The Asparagus Pie with Swiss and Parmesan Cheese Recipe is a delightful celebration of spring’s freshest greens combined with the rich, nutty flavors of Swiss and Parmesan cheeses. This pie is not only a feast for the eyes with its vibrant green asparagus but a perfect harmony of creamy, savory textures wrapped in a flaky pie crust. Whether you’re serving it as a light lunch, an elegant brunch centerpiece, or a comforting dinner side, this dish never fails to impress with its simple yet sophisticated charm.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from the brightness of fresh asparagus to the depth of flavor provided by Swiss and Parmesan cheeses. Each element contributes to the balance of taste, texture, and appearance, making this pie truly special.
- 9-inch pie shell: Provides a buttery, flaky base that holds all the filling beautifully.
- 1 lb fresh asparagus: The star ingredient, offering a tender crunch and fresh, grassy notes.
- 1 tablespoon olive oil: Adds a subtle richness and helps soften the asparagus before baking.
- 1/2 cup shredded Swiss cheese: Brings a mild, creamy melting quality that complements the asparagus.
- 1/2 cup grated Parmesan cheese: Adds a sharp, savory bite for a complex cheese flavor profile.
- 3 large eggs: The binding agent, giving the pie its custardy texture and structure.
- 1/2 cup milk: Lightens the egg mixture and keeps the filling moist and tender.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon ground black pepper: Adds a gentle, peppery warmth to round out the dish.
How to Make Asparagus Pie with Swiss and Parmesan Cheese Recipe
Step 1: Preheat the Oven
Start by heating your oven to 375°F (190°C). This ensures a hot, even environment for baking, allowing your pie crust to crisp up perfectly while the filling sets beautifully.
Step 2: Prepare the Asparagus
In a skillet over medium heat, warm the olive oil, then toss in your trimmed, one-inch asparagus pieces. Cook them gently for 3 to 5 minutes until tender but still a little crisp. This quick sauté softens the asparagus while preserving its fresh, bright flavor and vibrant green color.
Step 3: Mix the Custard
While the asparagus cools slightly, whisk together the eggs, milk, salt, and pepper in a bowl until smooth and even. Stir in the Swiss and Parmesan cheeses, allowing the cheeses to incorporate evenly for that rich, cheesy custard base.
Step 4: Assemble the Pie
Spread your cooked asparagus in an even layer inside the unbaked pie shell. Pour the egg and cheese mixture over the asparagus, making sure everything is nicely distributed so each slice will have a perfect balance of filling.
Step 5: Bake to Perfection
Place the pie in the oven and bake for 35 to 40 minutes. Look for a set filling that appears custardy but firm, with the top turning a delicate golden brown. The crust should be flaky and lightly crisp for that satisfying contrast.
Step 6: Cool and Serve
Once out of the oven, let the pie rest for a few minutes to make slicing clean and easy. This cooling period also allows the flavors to mingle more fully, enhancing the overall taste experience.
How to Serve Asparagus Pie with Swiss and Parmesan Cheese Recipe
Garnishes
A sprinkle of fresh herbs like chives or dill not only adds a pop of color but also introduces fragrant, herbal notes that brighten the rich, cheesy filling. A light drizzle of good-quality olive oil or a few shavings of fresh Parmesan can also elevate the presentation and flavor.
Side Dishes
To round out your meal, pair this pie with a crisp garden salad dressed in a tangy vinaigrette, or roasted baby potatoes seasoned with garlic and rosemary. A simple bowl of tomato soup also complements the cheesy, savory notes of the pie wonderfully.
Creative Ways to Present
For a buffet or brunch setting, slice the pie into small squares and serve on a decorative platter garnished with edible flowers. Alternatively, accompany individual wedges with a dollop of herbed sour cream or a spoonful of light pesto to add layers of flavor and visual appeal.
Make Ahead and Storage
Storing Leftovers
You can store leftover Asparagus Pie with Swiss and Parmesan Cheese Recipe covered tightly in the refrigerator for up to 3 days. Refrigeration helps preserve its creamy texture and keeps the crust from getting soggy if reheated properly.
Freezing
This pie freezes well and can be wrapped tightly in foil or plastic wrap and stored in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating to maintain the best texture.
Reheating
Reheat slices in a preheated 350°F oven for about 15 minutes or until warmed through; this method preserves crispness in the crust. Avoid microwaving if possible, as it may make the crust soggy and the filling rubbery.
FAQs
Can I use frozen asparagus for this pie?
While fresh asparagus is recommended for the best texture and flavor, thawed frozen asparagus can work in a pinch. Be sure to drain any excess water well to avoid a soggy pie.
Is it possible to make this pie vegetarian?
Absolutely! This recipe is naturally vegetarian as it uses eggs and cheese without any meat. Just ensure your Parmesan is suitable for vegetarians or substitute with a vegetarian-friendly hard cheese.
Can I substitute the Swiss cheese with another type?
Yes, Gruyère or Emmental are great alternatives to Swiss cheese and will bring a similar nutty, mellow flavor while maintaining the creamy texture in the filling.
How should I reheat leftover asparagus pie to keep it crispy?
The best way to keep the crust crispy is to reheat it in an oven or toaster oven rather than a microwave, as this avoids sogginess and maintains that desirable flaky texture.
Can this pie be served cold?
Definitely! This asparagus pie tastes delicious warm or at room temperature and can even be enjoyed cold, making it a versatile option for picnics or packed lunches.
Final Thoughts
There is something truly satisfying about the Asparagus Pie with Swiss and Parmesan Cheese Recipe — it’s fresh, comforting, and effortlessly elegant all at once. It celebrates simple ingredients with maximum flavor and is sure to become a treasured favorite. Don’t hesitate to give it a try and share its delicious goodness with friends and family!
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Asparagus Pie with Swiss and Parmesan Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Asparagus Pie combines tender cooked asparagus with creamy Swiss and Parmesan cheeses in a flaky pie crust. Perfect as a savory brunch or light dinner, this easy-to-make dish bakes to a golden finish with a rich, custard-like filling that’s flavorful and satisfying.
Ingredients
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 your oven to 375°F (190°C) to get it ready for baking the pie.
- Cook Asparagus: Heat olive oil in a skillet over medium heat. Add the asparagus pieces and cook them for 3 to 5 minutes until they become tender but still retain a slight bite. Remove from heat and set aside to cool.
- Prepare Egg Mixture: In a mixing bowl, whisk together the beaten eggs, milk, salt, and black pepper until well combined. Then stir in the shredded Swiss cheese and grated Parmesan cheese to incorporate evenly.
- Assemble the Pie: Spread the cooked asparagus evenly over the unbaked pie shell to create an even layer. Carefully pour the egg and cheese mixture over the asparagus, allowing it to fill the pie shell evenly.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 35 to 40 minutes. Bake until the filling is set and the top is lightly golden brown, indicating the custard is cooked through.
- Cool and Serve: Remove the pie from the oven and let it cool for a few minutes. This resting time helps the filling set further, making it easier to slice and serve.
Notes
- Use fresh, firm asparagus for the best texture in the pie.
- For a richer flavor, substitute milk with half-and-half or cream.
- Allow the pie to cool slightly before cutting to prevent the filling from falling apart.
- This pie can be served warm or at room temperature, making it versatile for different meal occasions.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
