarch
• 3 medium ears sweet corn
• 1 cup (4 oz.) shredded sharp white or yellow cheddar cheese
• 1 refrigerated pie pastry

Directions

1. Preheat oven to 350 degrees. In a large nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or until tender. Stir in salt and cayenne pepper; remove from heat.
2. In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese.
3. Unroll pastry sheet into a 9-inch plate; flute edge. Add asparagus mixture; pour egg mixture over top.
4. Bake on a lower oven rack 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

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