gail dollard's Notes:
Expand1 refrigerated pie crust Ask a question about this ingredient
6 slices fully cooked bacon, chopped Ask a question about this ingredient
1 packet (8 oz.) shredded sharp cheddar cheese Ask a question about this ingredient
2 tablespoons of fresh chopped chives Ask a question about this ingredient
8 fresh asparagus sprears Ask a question about this ingredient
4 large eggs Ask a question about this ingredient
1 1//2 cup half and half Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1/4 teaspoon black pepper Ask a question about this ingredient
preheat oven to 350' F. unroll dough onto work surface. with rolling pin, for a 9 1/2 inch tart pan, roll dough into 12 inch round. transfer dough to an ungreased tart pan, gently pressing dough into bottom and up side of pan. run rolling pin over top of pan to trim excess dough. sprinkle bacon, cheese and chives over bottom of crust. cut tough ends from asparagus, trimming to fit into tart pan. place asparagus spears in spoke pattern over cheese, with asparagus alternately tip to stem. in medium bowl, with whisk, lightly beat eggs. add half and half, salt and pepper and whisk until well blended. pour egg mixture over asparagus. bake 40 to 45 minutes or until golden and set in center. cool tart in pan on wire rack 10 minutes to serve warm.
Ask a question about this step
