Description

This delightful Asparagus Pie combines tender asparagus with a creamy cheese custard baked in a flaky pie shell, perfect for a savory brunch or light dinner. The mixture of Swiss and Parmesan cheeses adds rich flavor, while the simple seasoning highlights the fresh vegetable’s natural taste.

Ingredients

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

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
Cook Asparagus: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the trimmed and cut asparagus pieces, sautéing for 3–5 minutes until tender but still vibrant green. Remove from heat and allow to cool slightly.
Prepare Egg Mixture: In a mixing bowl, whisk together the 3 beaten eggs, 1/2 cup of milk, salt, and black pepper until fully combined. Then stir in the shredded Swiss cheese and grated Parmesan cheese to create a rich custard base.
Assemble Pie: Spread the cooked asparagus evenly over the bottom of the unbaked pie shell. Pour the egg and cheese mixture evenly over the asparagus, ensuring it is well distributed.
Bake: Place the pie in the preheated oven and bake for 35–40 minutes, or until the filling is set firmly and the top is lightly golden brown.
Cool and Serve: Remove the pie from the oven and let it cool for a few minutes to set before slicing. Serve warm for the best flavor.

Notes

For extra flavor, you can add fresh herbs like thyme or chives to the egg mixture.
If you prefer a richer custard, substitute some or all of the milk with half-and-half or cream.
This pie can be served warm or at room temperature, making it ideal for brunch or picnic settings.
Be careful not to overcook the asparagus during sautéing to maintain a pleasant texture.
Use a frozen pie crust if you don’t have time to prepare one from scratch.