• ¼

    cup Mina extra virgin olive oil

  • 8

    ounces asparagus, trimmed and cut into 2-inch pieces

  • 8

    ounces mushrooms, sliced

  • 1

    small onion, diced

  • 4

    large eggs

  • ½

    cup heavy cream

  • ¼

    cup Mina harissa

  • 2

    tablespoons fresh flat-leaf parsley, finely chopped

  • 1

    sheet puff pastry (14 ounces), thawed overnight if frozen

  • Salt and pepper, to taste


  • Step 1

    Preheat oven to 375 degrees. In a skillet, heat olive oil and sauté asparagus, mushrooms, and onion for 5 minutes or until asparagus is crisp-tender. Set aside.  

  • Step 2

    In a large bowl, whisk eggs, heavy cream, harissa, and salt and pepper. Add sautéed vegetables and parsley; gently mix.

  • Step 3

    On a lightly floured surface, roll out puff pastry to about 18-inch thick, then transfer to a pie pan. Gently press down on the bottom edges, trim excess dough, and crimp the edges with your fingers. With a fork, prick the puff pastry all over inside the border to prevent puffing in the center.

  • Step 4

    Pour the asparagus-mushroom-egg mixture into the pastry shell, spreading evenly. Bake until knife inserted in the middle comes out clean, about 30 minutes. Let cool and serve. Enjoy!