Description
A savory asparagus pie featuring tender asparagus pieces baked in a creamy, cheesy custard inside a flaky pie shell. This easy-to-make recipe is perfect for a light lunch or brunch and highlights fresh spring asparagus and a blend of Swiss and Parmesan cheeses.
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 ensure it reaches the proper temperature for baking the pie.
- Cook Asparagus: Heat olive oil in a skillet over medium heat, then add the asparagus pieces. Cook them for 3 to 5 minutes until they become tender but still slightly crisp. 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.
- Assemble Pie: Spread the cooked asparagus evenly across the bottom of the unbaked 9-inch pie shell. Pour the egg and cheese mixture over the asparagus, distributing it evenly.
- Bake: Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the filling is set and the top turns lightly golden brown.
- Cool and Serve: Once baked, remove the pie from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
- For a crispier crust, you can blind bake the pie shell for 5-7 minutes before adding the filling.
- Use fresh asparagus for the best flavor and texture; frozen asparagus is not recommended.
- Feel free to add herbs like thyme or dill for additional flavor.
- Substitute milk with half-and-half or cream for a richer filling.
- Leftovers can be refrigerated and enjoyed within 2 days; reheat gently to avoid drying out.
