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
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 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.
