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Of all the “Hallmark” holidays, I think Mother’s Day and Father’s Day are two of my favorites. With both coming up soon, I start to think more about my parents and how much I miss them. My mom passed away 23 years ago and my dad 25, which doesn’t seem possible. She would like that I still enjoy cooking and baking (and always did). I would invite her over to show what I can do now and how much I appreciate everything she did for me.
Each spring and summer we showcase our homegrown vegetables in a series of “Garden to Table” posts. After 3 seasons of growing, the asparagus is finally ready to harvest and I couldn’t be more thrilled! We planted asparagus in the summer of 2013 and all the garden experts say to let it grow and not pick any until the third season. This is the third season so we are going to sparingly harvest the asparagus then let it get stronger for next year. They say a good asparagus crop can produce for up to 20 years. Hopefully you’ll see more asparagus recipes soon! Did you know they can grow up to 6 inches in one day? It may be peaking out of the dirt in the morning and ready to pick for dinner that night. Very cool!
To make the Crustless Asparagus Cheese Pie, butter a glass pie plate and sprinkle it evenly with grated Parmesan. In a large bowl combine Gruyere cheese, chopped asparagus and diced scallions. Layer the asparagus mixture in the buttered pie plate.
Whisk together the eggs, milk, flour, baking powder, pepper, salt and Dijon mustard. Pour the egg mixture over the asparagus and cheese.
Make sure it spread out evenly then top with a few tops of asparagus stalks if desired. Bake for 30 minutes and that’s it! No crust to roll out which makes this easy as pie!
Before baking sprinkle the top with Sriracha dry seasoning. If you don’t have the Sriracha seasoning use Cayenne pepper or any of your favorite seasoning.
Served with fresh fruit, a glass or two of wine, and homemade Buttery Apricot Scones (recipe coming later this week) this brunch is perfect!
Have you seen this in the stores? I don’t often get excited about something trendy but this stuff is great! We like a little heat but this also adds a lot of wonderful flavor. It goes perfect with eggs and just about anything else you would use Sriracha or Cayenne Pepper sprinkled on top.
Don’t forget your PIN!
Crustless Asparagus Cheese Pie (a garden to table post)
Ingredients
- 1 tablespoon unsalted butter softened
- 2 tablespoons unsalted butter melted
- 3 tablespoons finely grated Parmesan cheese
- 8 ounces Gruyere cheese shredded
- 2 cups fresh chopped asparagus cut in ½ inch pieces
- 4 scallions minced
- ½ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fresh ground pepper
- ¼ teaspoon sea salt
- 1 cup half-and-half
- 4 large eggs lightly beaten
- 2 heaping teaspoons Dijon mustard
- ⅛ teaspoon Sriracha Season or ground Cayenne Pepper
- Minced chives for garnish
Instructions
- Place the oven rack to the lowest position and preheat oven to 350°F.
- Grease 9-inch glass pie plate with softened butter.
- Sprinkle the grated Parmesan evenly into the bottom and up the sides of the buttered pie plate. Set aside.
- In a large mixing bowl combine the grated Gruyere cheese, asparagus, and scallions.
- Sprinkle the asparagus mixture in the bottom of the prepared pie plate.
- In the now-empty bowl, whisk together the flour, baking powder, salt and pepper.
- Add the half-and-half, eggs, mustard and melted butter and whisk until combined.
- Slowly pour the egg mixture over the asparagus and cheese. Sprinkle the Sriracha seasoning on top.
- Bake until the pie is light golden brown and the filling is set, about 30 minutes.
- Allow the pie to rest for 15 minutes before serving. Cut into wedges and serve warm or at room temperature.
Recipe Notes
Nutrition
If you’re still looking for inspiration … check out these gorgeous recipes from some amazing bloggers. I’m a mom and these would make me very happy!
Cannoli Cream Puffs from Seasons & Suppers
Meringue Hearts with Whipped Cream and Raspberries from What A Girl Eats
Beautiful Breakfast Tart from The View from Great Island
Red Pepper and Baked Egg Galettes from The View from Great Island
Homemade Cranberry and Orange Yogurt Muffins from Christina’s Cucina
Zia Francesca’s Penne alla Vodka from Christina’s Cucina
Eggs Florentine from What A Girl Eats
Fresh Corn, Bell Pepper and Zucchini Crustless Quiche from The Cafe Sucre Farine
Morning Glory Muffins from The Cafe Sucre Farine
Are you hungry yet? Hope you have a wonderful week and don’t forget to stop by and check out the recipe for buttery apricot scones. Another wonderful treat indeed! Thanks so much for stopping by!
