Asparagus Pie

    1 hour 15 minutes

    Nice and easy year-round lunch or dinner that I've been making for ages. This looks best if the asparagus can fit its full length in the baking dish.

    2 people made this

    Serves: 4 

    • 1 sheet of shortcrust pastry, frozen (thawed), or homemade
    • bunch asparagus
    • 4 eggs
    • 250ml (1 cup) milk
    • handful of basil leaves, chopped
    • 1 teaspoon chopped fresh oregano, or to taste
    • 2 cloves garlic, diced
    • salt and pepper, to taste
    • 100g grated cheese

    Preparation:30min  ›  Cook:35min  ›  Extra time:10min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Roll out the pastry (if needed) to fit a 20/23cm pie or ceramic baking dish and blind bake in the oven for 10 minutes. Leave the oven on after you take the pastry out.
    2. Break off the hard, woody ends of the asparagus and if some of them are too thick, slice them in half lengthways. Parboil or lightly steam them for just a minute or two then drain.
    3. Mix together the eggs and milk. Mix in the basil, oregano and garlic then season with salt and pepper. Fold in half the grated cheese last.
    4. Pour the egg mixture into the pastry base then lay the asparagus across it all until you have one layer and can't fit any more in comfortably.
    5. Sprinkle the remaining grated cheese over the top and carefully place the dish in the oven. Cook for about 30 minutes until the filling has set.
    6. Let it sit for a few minutes before you start slicing.

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