Asparagus and Brie pie
15
48
8
No
Ingredients
- 454 g (1 pound) of asparagus sliced in halfs
- 1 shortcrust dough of 11 inches (27,5 cm) of diameter
- 3 eggs
- 250 gr (8 oz) of Brie cheese without its crust
- 2 ml (1/2 teaspoon) of ground ginger
- 1 ml (1/4 teaspoon) of salt
Preparation
Side-by-side mode
- Cook asparagus until crispy and tender. Cool down over paper towels.
- Slice Brie into pieces. Liner a tart pan with the dough. Cover with parchment paper or aluminium paper, adjust well all sides and fill up with dry beans or rice.
- Oven bake 400 °F (200 °C) for 5 minutes.
- Lower oven temperature to 350 °F (180 °C) and bake for 10 to 15 minutes more or until the crust browns.
- Remove paper and beans then bake for another 3 minutes.
- Let cool down.
- With a blender, mix eggs, brie, ginger and salt until homogenization. Pour over shortcrust. Set asparagus prettily on top.
- Oven bake at 375 °F (190 °C) for 30 to 45 minutes or until the moment a knife sticked in comes out clean and the pie is roasted.
- Slice into parts and serve hot.
Our asparagus are on special!
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Did you know that...
Quebec asparagus is identified by a yellow Aliments du Québec rubber band.
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