Fennel and Asparagus Pie

PREP: 25 minutes BAKE: 42 minutes STAND: 10 minutes OVEN: 425ºF/375ºF MAKES 6 servings

1⁄2 of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust

1 medium fennel bulb

1 pound fresh asparagus, trimmed and cut into 1-inch pieces (about 21⁄2 cups)

1⁄2 cup chopped onion (1 medium)

3⁄4 cup fat-free milk

2 tablespoons all-purpose flour

3 eggs

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1⁄2 teaspoon salt

1⁄8 teaspoon ground black pepper

1 cup shredded mozzarella cheese (4 ounces)

Fresh basil leaves (optional)

1 Preheat oven to 425°F. Let piecrust stand according to package directions. Line a 9-inch pie plate with pastry. Trim pastry to 1⁄2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375ºF.

2 Meanwhile, trim fennel bulb, reserving some of the feathery leaves for garnish. Thinly slice fennel. In a covered medium saucepan cook fennel, asparagus, and onion in a small amount of boiling water for 4 to 6 minutes or just until vegetables are tender. Drain.

3 In a medium bowl whisk together milk and flour until smooth. Whisk in eggs, snipped or dried basil, salt, and pepper.

4 Spoon fennel mixture into baked pastry shell. Sprinkle with cheese. Slowly pour egg mixture over mixture in pastry shell.

5 Bake for 30 to 35 minutes or until filling is set in center. If necessary, cover edge of pie with foil during the last 5 to 10 minutes of baking to prevent overbrowning. Let stand for 10 minutes before serving. Garnish with the reserved fennel leaves and, if desired, basil leaves.

PER SERVING: 290 cal., 15 g total fat (6 g sat. fat), 122 mg chol., 524 mg sodium, 28 g carb., 3 g fiber, 12 g pro.