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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I'm posting the recipe that I 'lightened' up..it did call for whipping cream. I also use dairy case pastry (I hate making pie crust lol). Ingredients:
1 pie crust |
3/4 lb thin asparagus, cut into 6 inch spears |
olive oil flavored cooking spray |
1 tablespoon butter |
1 lb leek, chopped white part only |
1 teaspoon chopped fresh dill |
1 cup low-fat milk |
2 large eggs |
1/4 teaspoon ground pepper |
salt (optional) |
1/2 cup swiss cheese or 1/2 cup gruyere cheese |
Directions:
1. Preheat oven to 425 degrees.
2. Fit pre made pie crust into a 9 inch tart pan, with removal bottom (if you use the crusts that come rolled - usually don't have to roll out creases).
3. Press pastry into sides of pan, put into freezer for 15 minutes.
4. Blind bake for 15 to 17 minutes until crust is golden, cool completely.
5. Spread asparagus on a large jellyroll pan; spray with cooking spray and shake to get all sides, sprinkle with salt, roast until tender about 10 minutes.
6. Cool and transfer to a plate.
7. In a large skillet over med heat, melt butter. Add leeks, dill and salt (optional) cover and cook over med low heat until leeks have softened, 5 to 6 minutes.
8. Transfer to small bowl.
9. In a med bowl, whisk together milk and eggs, leeks and pepper.
10. Pour unto crust.
11. Arrange asparagus on top of milk mixture; sprinkle top with cheese.
12. Bake until filling is set and golden on top, approx 30 minutes.
13. Cool on a wire rack 30 minutes.
14. Serve warm or at room temperature.
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