Start with a baked puff pastry shell brushed with grainy Dijon mustard. Filled with savoury delights, including chopped fresh Ontario asparagus and diced ham, this is the perfect entrée for your next brunch.
Preparation Time:
Cooking Time:
Serves: 4-6
Ingredients
- Half pkg (397 g) frozen puff pastry, defrosted
- 4 tsp (20 mL) grainy Dijon mustard
Filling:
- 2 tbsp (25 mL) olive oil
- 1 cup (250 mL) chopped Ontario Onions
- 1 tsp (5 mL) dried oregano
- Salt and pepper
- 2-1/2 cups (625 mL) chopped Ontario Asparagus
- 1 cup (250 mL) chopped Ontario Sweet Red Pepper
- 1 cup (250 mL) diced ham
- 1 cup (250 mL) shredded Gruyère or Swiss cheese
- 3 Ontario Eggs
- 3 tbsp (45 mL) low-fat evaporated milk or light cream
Instructions
On lightly floured surface, roll out puff pastry into circle large enough to line 9-inch (23 cm) quiche pan or pie plate, leaving 1/2-inch (1 cm) overhang to allow for shrinkage during baking. Pierce pastry all over with fork. Place parchment paper over pastry; fill with dried beans or pie weights. Bake in 425°F (220°C) oven for 10 minutes. Remove beans and paper; bake for 6 to 8 minutes longer, or until light brown. Let cool completely. Spread mustard evenly over bottom of cooled shell. Set aside. (Can be baked a day ahead.)
In large skillet, heat oil over medium heat. Add onions; cook, stirring occasionally, until softened and light brown, 8 to 10 minutes. Sprinkle with oregano, salt and pepper. Stir in asparagus, red pepper and ham; cook for 5 minutes or until asparagus is crisp-tender. Spread evenly in pie shell. Top with cheese.
In medium bowl, whisk together eggs and evaporated milk; pour evenly over asparagus mixture. Sprinkle lightly with salt and pepper to taste. Bake in 350°F (180°C) oven for 35 to 40 minutes or until filling is set and top is golden. Serve warm.
Nutritional information
1 Serving (When recipe serves 6):
- PROTEIN: 17 grams
- FAT: 23 grams
- CARBOHYDRATE: 19 grams
- CALORIES: 353
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