1 pastry shell — (9 inch)
1 cup cooked — diced chicken
1 package frozen or fresh asparagus
spears — cooked and drained 1 cup shredded Swiss cheese
3 eggs
1 cup light cream
Salt and pepper to taste
Bake pastry shell at 400 degrees for 5 minutes. Place chicken over bottom of sh ell and arrange asparagus spears over chicken. Sprinkle cheese evenly over aspa ragus. Combine eggs, cream, salt and pepper; blend until light and frothy. Pour gently over all. Bake at 375 degrees for about 45 minutes, or until set and kn ife inserted near center comes out clean. Serves 4-6. Recipe from “One Million Recipes CD”
busted by Judy R.