Description
A savory and creamy asparagus pie featuring tender asparagus pieces baked in a rich custard with Swiss and Parmesan cheeses, all nestled in a flaky pie crust. Perfect for a light lunch or brunch, this dish combines fresh spring produce with cheesy, comforting flavors.
Ingredients
Scale
Pie Base
- 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 the oven to 375°F (190°C) to ensure it’s at the right temperature for baking the pie.
- Cook Asparagus: Heat olive oil in a skillet over medium heat. Add the trimmed and cut asparagus pieces and sauté for 3–5 minutes until they are tender but still crisp. Remove from heat and set aside to cool slightly.
- Prepare Egg Mixture: In a mixing bowl, whisk together the beaten eggs, milk, salt, and black pepper until fully combined. Gently stir in the shredded Swiss cheese and grated Parmesan cheese, creating a cheesy custard mixture.
- Assemble Pie: Spread the cooked asparagus evenly over the unbaked pie shell, distributing them uniformly. Carefully pour the egg and cheese mixture over the asparagus, allowing it to settle evenly.
- Bake: Place the assembled pie in the preheated oven and bake for 35–40 minutes, or until the filling is fully set and the top is lightly golden brown, indicating it is cooked through.
- Cool and Serve: Remove the pie from the oven and allow it to cool for a few minutes. This resting period helps the filling firm up, making it easier to slice. Serve warm or at room temperature.
Notes
- Ensure the asparagus is not overcooked during sautéing to maintain a pleasant texture in the pie.
- You can substitute Swiss cheese with Gruyère or mozzarella for a different flavor.
- Use whole milk for a creamier filling, or substitute with a lower-fat milk to reduce calories.
- Allow the pie to cool slightly before slicing to prevent the filling from falling apart.
- This recipe can be doubled and baked in a larger dish if needed.
