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1
Preheat oven to 425 degrees F.
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2
Coat a 9-inch springform pan with nonstick cooking spray; set aside.
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3
In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes.
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4
Drain; set aside.
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5
In a small bowl stir together the grated Parmesan and basil.
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6
Sprinkle a work surface with half of the mixture.
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7
Roll out pizza dough on the surface to a 12-inch square.
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8
Sprinkle with remaining Parmesan mixture.
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9
Using a rolling pin, gently press into dough by rolling over top.
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10
Turn dough into prepared pan.
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11
Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high.
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12
Line dough in pan with a double thickness of foil.
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13
Bake for 8 minutes.
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14
Remove foil.
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15
Bake 5 minutes more.
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16
Remove from oven.
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17
Reduce oven temperature to 350 degrees F.
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18
Meanwhile, in a small skillet cook bacon until crisp.
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19
Drain, reserving 1 tablespoon drippings.
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20
Crumble bacon; set aside.
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21
Cook onion in reserved drippings over medium heat until tender but not brown; drain.
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22
In a medium mixing bowl stir together eggs, milk, salt, and nutmeg.
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23
Stir in crumbled bacon and onion.
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24
Toss together Swiss cheese and flour.
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25
Add to egg mixture; mix well.
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26
Pour egg mixture into the dough-lined pan.
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27
Toss asparagus halves with the oil.
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28
Arrange asparagus in a spokeline pattern on top of egg mixture.
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29
Bake 35 to 40 minutes or until a knife inserted near the center comes out clean.
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30
Let stand 10 minutes before serving.
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31
Remove sides of pan to serve.
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32
Top with shaved Parmesan cheese, if desired.
