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Pastry for single-crust pie
1 Tbsp. vegetable oil
1 small sweet onion or leek, thinly sliced (about 1/4 cup)
1/2 lb. fresh asparagus, cut into 2-inch pieces
1 cup shredded Swiss cheese (about 4 oz.)
1/2 cup Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
2 eggs
2 tsp. Dijon mustard
1/4 tsp. ground black pepper
1/2 cup milk
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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.
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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.
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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.
Calories 230, Calories From Fat 150, Saturated Fat 5g, Trans Fat 0g, Total Fat 17g, Cholesterol 70g, Sodium 280g, Total Carbohydrates 12g, Sugars 3g, Dietary Fiber 1g, Protein7g, Vitamin A 8%, Vitamin C 4%, Calcium 15%, Iron 8%
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