Type: Entree
Prep Time: 15 min.
Cook Time: 35-40min.
Ready in: 55 min.
Servings: 6-8
Spring vegetables and Graskaas are delicious together. We used asparagus & fresh peas, but you can use any tender spring green, such as spring green onions.
Directions
Preheat oven to 400°F (204°C) and place racks on bottom of oven.
In a large bowl whisk together eggs and half-and-half. Season with salt and pepper, and stir in one half of the cheese. Set aside.
Roll dough out on a lightly floured surface to a 13” circle. Transfer to 11” tart pan or pie dish. Press into bottom and up sides of dish, crimping around the outer edges
Sprinkle remaining half of Graskaas cheese over crust. Scatter sweet peas and sundried tomatoes over the cheese. Gently pour egg mixture over top. Lastly, place whole stalks of asparagus across the top of the tart.
Bake on the bottom rack of oven for 35-40 minutes or until the center is just set, and top is golden brown.
Ingredients
1 ready-made pie crust
6 large eggs
1¼ cup (295 mL) half-and-half
1 cup Beemster Graskaas, shredded & divided into 2 parts
1 cup sweet peas frozen or fresh blanched
¼ cup sundried tomatoes, chopped (if packed in oil, drained)
½ bunch asparagus, woody ends trimmed
Kosher salt and pepper