Tricia
Billie
Love this pie! Do you think the filling could be made ahead and poured into prepared quiche pan just before baking? We are taking to a friends house and would like to bake it there. If so, do you think the baking powder should be added just before adding to pan?
Billie
Love this recipe!! Have made it numerous times. Wondering if the quiche pan and filling could be prepped ahead of time and assembled later? Making this for a friend and would prefer to bake at her house rather than baking ahead of time and reheating. Would love your thoughts. (maybe would work if the baking powder is added right before pouring into pan?)
Tricia Buice
Thanks Billie! Great question. I think everything can be prepared ahead and mixed just before baking. As you stated, it might be best to add the baking powder just before baking. So anxious to hear how this turns out!
Jennie
I have made your asparagus quiche many times and it is a request from my older daughters when I say I am making quiche. It is delicious and comes out perfectly every time. In all of my recipes, I try to use the best available ingredients, especially specialty cheeses….it can make all the difference. I also depend on your expertise and you never let me down. You are so quick to respond when I need assistance and I sincerely thank you. Your beautiful site encourages me to try new recipes…learn new techniques, and to have confidence in my cooking.
Tricia Buice
Your comment makes me so happy Jennie! Thank you for your kind words. I made this cheese pie recently for overnight company. It’s one of my favorites and everyone loves it. It’s readers like you that keep me inspired! Happy baking 🙂
sandra
This was absolutely awful. WE had to throw it our and waste all that wonderful aparagus.
Tricia Buice
What a shame. I can’t image what happened for it to go so wrong. We LOVE this recipe as do the others that have made it. A few days after we received your comment, I made it again and served it to out of town company. It was delicious. The leftovers were even great rewarmed in the microwave. I hope you’ll try again one day.
Christine
Wonderfully light and fluffy pie – LOVED it! I made it with gluten free flour (no xanthan gum) and it turned out amazing. I had wondered about the asparagus not being soft enough but they were perfect, a little crunchy but not raw – just the way we like them. Thank you for this easy and tasty recipe!
Tricia Buice
Outstanding Christine! Thank you for trying it and letting us know how it turned out for you. Bravo 🙂
Judy Oneil
I would like to also add a GF flour but they all contain xanthan gum. Why did you choose one without it for this recipe?
Judy
Billie
Easy and very yummy!! Needed to use a larger baking dish as our 9” glass pie dish was too shallow.
Tricia Buice
Thanks for the feedback Billie! So glad you enjoyed this recipe.
Mary
This was so yummy! My grocery store didn’t have gruyere so I had to sub jarlsberg and it was still delicious. I had to cook it for 45 minutes, but I also live in a high altitude area, so that may have affected it. Thank you for sharing the recipe, we really enjoyed it!
Tricia Buice
Thanks for the feedback Mary! I love the Jarlsberg cheese in this quiche; bet it was delicious. Thank you for trying the recipe and for taking the time to let us know how it worked for you 🙂
Cindy
This was amazing! My guest loved it! I was making the Apricot Scones, which were also amazing, and I saw your note on this recipe. I had been looking for a Gruyere and egg dish. This was it!!! I may try to add some bacon next time. So delicious. Thank you!
Tricia Buice
Thank you Cindy! You made my day 🙂 I love this asparagus cheese pie and feel certain bacon would be a great addition – ham too! Thanks again for taking the time to post a comment and for trying our recipe.
Jill Roberts @ WellnessGeeky
Wow…crustless asparagus cheese pie is combination of taste, I like a balanced diet, a variety of protein and vitamin supplements so that they will have good health. I really like. I’m also gonna pin this post on my Pinterest board my followers will love it. Can i post it on my blog?
Kathy Walker
This would make a wonderful dish for Easter brunch! So excited to have found it.
Tricia Buice
Thank you Kathy – so glad you found it too 🙂 It is delicious. Happy Easter to you and your family.
