1 bunch asparagus, ends removed

1 bunch spinach, stems trimmed

4 Greer's Ranch House Bacon, cooked crisp and crumbled

4 tbsp Hiland Butter, melted

1 pound phyllo, thawed according to package directions

1 3/4 cup Gruyere, grated

3 large eggs, lightly beaten

1 cup Hiland Whipping Cream

Pinch of freshly grated nutmeg

1 1/2 tsp Daddy Hinkle’s Onion and Garlic Seasoning

Step 11 bunch asparagus, ends removed

Step 21 bunch spinach, stems trimmed

Step 34 Greer's Ranch House Bacon, cooked crisp and crumbled

Step 44 tbsp Hiland Butter, melted

Step 51 pound phyllo, thawed according to package directions

Step 61 3/4 cup Gruyere, grated

Step 73 large eggs, lightly beaten

Step 81 cup Hiland Whipping Cream

Step 9Pinch of freshly grated nutmeg

Step 101 1/2 tsp Daddy Hinkle’s Onion and Garlic Seasoning