The beauty of this one-pan meal
is its ability to hold overnight in
the refrigerator, meaning you’ll
have food on the table quickly.
Makes
Makes 6 servings
Total Time
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Ingredients
Test Kitchen Approved
PRO TIP
If you don’t have
pie weights, use
dried beans or
rice. Simply set
parchment paper
on top of dough
and cover with
beans or rice.
Instructions
Position oven rack in bottom third of
oven. Preheat oven to 425°. Spray a
13x9½-inch rimmed baking sheet
with cooking spray.
Lightly flour work surface, and unroll
1 piecrust. Lightly brush with water, and
top with remaining piecrust, pressing
gently to seal. Roll into a 15x11-inch
rectangle. Transfer to prepared pan.
Trim edges as needed, and crimp as
desired. Prick bottom of crust with a
fork. Freeze for at least 10 minutes.
Top dough with a sheet of parchment
paper, letting ends extend over edges
of pan. Add pie weights.
Bake until light golden brown,
about 10 minutes. Reduce oven
temperature to 375°.
Whisk together eggs and cream in
a large bowl. Stir in spinach, cheese,
prosciutto, garlic, salt, and pepper. Pour
filling into prepared crust. Top with
asparagus, gently pressing into filling.
Bake until filling is set, about
20 minutes. Let cool slightly
before serving. Garnish with
pepper, if desired.
