Asparagus and artichoke PIE

INGREDIENTS

• 6 cups rustic bread, cubed 1 to 1 1/2 inches (about half a loaf), or 6 slices of bread

• 2 ounces bacon (2 to 3 thick slices), coarsely chopped (optional)

• 1 medium onion, chopped (about 1 1/2 cups)

• 1 pound asparagus, tough ends trimmed, spears cut diagonally, into 1-inch-long pieces

• 1 15-ounce can of artichoke hearts (packed in water), drained and chopped

• 2 tablespoons chopped chives or spring onion

• 6 eggs

• 2 cups of milk

• 8 ounces shredded cheddar cheese

• 1 1/2 teaspoons of salt

• 1/4 teaspoon black pepper

Preparation

1. Oven-dry cubed bread: Place the cubed bread on a baking sheet and bake it at 200°F for 10 to 15 minutes, until somewhat dry. Or you can use stale bread that's no longer soft. Drying the bread in the oven will help prevent it from falling apart when you add the egg mixture later.

2 Cook the chopped bacon : Place the bacon in a medium skillet over medium-high heat. Cook until the bacon is lightly browned and most of the fat has rendered. Remove the bacon from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain. Remove all but enough of the bacon fat to cover the bottom of the skillet (don't pour it down the drain; it will clog the pipes).

3 Sautéed Onions : Add chopped onions to the pan with bacon grease. Cook over medium-high heat until lightly browned, about 5 to 6 minutes. Add the bacon back to the pan with the onions, stir, and remove from heat.

4 Blanch the asparagus : While the onions are cooking, bring a small pot of lightly salted water to a boil. Add the asparagus and blanch for 2 minutes. Drain and shock the asparagus in ice water to stop the cooking process.

5. Mix eggs, milk, and cheese: In a large bowl, beat the eggs with a fork or whisk. Whisk in the milk. Add 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper. Stir in the shredded cheddar cheese.

6 Preheat oven to 350°F.

7 Place the bread in the egg and milk mixture, stir in the bacon and vegetables: Place the cubed bread in the egg and milk mixture and press down with your hands so the bread cubes absorb most of the egg and milk mixture. Gently stir in the onions, bacon, asparagus, chopped artichoke hearts, and onions. (Be careful not to break the bread.)

8 Assemble the dish : Generously butter the inside of a 2 1/2- to 3-quart (8 x 13-inch) casserole dish. Gently pour the bread, egg, milk, and vegetable mixture into the casserole dish and spread it into an even layer.

At this point, you can make it up to a day in advance. Cover and refrigerate until ready to cook.

9 Bake: Bake uncovered at 350°F for 40 minutes. If the dish begins to brown too much during baking, cover it with foil. Remove from the oven and let stand for 5 minutes before serving.