9 inch unbaked single crust pastry — (9 to 10)
1 cup half & half
4 eggs
1 can cut asparagus — (10 1/2 oz.)
spears — drained 1 can golden whole kernel — (7 oz.)
corn — drained 1 can ham — flaked (6 3/4 oz.)
1 cup shredded cheddar cheese — (4 oz.)
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese — (2 oz.)
CONVENTIONAL METHOD: Heat oven to 375 degrees. Assemble filling: In a bowl, bea t half and half with eggs. Stir in asparagus, corn, ham, 1 cup cheese, onion, s alt and pepper. Pour into unbaked pastry shell. Sprinkle with remaining 1/2 cup cheese. Bake for 45 minutes or until knife inserted near center comes out clea n.
MICROWAVE METHOD: Microwave pastry shell on high for 5 to 6 minutes or until bo ttom is dry and flaky. In a bowl, beat half and half with eggs. Stir in asparag us, corn, ham, 1 cup cheese, onion, salt and pepper. Pour into baked shell. Mic rowave on low for about 25 minutes or until knife inserted in center comes out clean, rotating 1/2 turn halfway through cooking. When almost ready, sprinkle w ith remaining cheddar cheese and microwave 30 seconds. Let stand 5 minutes befo re serving. Recipe from “One Million Recipes CD”
busted by Judy R.