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Nutrition Facts
Serving Size 1 (269g) Recipe makes 6 servings
Calories 451
Calories from Fat 192		(42%)
Amount Per Serving		%DV
	Total Fat 21.4g	32%
	Saturated Fat 11.5g	57%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 202mg		67%
Sodium 798mg		33%
Potassium 510mg		14%
Total Carbohydrate 36.0g		12%
	Dietary Fiber 3.5g	14%
	Sugars 3.0g
Protein 29.2g		58%
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Ham and Swiss Asparagus Pie

Recipe #142923 | 1½ hours | 45 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Bon in Michigan
Oct 27, 2005

This recipe is in memory of my daugher Tammy. I gave her this a while back after I tried it, and it bcame a hit with her and all of her friends.

SERVES 6 -8 (change servings and units)

Ingredients

8 ounces uncooked spaghetti
1/3 cup grated parmesan cheese
1 tablespoon butter, softened
2 eggs, slightly beaten
6 3/4 ounces can chunk ham, drained
19 ounces can le sueur extra large green asparagus spears, drained. (one 15oz. can, can be substituted for the 19-oz. can.)
4 1/2 ounces jar Green Giant sliced mushrooms, drained
6 ounces shredded swiss cheese
2 eggs, slightly beaten
1/2 cup sour cream
1 teaspoon dill weed
1 teaspoon chopped fresh chives

Directions

1
Heat oven to 350 degrees F. Grease 9-inch deep-dish pie pan or 9-inch square pan. cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water.
2
In large bowl, combine cooked spaghetti, Parmesan cheese, butter and 2 eggs; toss lightly. Press evenly over bottom and up sides of greased pan to form crust. Spread ham chunks over crust. Top with asparagus spears and mushrooms; sprinkle with with Swiss cheese. In small bowl, combine 2 eggs, sour cream, dill weed and chives; beat well. Pour over cheese.
3
Bake at 350 degrees for 35 - 45 minutes or until crust is golden brown and a knife inserted near center comes out clean. Let stand 15 minutes before serving. 6 to 8 servings.
4
You may substitute leaner ham to eliminate some of the salt.

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Featured Reviews for This Recipe

From: Chef #263070

On Dec 9, 2005

We really enjoyed it. It was different and really changed up our drab evening meal. I needed to drain things better than I did because there was more liquid in the bottom of the pan than I think there should have been but it didn't change the delicious taste! We thought in the future we might like it to be more "saucy" and we couldn't taste much of the dill, which we like very much. We thought maybe next time we'd try and double the sauce portion and see how that tastes. Kristi & Dan

1 person found this review helpful

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From: katie in the UP

On Dec 4, 2005

We had this for dinner this evening...it was wonderful! I followed the recipe as written..but sprinkled crushed red chili flakes on top before baking! Thank you for a great recipe Bonnie!!

1 person found this review helpful

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From: Kendra Jean's Kitchen

On Jun 10, 2008

Thank you for posting this great recipe. I tried it when it was in the 1989 Pillsbury Bake-off booklet. The only thing I changed was using a little less pasta and a little more dill weed, 1/8th. tea. black and 1/8th. tea. red pepper flakes. A great brunch pie.

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From: LindseyKay

On Apr 19, 2008

I used fresh asparagus instead of canned and used red pepper flaked for some extra 'kick'. We enjoyed this, but didnt care for the pasta crust so much, although I think that it's just a minor personal preference. I'll make the filling in a regular quiche crust next time.

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