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
Scale
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
