For centuries, asparagus was considered a luxury and praised for its distinctive flavour by such famous figures as Julius Caesar, Louis XIV, and Thomas Jefferson.
Thankfully, this delicious and nutrient-rich vegetable is grown here in Ontario! Packed with Vitamin C, Vitamin A and an excellent source of folacin, asparagus is the star of this perfect brunch dish!
Serves 4 - 6
**Find the original recipe here.
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 a lightly floured surface, roll out puff pastry into a circle large enough to line a 9-inch (23 cm) quiche pan or pie plate, leaving a 1/2-inch (1 cm) overhang to allow for shrinkage during baking.
Pierce pastry all over with a fork. Place waxed 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 the bottom of the cooled shell. Set aside. (Can be baked a day ahead.)
In a large skillet, heat oil over medium heat. Add onions; cook, occasionally stirring, 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 the pie shell. Top with cheese.
In a medium bowl, whisk together eggs and evaporated milk; pour evenly over the 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 the top is golden. Serve warm.
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