- Prep: 30 mins
- Cook: 30 mins
- Yields: 8 servings
1Preheat oven to 400° F.
2In a large skillet, cook the mushrooms, onions, ham and red pepper in oil over medium heat until mushrooms and onion are tender.
3Cut eight asparagus spears into 4-inch pieces. Cut remaining asparagus into 1-inch pieces. In a large saucepan, cook all asparagus in boiling water until crisp-tender, about 5-8 minutes, drain.
4Unroll pastry into a 9-inch deep dish pie plate; flute edges.
5In a large bowl, combine the ham mixture, 1-inch asparagus pieces, flour, salt and pepper. Transfer mixture into pastry.
6In another bowl, beat eggs and cream; pour over ham mixture. Top with reserved 4-inch asparagus spears; sprinkle with cheese.
7Bake for 30-35 minutes or until knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before serving.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages' test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.