Description
A delicious and savory Asparagus Pie featuring tender asparagus cooked in olive oil, blended with Swiss and Parmesan cheeses, and baked in a flaky pie crust. This easy-to-make dish is perfect for brunch, lunch, or a light dinner, offering a delightful combination of creamy, cheesy filling with fresh vegetable goodness.
Ingredients
Scale
Pie
- 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 the oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the pie.
- Cook the asparagus: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the trimmed and cut asparagus pieces and sauté for 3 to 5 minutes until they become tender. Remove from heat and let cool slightly.
- Prepare the 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, creating a rich, cheesy custard.
- Assemble the pie: Evenly spread the cooked asparagus pieces over the unbaked pie shell. Pour the egg and cheese mixture over the asparagus, ensuring it’s evenly distributed.
- Bake the pie: Place the assembled pie in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top is lightly golden brown.
- Cool and serve: Remove the pie from the oven and let it cool for a few minutes before slicing. Serve warm for a satisfying and delicious meal.
Notes
- You can substitute half-and-half or cream for milk to make the pie richer.
- For added flavor, consider adding minced garlic or fresh herbs like thyme or basil to the filling.
- Make sure to not overcook the asparagus beforehand, as it will continue cooking during the baking process.
- This pie can be served warm or at room temperature and pairs well with a fresh green salad.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
