1 small sweet onion or leek, thinly sliced (about 1/4 cup)
1/2 lb. fresh asparagus, cut into 2-inch pieces
1 cup Swiss cheese (about 4 oz.)
1/2 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
2 tsp. Dijon mustard
1/4 tsp. ground black pepper
1/2 cup milk
Preheat oven to 375°. In 9-inch pie plate, arrange crust. With fork, pierce bottom of crust. Bake on heated cookie sheet 15 minutes or until golden; set aside.
Meanwhile, in 12-inch skillet, heat oil over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Add asparagus and cook 3 minutes or until asparagus is crisp-tender. Turn into pie plate, then evenly top with cheese.
In small bowl, with wire whisk, blend Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise, eggs, mustard and pepper. Slowly whisk in milk until smooth; pour into pie plate. Bake, on heated cookie sheet, on lower rack in oven, 25 minutes or until set and lightly browned.