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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 9 inch pie crust
Filling:
1 lb asparagus spears, trimmed
2/3 cup evaporated milk
1/2 tsp grated lemon rind
2 tbsp fresh lemon juice
1/2 tsp dried tarragon
1/4 tsp salt
2 eggs
1/2 cup grated parmesan cheese
Prepare and bake pie crust at 450 for 10 minutes or until crust is lightly browned. Cool on a wire rack. Reduce oven to 375.
Filling: Snap off tough ends of asparagus. Steam asparagus, covered, for 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well. Arrange asparagus spoke-like in pie crust with the tips toward inside of crust.
Combine the next 6 ingredients; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake for 30 minutes or until puffy and lightly browned. Serve warm.
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HOLLANDAISE-ASPARAGUS TART
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 9 inch pie crust
Filling:
1 lb asparagus spears, trimmed
2/3 cup evaporated milk
1/2 tsp grated lemon rind
2 tbsp fresh lemon juice
1/2 tsp dried tarragon
1/4 tsp salt
2 eggs
1/2 cup grated parmesan cheese
Prepare and bake pie crust at 450 for 10 minutes or until crust is lightly browned. Cool on a wire rack. Reduce oven to 375.
Filling: Snap off tough ends of asparagus. Steam asparagus, covered, for 3 minutes or until crisp-tender. Rinse asparagus under cold water; drain well. Arrange asparagus spoke-like in pie crust with the tips toward inside of crust.
Combine the next 6 ingredients; stir well with a whisk. Pour over asparagus; sprinkle with cheese. Bake for 30 minutes or until puffy and lightly browned. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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