- 3 cups shredded Swiss cheese
- 5 large eggs
- 2 cups Half and Half
- 1 cup asparagus, chopped
- ½ cup mushrooms, chopped
- ½ tsp salt,
- ¼ tsp pepper
- ½ tsp Herbs de Provence
- Pinch red pepper
- 4 slices bacon
- 2 frozen deep-dish pie crusts
Preheat oven to 375˚
Cook bacon until crispy. Drain and crumble.
Sautee or steam asparagus and mushrooms.
Whip eggs, cream and spices together.
Bake pie shells 5 – 10 minutes.
Sprinkle ¾ cup cheese on bottom of each baked shell.
Pour egg mixture into pie shells. Add bacon and veggies. Sprinkle ¾ cup cheese on top of each.
Bake at 375˚ for 30 minutes or until done (lightly brown on top)