When springtime hits and asparagus is at its tender, green peak, there’s no better way to celebrate than with this Asparagus Pie Recipe. It’s a vibrant, savory pie that’s brimming with fresh asparagus, silky custard, and a duo of cheeses, all tucked into a golden, flaky crust. Whether you’re serving it at a leisurely brunch, packing it for lunch, or enjoying a slice for a light dinner, this pie is a true crowd-pleaser that transforms simple ingredients into something special.
Ingredients You’ll Need
Gathering everything for this Asparagus Pie Recipe couldn’t be easier, and each ingredient is chosen for maximum flavor and just the right texture. You’ll love how the cheese brings richness, the asparagus pops with color, and a hint of nutmeg ties it all together.
- Refrigerated pie crust (or homemade): The buttery vessel for your filling, making prep quick but never sacrificing flakiness.
- Fresh asparagus (1 lb, trimmed and chopped): The star of the show, lending vibrant color and a gentle, grassy flavor.
- Olive oil (1 tbsp): For sautéing, it adds a subtle richness and helps soften the vegetables.
- Small yellow onion (chopped): Adds sweetness and depth to the savory profile of the pie.
- Garlic (2 cloves, minced): Brings aromatic warmth that infuses the entire filling.
- Large eggs (4): Binds everything together and gives the filling its creamy structure.
- Whole milk (1/2 cup): Keeps the custard light while adding a bit of richness.
- Heavy cream (1/2 cup): For an extra-luxurious, velvety texture in the filling.
- Shredded Swiss cheese (1 cup, or Gruyère): Melts beautifully and adds a nutty, complex flavor.
- Grated Parmesan cheese (1/4 cup): Offers a sharp, salty kick that balances the custard.
- Salt (1/2 tsp): Essential for bringing out all the flavors.
- Black pepper (1/4 tsp): Adds a gentle bite and rounds out the seasoning.
- Pinch of nutmeg (optional): A classic quiche touch, this elevates the custard with subtle warmth.
How to Make Asparagus Pie Recipe
Step 1: Prepare the Pie Crust
Start by preheating your oven to 375°F. Roll out your pie crust and gently fit it into a 9-inch pie dish, making sure to press it snugly into the corners. Prick the bottom all over with a fork to prevent bubbling, then pre-bake it for 8 to 10 minutes until it’s just turning golden. This step ensures you don’t end up with a soggy crust once the filling goes in. Let the crust cool slightly while you prep the rest of your ingredients.
Step 2: Sauté the Vegetables
While the crust bakes, heat the olive oil in a skillet over medium heat. Toss in the chopped onion and let it soften, about 3 to 4 minutes, until it’s translucent and fragrant. Add the minced garlic and cook for another 30 seconds—just enough to release its aroma. Next, stir in the chopped asparagus and sauté for 4 to 5 minutes, letting it become just tender but still vibrant. Remove the skillet from heat and let the mixture cool a bit so it doesn’t scramble your eggs later.
Step 3: Mix the Custard
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and a pinch of nutmeg if you’re using it. The blend of milk and cream gives the filling a perfect balance between light and rich. Stir in the shredded Swiss (or Gruyère) and grated Parmesan, making sure everything is evenly combined.
Step 4: Combine and Fill
Add the cooled asparagus, onion, and garlic mixture into the custard and cheese blend. Stir until all the veggies are coated and distributed throughout the filling. Pour this beautiful mixture into your pre-baked crust, spreading it out evenly.
Step 5: Bake
Place the pie on the center rack of your preheated oven and bake for 35 to 40 minutes. You’re looking for a top that’s golden brown and a center that’s set but still ever so slightly wobbly. Let the Asparagus Pie Recipe cool for about 10 minutes before slicing. This short rest helps the filling firm up, making it easier to serve those perfect wedges.
How to Serve Asparagus Pie Recipe
Garnishes
Give your Asparagus Pie Recipe a finishing touch with a sprinkle of fresh herbs like chives, dill, or parsley. A light dusting of extra Parmesan or a drizzle of good olive oil can also add a little extra flair and flavor right before serving.
Side Dishes
This pie is wonderfully versatile and pairs well with everything from a crisp green salad dressed in lemon vinaigrette to roasted potatoes or even a simple fruit salad. For brunch, serve it with fresh berries and a pot of hot coffee, and you’ll have a meal that feels both special and effortless.
