Leek and Asparagus Tart
Leek and Asparagus Tart |
||
| 1 | deep dish 9-inch (23 cm) frozen unbaked pie shell | 1 |
| 1/2 lb | fresh asparagus, cut into 2-inch (5 cm) pieces | 250 g |
| 1 | leek (white part only), sliced | 1 |
| 1 tbsp | vegetable oil | 15 mL |
| 1 cup | shredded Swiss cheese | 250 mL |
| 2 | eggs | 2 |
| 1/2 cup | Hellmann's Real or Hellmann's 1/2 The Fat | 125 mL |
| 2 tsp | Dijon mustard | 10 mL |
| 1/4 tsp | each salt and pepper | 1 mL |
| 1/2 cup | milk | 125 mL |
|
Preheat oven to 375 °F (190 °C). Partially thaw pie shell (about 10 minutes). Pierce pastry bottom with fork and bake 10 minutes. In skillet, cook asparagus and leek in oil over medium heat until tender, about 5 minutes. Place on bottom of baked pie shell. Top evenly with cheese. In small bowl, whisk together eggs, mayonnaise, mustard and seasonings. Gradually whisk in milk until smooth. Pour over cheese in pie shell and bake 35 minutes, on lower rack, or until set and lightly browned. Makes 4 servings Bake Time: 45 minutes |
||
| Preperation Time: 10 Minutes | ||
| Cooking Time: 5 Minutes | ||
TOP 8 RECIPE SEARCHES:
Succulent Honey Mustard Grilled Chicken
Succulent Grilled Italian Chicken over Greens
Ham and Cheese Strata
Oven Roasted Root Vegetables
Oatmeal Berry Burst Muffins
Spicy Grilled Tilapia Fillets
Stuffed Pork Tenderloin with Roasted Garlic Mayonnaise
Blueberry Crisp
RECIPE INCLUDES:
HELLMANN'S® REAL MAYONNAISE
