I made my pie in a 9x9 inch glass dish. I added some leftover ham from Easter and only used 1 bunch of asparagus. I cooked the veggies and ham in a pan first and drained the excess juice. I also had to bake the pie for well over the half hour stated in the directions - more like 45 minutes and increased the temperature to 450 for the last 20 minutes (my oven sometimes requires an increase in temperature). I would suggest cooking the bottom crust first before placing the asparagus mixture in. I also put slightly less than 1 cup of hollandaise sauce in the mix and slightly less than 1 pound of mushrooms.
Date Posted: Apr. 6, 2008
Cooking Level: Intermediate
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