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Source: The Love Of Baking (Robin Hood)
Prep Time: 30 min + refrigeration
Bake Time: 65 min
Makes: 8 servings
Freezes: Not Recommended
Pastry:
1 1/3 cups Robin Hood all purpose flour
1/2 tsp. salt
1/2 cup Crisco shortening, cubed and chilled
2-4 tbsp. ice cold water
Filling:
1/2 pkg (150g) Europe's Best asparagus spears, frozen
1/4 cup thinly sliced green onion
1/2 cup diced roasted red pepper, patted dry
4 Naturegg Omega 3 eggs, lightly beaten
1 can Carnation evaporated milk
1 tbsp. dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups grated Gruyere cheese
2 tbsp. chopped fresh dill
Pastry:
In a large bowl, blend flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp water over dough; using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a 1/2" thick flat disk. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 425F.
On a floured surface, using floured rolling pin, roll dough into a circle measuring 12". Loosely roll dough around rolling pin, and then unroll easing dough into 9" deep dish pie plate.
Filling:
Cook asparagus according to directions on package, 2 minutes. Drain well, pat dry and cut into 2" pieces. Set aside.
Sprinkle pie shell with onion and red pepper. Whisk eggs with evaporated milk, mustard, salt, and pepper. Stir in cheese and dill. Pour into shell. Scatter asparagus on top.
Bake on lower shelf for 20 minutes. Reduce to 350F and bake for 35-45 minutes until set. Let stand 15 minutes.
Prep Time: 30 min + refrigeration
Bake Time: 65 min
Makes: 8 servings
Freezes: Not Recommended
Pastry:
1 1/3 cups Robin Hood all purpose flour
1/2 tsp. salt
1/2 cup Crisco shortening, cubed and chilled
2-4 tbsp. ice cold water
Filling:
1/2 pkg (150g) Europe's Best asparagus spears, frozen
1/4 cup thinly sliced green onion
1/2 cup diced roasted red pepper, patted dry
4 Naturegg Omega 3 eggs, lightly beaten
1 can Carnation evaporated milk
1 tbsp. dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups grated Gruyere cheese
2 tbsp. chopped fresh dill
Pastry:
In a large bowl, blend flour and salt. Using a pastry blender or your fingers, work in shortening until coarse crumbs form. Sprinkle 2 tbsp water over dough; using a fork, mix in until dough is slightly moist. Add remaining water if needed. Shape dough into a 1/2" thick flat disk. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 425F.
On a floured surface, using floured rolling pin, roll dough into a circle measuring 12". Loosely roll dough around rolling pin, and then unroll easing dough into 9" deep dish pie plate.
Filling:
Cook asparagus according to directions on package, 2 minutes. Drain well, pat dry and cut into 2" pieces. Set aside.
Sprinkle pie shell with onion and red pepper. Whisk eggs with evaporated milk, mustard, salt, and pepper. Stir in cheese and dill. Pour into shell. Scatter asparagus on top.
Bake on lower shelf for 20 minutes. Reduce to 350F and bake for 35-45 minutes until set. Let stand 15 minutes.
