Quilt Pie with Asparagus, Eggs and Ham
Quilt Pie with Asparagus, Eggs and Ham
Instructions
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1
Line a 12 x 17-inch (30 x 43 cm) baking sheet with parchment paper.
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2
On a floured surface, roll the dough out to a 12 x 17-inch (30 x 43 cm) rectangle. Transfer to the baking sheet. Fold the edges of the dough inward, making a ½-inch (1 cm) border all around. Refrigerate for 30 minutes.
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3
In a skillet, brown the onions in the oil. Season with salt and pepper. Let cool.
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4
In a bowl, combine the onions, ham, sour cream and mustard. Refrigerate.
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5
In a pot of salted boiling water, blanch the asparagus for 1 to 2 minutes or until tender. Transfer the asparagus to a bowl of ice water. Drain and set aside.
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6
With the rack in the middle position, preheat the oven to 400°F (200°C).
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7
Spread the ham mixture evenly over the dough. Place the baking sheet with one of the long sides parallel to the edge of the work surface.
Quilt Pie with Asparagus, Eggs and Ham
