Asparagus Leek Tart

• pie crust↗1
• thin asparagus↗3⁄4 lb

  cut into 6 inch spears

• olive oil flavored cooking spray
• butter↗1 tablespoon
• leek↗1 lb

  chopped white part only

• chopped fresh dill1 teaspoon
• low-fat milk↗1 cup
• large eggs↗2
• ground pepper↗1⁄4 teaspoon
• salt↗

  (optional)

• swiss cheese or gruyere cheese↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 425 degrees.

2. 2

   Fit pre made pie crust into a 9 inch tart pan, with removal bottom (if you use the crusts that come rolled -- usually don't have to roll out creases).

3. 3

   Press pastry into sides of pan, put into freezer for 15 minutes.

4. 4

   Blind bake for 15 to 17 minutes until crust is golden, cool completely.

5. 5

   Spread asparagus on a large jellyroll pan; spray with cooking spray and shake to get all sides, sprinkle with salt, roast until tender about 10 minutes.

6. 6

   Cool and transfer to a plate.

7. 7

   In a large skillet over med heat, melt butter. Add leeks, dill and salt (optional) cover and cook over med low heat until leeks have softened, 5 to 6 minutes.

8. 8

   Transfer to small bowl.

9. 9

   In a med bowl, whisk together milk and eggs, leeks and pepper.

10. 10

    Pour unto crust.

11. 11

    Arrange asparagus on top of milk mixture; sprinkle top with cheese.

12. 12

    Bake until filling is set and golden on top, approx 30 minutes.

13. 13

    Cool on a wire rack 30 minutes.

14. 14

    Serve warm or at room temperature.