Categories: Egg dishes

Ingredients

• 1 99-inch) homemade or refrigerated pie crust
• 1 lb. bacon cut into 1/4 inch pieces
• 1/2 lb. asparagus, cut into 1/4-inch pieces
• 3 cups half-and-half
• 6 eggs, lightly beaten
• 2 tsp. Lawry's seasoned salt
• 1/2 tsp, Lawry's seasoned pepper
• 2/3 cup grated sharp cheddar cheese, divided use

Directions

1. Heat oven to 350 degrees.

2. Line a deep, 9-inch baking dish with pie crust, prick with a fork and bake until lightly golden brown, about 15 minutes.

3. Reduce oven temperature to 325 degrees.

4. In a large skillet, cook bacon over medium heat until crispy. Drain (reserving pan drippings) and set aside.

5. Add the sliced asparagus to the bacon drippings and cook until asparagus turns bright green, about 2 minutes. Drain on paper towels and mix with the bacon.

6. In a large bowl, combine the half-and-half, eggs, seasoned salt and seasoned pepper. Whisk until frothy.

7. Layer half of the asparagus-bacon mixture into the baked crust. Pour half of the egg mixture over the bacon mixture. Sprinkle with half the cheese. Layer with the remaining asparagus-bacon mixture. Re-froth the batter and pour the rest into the shell. Sprinkle the remaining cheese over the top.

8. Bake at 325 degrees until the center is just set, 1 1/2 to 2 hours.

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