Main Ingredient: Asparagus
1 basic piecrust (9-inch)
1 cup asparagus pieces (1-inch)
3/4 cup shredded Italian cheese blend (3 oz.)
1 cup cherry tomato slices *optional**
1/2 cup milk
1/3 cup sour cream
1/2 tsp. salt
1/4 tsp. black pepper
HEAT oven to 375°F. SPRINKLE cheese evenly in bottom of piecrust. TOP with asparagus and tomatoes in an even layer.
BEAT eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully POUR over filling in piecrust.
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, about 40 minutes. LET STAND 5 minutes. CUT into wedges.