1 Frozen deep dish pie crust (9 or 10 inches)
4 slices bacon
1 cup chopped mushrooms (optional)
6 asparagus stalks, cut into ½ inch pieces
1 ½ cups shredded Swiss Cheese
6 large eggs
1 cup heavy cream, half and half or milk
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
Several dashes of hot sauce (optional)
Tater Tots to cover top
Preheat oven to 375 degrees.
In medium sauté pan, over medium heat, cook bacon until crisp. Remove from pan and crumble. Reserve bacon grease in pan.
In sauté pan, in reserved grease, sauté mushrooms and asparagus for 5 minutes or until asparagus is crisp tender. Drain vegetables and place them evenly in the pie crust, top evenly with bacon.
Evenly layer cheese over top of vegetables and bacon.
In bowl, whisk together eggs, cream, salt, pepper, nutmeg and hot sauce until well mixed. Carefully pour over ingredients in pie shell.
Place tater tots evenly on top of eggs, in a circular pattern. (If desired, toss tater tots with melted butter before placing on top of eggs.)
Bake for 50 – 60 minutes or until eggs are set and puffy and tater tots are golden.