|1 recipe||Classic Pie Crust (link below)|
|1 tbsp. (14g)||Plugrá® Premium Butter, salted|
|½ cup (97g)||onion, diced|
|½ lb. (113g)||thin asparagus cut into 1-inch pieces, about 1 cup|
|¼ lb.||smoked ham, diced, about 1 cup|
|2 cups (244g)||2% milk|
|4 large (200g)||eggs|
|1 cup (113g)||shredded Swiss cheese|
Preheat oven to 375°F. Line a 9-inch deep-dish pie plate or 10-inch tart pan (do not use a tart pan with a removable bottom – the custard will leak through it) with pie crust and flute edge. Freeze the crust for 10 minutes then line with parchment paper or aluminum foil and fill with pie weights. Bake for 15 to 20 minutes or until the crust appears opaque. Remove the weights and bake an additional 5 minutes or until the crust begins to brown. The crust may become puffy. If this happens, pierce the crust with the tip of a paring knife to deflate.
While the crust is blanching, heat the butter in a large skillet over medium heat. Add the onion and cook, stirring for 3 minutes or until the onion softens and becomes transparent. Add the asparagus, and continue cooking until the asparagus has become tender, about 5 minutes. Stir in the ham and remove from heat.
Beat the milk, eggs and nutmeg in a 1-quart measure. Spoon vegetable mixture into the pie shell, top with cheese, egg mixture and nuts. Bake 35 to 40 minutes, or until the custard has become puffy and a knife inserted in the center of the tart comes out clean. Let sit for 10 minutes then serve warm.