Directions:
- • Bake crust at 425° for 6-7 minutes. Remove from oven and set aside.
- • Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture.
- • Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.69 Kcal (2197 kJ) | ||
| Calories from fat | 245.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.26g | 42% | |
|---|---|---|---|
| Cholesterol | 105.46mg | 35% | |
| Sodium | 641.94mg | 27% | |
| Potassium | 394.58mg | 8% | |
| Total Carbs | 62.99g | 21% | |
| Sugars | 11.58g | 46% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 11.06g | 22% | |
| Vitamin C | 5mg | 8% | |
| Iron | 3mg | 17% | |
| Calcium | 155.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 180.31 Kcal (755 kJ) | ||
| Calories from fat | 84.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 42% | |
|---|---|---|---|
| Cholesterol | 36.24mg | 35% | |
| Sodium | 220.61mg | 27% | |
| Potassium | 135.6mg | 8% | |
| Total Carbs | 21.65g | 21% | |
| Sugars | 3.98g | 46% | |
| Dietary Fiber | 0.91g | 11% | |
| Protein | 3.8g | 22% | |
| Vitamin C | 1.7mg | 8% | |
| Iron | 1mg | 17% | |
| Calcium | 53.3mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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