This savory asparagus pie is a delightful way to enjoy the fresh, vibrant flavors of asparagus. With a flaky pastry crust and a creamy filling, this dish makes for a perfect brunch or light dinner option. The asparagus is cooked until tender and combined with eggs, cheese, and seasonings to create a delicious and satisfying pie. Serve it warm or at room temperature for a crowd-pleasing meal that everyone will love.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1 pound asparagus, trimmed
- 4 eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Directions
- In a large mixing bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add the ice water to the flour mixture, mixing until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish, pressing it against the bottom and sides. Trim any excess dough.
- In a pot of boiling salted water, blanch the asparagus for 2-3 minutes until slightly tender. Drain and rinse with cold water to stop the cooking process. Cut the asparagus into 1-inch pieces.
- In a large bowl, whisk together the eggs, milk, shredded cheddar cheese, garlic powder, dried thyme, salt, and pepper.
- Arrange the blanched asparagus pieces on the bottom of the pie crust. Pour the egg mixture over the asparagus, ensuring it is evenly distributed.
- Bake the asparagus pie in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool for a few minutes before slicing and serving. Serve warm or at room temperature.
