For the batter:
2 tablespoons sour cream
1 tablespoon salt
2 1/2 cups half-and-half
8 eggs
1 tablespoon pepper
Pinch nutmeg
For the crust:
1 pre-made pie crust
For the filling:
3/4 cup spinach, blanched, chopped and any excess water removed
6 spears asparagus, chopped
3 cups grated Gruyere or Swiss cheese
For the batter:
In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
For the crust:
Preheat the oven to 350 degrees F.
Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
To assemble:
Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.
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