Leek and Asparagus Tart

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Add Hellmann’s® Mayonnaiseto this tasty tart filling for super moist, egg-y goodness. Brunch is served.
  • 1 (23cm) frozen unbaked deep dish pie crust
  • 1/2 lb. (250 g) fresh asparagus, cut into 5 cm pieces
  • 1 leek, (white part only), sliced
  • 1 Tbsp. (15 mL) vegetable oil
  • 1 cup (250 mL) shredded Swiss cheese
  • 2 eggs
  • 1/2 cup (125 mL) Hellmann’s® Real Mayonnaise or Hellmann's® 1/2 the Fat mayonnaise-type dressing
  • 2 tsp. (10 mL) Dijon mustard
  • 1/4 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) ground black pepper
  • 1/2 cup (125 mL) milk

Nutritional information

 

Amount per serving

  • 1 Preheat oven to 375°F (190°C). Partially thaw pie shell (about 10 minutes). Pierce pastry bottom with fork and bake 10 minutes.
  • 2 In skillet, cook asparagus and leek in oil over medium heat until tender, about 5 minutes. Place on bottom of baked pie shell. Top evenly with cheese.
  • 3 In small bowl, whisk together eggs, Hellmann's® Real Mayonnaise, mustard and seasonings. Gradually whisk in milk until smooth. Pour over cheese in pie shell and bake 35 minutes, on lower rack, or until set and lightly browned.