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.
- Half pkg (397 g) frozen puff pastry, defrosted
- 4 tsp (20 mL) grainy Dijon mustard
- 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
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.
1 Serving (When recipe serves 6):
- PROTEIN: 17 grams
- FAT: 23 grams
- CARBOHYDRATE: 19 grams
- CALORIES: 353