Ingredients
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¼
cup Mina extra virgin olive oil
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8
ounces asparagus, trimmed and cut into 2-inch pieces
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8
ounces mushrooms, sliced
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1
small onion, diced
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4
large eggs
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½
cup heavy cream
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¼
cup Mina harissa
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2
tablespoons fresh flat-leaf parsley, finely chopped
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1
sheet puff pastry (14 ounces), thawed overnight if frozen
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Salt and pepper, to taste
Preparation
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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.
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Step 2
In a large bowl, whisk eggs, heavy cream, harissa, and salt and pepper. Add sautéed vegetables and parsley; gently mix.
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Step 3
On a lightly floured surface, roll out puff pastry to about 1⁄8-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.
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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!
