|1 9 inch||(23 cm)||deep-dish pie crust, baked|
|2 tsp||(10 ml)||dijon mustard|
|12||asparagus spears, blanched or thawed if frozen, cut into 1-inch (2.5 cm) pieces|
|1/3 cup||(75 ml)||grated Canadian Parmesan cheese OR|
|3/4 cup||(175 ml)||shredded Canadian Cheddar cheese|
|1 cup||(250 ml)||milk|
|1/4 tsp||(1 ml)||pepper|
|dash||hot pepper sauce|
|2 tbsp||(30 ml)||chopped fresh dill or tarragon|
- Preheat oven to 350 F (180 C).
- Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese.
- In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese.
- Bake for about 40 minutes or until filling is puffed and set and a knife inserted in the centre comes out clean. Let rest for 10 minutes before serving.