Brunch’s classic dish, made for a crowd.
Dont worry if youre iffy about working with pastry; this recipe calls for convenient refrigerated piecrust.
Ingredients
1(14.1-oz.)
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Coat a 15- x 10-inch rimmed baking sheet with cooking spray.
Transfer crust to prepared baking sheet, pressing into bottom and up sides.
Tuck edges of crust under, and crimp as desired.
Top crust with a piece of parchment paper; fill with pie weights or dried beans.
Freeze, uncovered, 10 minutes.
Bake in preheated oven until crust is set and edges are browned, about 20 minutes.
Remove parchment paper and weights, and let cool 10 minutes.
While crust is cooling, melt butter in a large skillet over medium-high.
Add asparagus, and cook, stirring often, until tender-crisp, about 4 minutes.
Stir in spinach, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Cook, stirring often, until spinach is just wilted, about 1 minute.
Remove skillet from heat.
Sprinkle 1 cup of the cheese evenly in bottom of baked crust.
Pour egg mixture over cheese in crust.
Top evenly with asparagus and spinach mixture; sprinkle with peas and remaining 1/2 cup cheese.
Bake at 375F until filling is set, 25 to 30 minutes.
Let cool at least 20 minutes before slicing as desired.
