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.
