I love Ontario Asparagus season, it makes me feel like summer is almost here. Who doesn't love seeing those bright green stalks wrapped in gorgeous bundles at the local farmers market? I am not sure what to call this dish - asparagus pie, tart, quiche ..... but what I do know is that it is delicious, simple to make and perfect for a light warm weather meal. I mean really, just look at this baked egg custard studded with fresh asparagus, chives, goat feta and aged cheddar enveloped in layers of crispy phyllo. Add a simple salad and open a bottle of chilled Pinot Grigio or Rosé and I would say cheers to this perfect light meal. Asparagus-Feta-Cheddar Phyllo Pie/Tart/Quiche What you need Filling 1 lb. medium thickness asparagus, trimmed 3 large organic eggs 1/2 cup milk 1/2 cup goat feta, crumbled 1/2 cup aged cheddar, shredded 1/4 cup chives, chopped 1 Tbsp grated lemon zest 1/2 tsp kosher salt 1/4 tsp ground black pepper Crust 1/3 cup ghee 6 sheets phyllo dough, thawed What to do For the filling: Preheat oven to 375°F. Cook asparagus in boiling salted water for 1 minute and place immediately in iced water to cool. Once cooked, pat the asparagus dry. Whisk together the eggs and milk in a bowl. Stir in crumbled feta, half the cheddar, chives and lemon zest, salt and pepper. For the crust: Bush a round or rectangular tart pan with ghee. Lay 1 sheet of phyllo in the pan and brush with ghee. Carry on layering the phyllo sheets, placing each sheet at an angle to the previous one to form a rough edge. Carry on brushing each layer with ghee as you go. Gently pour half the filling into the tart pan and place the cooled asparagus into the filling. Cover the asparagus with the rest of the filling and sprinkle with the remaining cheddar cheese. Set the tart pan on a baking sheet, and bake 30 to 35 minutes until golden and crisp. Cool for a few minutes before serving.