Creative Ways to Present
For a charming, bakery-style touch, try baking your Asparagus Pie Recipe in individual ramekins or a muffin tin for mini pies. You can also cut the pie into small squares for bite-sized appetizers—perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
Leftover Asparagus Pie Recipe keeps beautifully in the refrigerator for up to three days. Simply wrap the pie tightly with plastic wrap or transfer slices to an airtight container to keep the flavors fresh.
Freezing
If you want to make this dish ahead, you can freeze the fully baked and cooled pie. Wrap the whole pie or individual slices in foil and then plastic wrap, and store in the freezer for up to two months. Thaw in the fridge overnight before reheating.
Reheating
For the best results, reheat slices in a 350°F oven for about 10 minutes, or until warmed through. The crust stays crisp this way, and the filling remains creamy. You can microwave in a pinch, but the oven is your best bet for that freshly baked texture.
FAQs
Can I use frozen asparagus instead of fresh?
Yes, you can use frozen asparagus in this Asparagus Pie Recipe. Just make sure to thaw and pat it dry thoroughly to avoid excess moisture in the pie filling.
What cheeses can I substitute for Swiss or Gruyère?
If you don’t have Swiss or Gruyère, try sharp white cheddar or fontina for a similar melt and a slightly different flavor twist. Avoid cheeses that are too soft or overly salty for the best results.
Is it possible to make this pie crustless?
Absolutely! For a lighter, gluten-free version, simply grease your pie dish well and pour the filling directly in. Bake as directed, keeping an eye on the center for doneness.
Can I add other vegetables or proteins?
Definitely. This Asparagus Pie Recipe is flexible—try adding sautéed mushrooms, spinach, or leeks, or even some cooked, crumbled bacon if you like a smoky touch.
Can I serve this pie cold?
Yes, it’s delicious at room temperature or straight from the fridge, making it perfect for picnics or grab-and-go lunches. The flavors meld beautifully as it sits, so don’t hesitate to enjoy leftovers chilled!
Final Thoughts
If you’re craving a dish that’s bright, comforting, and just a little bit elegant, this Asparagus Pie Recipe truly delivers. It’s easy to make, endlessly customizable, and sure to win over anyone who tries it. Give it a go, and let asparagus take center stage at your next meal!
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Asparagus Pie Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This delightful Asparagus Pie is a savory, spring-inspired quiche featuring fresh asparagus, creamy cheeses, and a flaky pie crust. Perfect for breakfast, brunch, or lunch, this vegetable-packed pie combines tender asparagus sautéed with onions and garlic, bound together with a rich custard of eggs, milk, and cream, then baked until golden. Its subtle nutmeg seasoning and blend of Swiss and Parmesan cheeses add depth to every bite.
Ingredients
Crust
- 1 refrigerated pie crust (or homemade)
Vegetables
- 1 lb fresh asparagus (trimmed and chopped)
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
Filling
- 1 tbsp olive oil
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 cup shredded Swiss cheese (or Gruyère)
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch of nutmeg (optional)
Instructions
- Preheat and prepare crust: Preheat the oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling and pre-bake for 8–10 minutes until lightly golden. Remove and let cool slightly.
- Sauté vegetables: In a skillet over medium heat, warm the olive oil. Sauté the chopped onion for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the chopped asparagus and cook for 4–5 minutes until just tender. Remove from heat and let cool slightly.
- Prepare custard filling: In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and nutmeg if using. Stir in the shredded Swiss cheese and grated Parmesan cheese followed by the cooked vegetable mixture until evenly combined.
- Assemble and bake: Pour the filling into the pre-baked pie crust, spreading evenly. Bake in the preheated oven for 35–40 minutes or until the center is set and the top is golden brown.
- Cool and serve: Allow the pie to cool for 10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- You can substitute spinach, leeks, or mushrooms for part or all of the asparagus if desired for flavor variation.
- This pie stores well in the refrigerator for up to 3 days and can be enjoyed cold or reheated.
- Great for breakfast, brunch, or a light lunch paired with a fresh salad.
- Nutmeg is optional but adds a subtle warmth and depth to the custard.
- Use a high-quality Swiss cheese like Gruyère for an enhanced nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 145mg
