Ingredients
| 1 frozen 9-inch (23cm) | deep dish pie pastry shell | |
| 1 tsp | (5 ml) | Dijon mustard |
| 9 spears | fresh asparagus, trimmed | |
| 2 tbsp | (30 ml) | butter |
| 1 | shallot, finely chopped | |
| 1/2 tsp | (2 ml) | salt, divided |
| 1/2 tsp | (2 ml) | pepper, divided |
| 1/4 cup | (60 ml) | chopped fresh basil |
| 1 cup | (250 ml) | shredded old cheddar, divided |
| 4 | large eggs | |
| 1 cup | (250 ml) | 2% milk |
Directions
- Preheat oven to 375°F (190°C). Bake pastry shell for about 10 minutes or until light golden brown. Let cool slightly. Brush with mustard; set aside.
- Chop asparagus, reserving tips to make about 1 cup (250 mL). In a skillet, melt butter over medium heat. Cook shallot, asparagus and half each of the salt and pepper for about 5 minutes or until softened. Stir in basil to coat.
- Sprinkle pie shell with 3/4 cup (175 mL) of the Cheddar cheese. Spoon asparagus mixture on top (hold on to the tips for garnish).
- In a bowl, whisk together eggs, milk and remaining salt and pepper. Gently pour mixture into pie shell. Sprinkle top with remaining cheese and place asparagus tips decoratively on top.
- Bake about 30 minutes or until centre is set and knife inserted in centre comes out clean. Let cool about 10 minutes before slicing into wedges to serve.