Ingredients
1/4 pound fresh asparagus, trimmed2 teaspoons canola oil1/2 cup grated Parmesan cheese2 teaspoons dried basil1 package (13.8 ounces) refrigerated pizza crust3 bacon strips, diced1 medium onion, chopped5 large eggs1/2 cup whole milk1/8 teaspoon saltDash ground nutmeg1-1/2 cups shredded Swiss cheese1 tablespoon all-purpose flour
Preparation
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Toss with oil; set aside.
In a small bowl, combine Parmesan cheese and basil; sprinkle half over work surface. Place pizza dough on surface; roll into a 12-in. circle. Sprinkle with remaining Parmesan mixture; gently press into dough with a rolling pin. Transfer to a greased 9-in. springform pan. Press dough onto the bottom and 1-1/2 in. up the sides of pan.
Line unpricked dough with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°.
In a small skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; drain.
In a large bowl, whisk the eggs, milk, salt and nutmeg. Stir in onion and reserved bacon. Toss the Swiss cheese and flour; stir into egg mixture. Pour into the crust. Arrange asparagus in a spoke-like pattern on top.
Place pan on a baking sheet. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before removing sides of pan. Cut into wedges.
