Description
This savory Asparagus Pie is a delightful and easy-to-make dish featuring tender asparagus cooked in olive oil, combined with a creamy blend of Swiss and Parmesan cheeses, eggs, and milk, all baked to perfection in a flaky 9-inch pie crust. Perfect for brunch, lunch, or a light dinner, it serves 6 and offers a delicious way to enjoy fresh asparagus with a rich, cheesy custard filling.
Ingredients
Scale
Pie Shell
- 1 (9-inch) pie shell, unbaked
Filling
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs, beaten
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare it for baking the pie.
- Cook Asparagus: Heat the olive oil in a skillet over medium heat. Add the trimmed and cut asparagus pieces and sauté for 3 to 5 minutes until they are tender. Once cooked, remove from heat and set aside to cool.
- Prepare Egg Mixture: In a mixing bowl, whisk together the beaten eggs, milk, salt, and ground black pepper until well combined. Then stir in the shredded Swiss cheese and grated Parmesan cheese to incorporate the cheesy flavors.
- Assemble Pie: Spread the cooled cooked asparagus evenly over the unbaked pie shell. Pour the egg and cheese mixture evenly over the asparagus to fill the pie shell.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 35 to 40 minutes, or until the filling is fully set and the top is lightly golden brown.
- Cool and Serve: After baking, let the pie cool for a few minutes to set further, then slice and serve warm or at room temperature.
Notes
- Make sure the asparagus is cooked until just tender for the best texture.
- Allow the cooked asparagus to cool slightly before adding the egg mixture to prevent scrambling.
- You can substitute Swiss cheese with Gruyère for a nuttier flavor.
- Use a store-bought pie crust to save time, or prepare your favorite homemade crust.
- If desired, add a pinch of nutmeg to the egg mixture for added warmth.
