1 frozen 9-inch (23 cm) deep-dish pie shell
3 eggs, well beaten
1 lb. (500 g) Ontario asparagus
1/2 cup (125 mL) crumbled feta cheese
1 cup (250 mL) canned 2% evaporated milk
3 tbsp. (50 mL) chopped fresh Ontario dill
1/2 tsp (2 mL) grated lemon rind
1/4 tsp (1 mL) salt
Line pie shell with double layer of foil; bake in 450º F (230º C) oven for 8 minutes. Remove foil and brush with some of the beaten eggs; bake 5 to 7 minutes longer or until lightly browned. Break tough ends from asparagus; steam or cook stalk in large skillet of boiling water for 2 minutes or just until tender-crisp. Rinse under cold running water; drain and pat dry with towel. Cut off 3-inch (8 cm) tips; slice remaining stalks into 1/4-inch (6 mm) pieces and spring 1 cup (250 mL) into baked crust. Sprinkle cheese on top. Arrange asparagus tips pointing outward in spoke-like fashion in shell. Whisk together egg, milk, dill, lemon rind, salt and pepper; pour over asparagus. Bake in 375º F (190º C) oven for 35 to 45 minutes or until puffy and set. Let stand for 5 to 10 minutes before serving.
Prep time: 20 minutes, Cooking Time: 1 hour
Yield: Serves 6
Message Thread
« Back to index