If you’re looking for a dish that truly celebrates spring’s finest flavors, Asparagus Pie is a showstopper that delivers in every slice. Creamy, cheesy, and packed with notes of nutty Gruyère and fresh roasted asparagus, this pie boasts a golden crust and a custardy filling that’s worthy of any brunch, lunch, or dinner table. Effortlessly elegant yet incredibly easy to make, Asparagus Pie transforms humble ingredients into a beautiful centerpiece, and it’s equally delicious fresh out of the oven or served at room temperature.
Ingredients You’ll Need
The ingredients for Asparagus Pie are refreshingly simple, but each serves a special role in creating its signature flavor, texture, and color. Gather these essentials, and soon the aroma of baking pie will fill your kitchen.
- Pie crust: Go for a quality store-bought crust for convenience or homemade for extra flakiness; either way, it forms the foundation of the pie.
- Fresh asparagus: The star of the dish—choose bright, firm spears for the best texture and vibrant green color.
- Olive oil: Tossed with the asparagus before roasting, it brings out natural flavor and helps them caramelize ever so slightly.
- Gruyère or Swiss cheese: Adds creamy richness and a subtle nutty note that pairs beautifully with asparagus.
- Eggs: The backbone of the custard—these bind everything together for a silky, sliceable filling.
- Heavy cream: For a luscious, tender custard that makes each bite luxurious, don’t skimp on this!
- Salt and black pepper: Just enough seasoning to enhance the flavors without overpowering the fresh asparagus.
- Ground nutmeg: A touch brings gentle warmth and complexity to the mix.
- Parmesan cheese: Sprinkled on top for a golden, savory crust that finishes the pie so perfectly.
How to Make Asparagus Pie
Step 1: Prepare and Blind Bake the Pie Crust
Start by preheating your oven to 375°F (190°C). Roll out your prepared pie crust and gently fit it into a 9-inch pie plate, trimming any excess around the edges. Use a fork to prick the bottom and sides—this helps prevent unwanted puffing. Bake the crust for about 8 to 10 minutes, just until it’s set and barely golden. Remove from the oven and let it cool slightly while you prep the filling. This step gives you a sturdy base for your Asparagus Pie that won’t get soggy.
Step 2: Roast the Asparagus
As the crust bakes, toss your trimmed and chopped asparagus pieces with olive oil on a baking sheet. Slide them into the hot oven for 8 to 10 minutes until they’re bright green and just tender, with a hint of crispness left. Roasting brings out the sweetness of asparagus and ensures every spear is perfectly cooked in the finished pie.
Step 3: Whisk the Custard
Grab a large mixing bowl and whisk together the eggs, heavy cream, salt, black pepper, and ground nutmeg until the mixture is silky smooth. This custard will envelop the asparagus and cheese, baking into a creamy, luxurious filling that’s the heart and soul of the Asparagus Pie.
Step 4: Assemble the Pie
Layer the roasted asparagus and shredded Gruyère (or Swiss) cheese evenly over the pre-baked crust. Pour the eggy custard mixture slowly over the top, letting it seep through the asparagus. Finally, sprinkle Parmesan cheese generously for that crave-worthy, golden top.
Step 5: Bake to Perfection
Place the assembled pie back in the oven and bake for 30 to 35 minutes, or until the center is just set and the top is beautifully golden. Let it rest for 5 to 10 minutes before slicing; this allows the custard to firm up for picture-perfect slices. Now, all that’s left to do is serve up your gorgeous Asparagus Pie!
How to Serve Asparagus Pie
Garnishes
Fresh herbs like chopped chives, parsley, or dill truly bring out the springtime flavor of Asparagus Pie. A light drizzle of extra-virgin olive oil or a few shavings of Parmesan before serving add that extra-special touch.
Side Dishes
This pie is versatile and pairs well with simple green salads tossed in a lemony vinaigrette, roasted potatoes, or a platter of fresh fruit. For brunch, serve with smoked salmon or a crisp sparkling wine—the pie’s creamy texture complements a wide range of sides.
Creative Ways to Present
Slice your Asparagus Pie into classic wedges, or cut into bite-sized squares for an appetizer platter. For individual servings, try baking the filling in mini tart shells or ramekins. You can even embellish the top with extra roasted asparagus spears arranged in a decorative pattern before baking!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Asparagus Pie tightly with foil or plastic wrap and refrigerate for up to 3 days. The flavors often deepen overnight, making for an even tastier slice the next day.
Freezing
You can freeze the whole pie or individual slices. Wrap it securely in plastic wrap, then foil, and store for up to 2 months. For best results, thaw overnight in the refrigerator before reheating to preserve the texture of the custard and crust.
Reheating
To reheat, place slices in a 350°F (175°C) oven for about 10 to 15 minutes until warmed through. Avoid the microwave if you can—it may cause the crust to soften and the filling to become rubbery. A brief stint in the oven keeps everything flaky and creamy, just like fresh-baked.
FAQs
Can I use frozen asparagus if fresh isn’t available?
Absolutely! Just thaw and pat dry the asparagus before roasting to reduce excess moisture. The flavor might be a touch milder, but your Asparagus Pie will still be wonderfully delicious.
What cheeses can I substitute for Gruyère or Swiss?
Try sharp white cheddar, Fontina, or even a blend of mozzarella and a bit of blue cheese for a twist. Each brings its own personality, so have fun with what you love!
Can I make Asparagus Pie crustless?
Yes—you can turn this into an asparagus frittata by omitting the crust and baking the filling in a well-greased pie dish or skillet. It will have a lighter feel but every bit as much flavor.
How do I know when the pie is fully set?
The edges should be puffed and golden, and a knife inserted near the center will come out mostly clean. The pie will continue to set as it cools, so avoid overbaking for the creamiest texture.
What proteins can I add for variation?
Diced cooked ham, crumbled bacon, or sautéed mushrooms are all fantastic additions. Just scatter them in with the asparagus and cheese before pouring on the custard to create your own signature version of Asparagus Pie!
Final Thoughts
If you’re yearning for something equal parts comforting and elegant, give this Asparagus Pie a spot at your table. Each bite is a burst of spring, and it’s bound to become a repeat request with friends and family alike. I can’t wait for you to taste just how special and satisfying this pie can be!
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Asparagus Pie Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Asparagus Pie is a delightful dish that combines fresh asparagus with a creamy, cheesy filling in a flaky pie crust. Perfect for brunch, lunch, or a light dinner.
Ingredients
- 1 prepared pie crust (homemade or store-bought)
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 tbsp olive oil
- 1 cup shredded Gruyère or Swiss cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/4 cup grated Parmesan cheese
Pie Crust:
Filling:
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare crust: Roll out the pie crust and fit it into a 9-inch pie plate. Bake for 8–10 minutes.
- Roast asparagus: Toss asparagus with olive oil, roast until tender-crisp.
- Prepare filling: Whisk eggs, cream, salt, pepper, and nutmeg. Layer asparagus and Gruyère in crust. Pour egg mixture, sprinkle with Parmesan.
- Bake: Bake for 30–35 minutes until set and golden brown. Let cool before slicing.
Notes
- This pie is similar to a quiche and can be customized with bacon, ham, or mushrooms.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 185 mg