Susan
I wish I had room from an asparagus patch! I have the space – just not enough sun. What a lovely asparagus tart, Tricia. I have seen that seasoning yet but yes, that is exciting! My goodness, your parents must have died young!
Tricia Buice
We are pretty thrilled about the asparagus Susan – love the sriracha seasoning. Thanks for stopping by and I hope you have a lovely mother’s day!
John@Kitchen Riffs
Missing loved ones is hard, isn’t it? My mom died a couple of years ago, but my dad is still going strong at 94 (!!) so I’m pretty lucky. Anyway, lovely quiche. I like this sort of dish better without the crust, so this is right up my alley. I need to plant asparagus — how nice you have your own!
Tricia Buice
Thats wonderful about your father John. I want to make that drink you posted today – I can’t stop thinking about it! Have a lovely weekend 🙂
ZazaCook
Your quiche is perfect! I love asparagus, yum yum yum 🙂
Tricia Buice
Thanks for stopping by! This was even terrific left over and reheated in the microwave. Very yummy!
handmade by amalia
This quiche would be wonderful for entertaining guest. The cream puffs would be wonderful for me 🙂
Amalia
xo
Tricia Buice
I like the look of those cream puffs too – just wow! Thanks Amalia
Mandy
Tricia, how very sad to be without your parents for so long. I still have mine and treasure them every day. This was a beautiful tribute to your folks.
Love your asparagus pie – I never knew they could grow so quickly!
Have a lovely day.
🙂 Mandy xo
Tricia Buice
Thanks Mandy – my parents missed so much – but we still love them and miss them!
tanna
I hated asparagus until I tasted some prepared straight from the garden (I was 19 years old). Amazing I can remember it so clearly… I was so surprised by how WONDERFUL it was! You will so enjoy this fresh supply of asparagus, Tricia. Thank you for this delicious recipe and for the links to the others, too.
blessings ~ tanna
ps I believe that your Mom knows. =)
Tricia Buice
Aww thanks Tanna – that is so cool you remember eating asparagus from the garden. I remember falling in love with it in my early 20’s. I had a friend that was expecting a baby and she craved asparagus and eggs. I became addicted to scrambled eggs with canned asparagus mixed in. Fresh is so much better! Have a lovely week and thanks so much for stopping by!
Chris @ The Café Sucré Farine
I love a crustless quiche, so much healthier and just as satisfying. This one sounds wonderful Tricia. How fun that you have your own asparagus patch, that would be awesome! Thanks for including our recipes too! Pinning!
Tricia Buice
Thank you for letting me share your gorgeous recipes Chris. Welcome back!
Dom
I do love a crustless quiche… I used to eat a lot of it when I was on my no carb diet and I may go back to them soon too. Yours looks stunning and of course anything with asparagus is absolutely beautiful and the taste of Spring!
Tricia Buice
I am very familiar with low-carb eating. Eggs and cheese – yum! Thanks Dom!
Larry
This dish looks fantastic Tricia (as do many of the other shots). I like the way you placed some spears in the design on top.
Tricia Buice
Thanks Larry – since you love eggs this one would make you very happy. It would also be lovely with ham instead of asparagus – just saying 🙂
Angie@Angie's Recipes
Homegrown asparagus!!! wow…I want to learn how to do that! The pie looks amazing, Tricia.
Tricia Buice
Thanks Angie – are so excited about the asparagus!
Monique
It’s a perfect MD brunch! That seasoning looks super interesting..thanks for all the links!
Tricia Buice
You are very welcome Monique! Have a wonderful week and thanks for stopping by.
sue|theviewfromgreatisland
This is a beautiful tribute to mom’s and dad’s everywhere…I lost my mom many years ago but I still have my dad, and I need to remember to be thankful for that every day! I love your farm to table posts, and I am so impressed with your asparagus crop 🙂
Tricia Buice
Thanks Sue and I am so sorry about your mom. We are loving the asparagus!
Monica
Happy upcoming Mother’s Day to you, Tricia! This is gorgeous and I love the presentation. I love how the parm goes down first and you can’t beat gruyere. When it comes to savory pie, I’m good foregoing the crust. I’ll save room for dessert! : ) And congrats on your homegrown asparagus. I had only recently learned that it takes a few seasons before you can harvest. What a rewarding experience it must be. For someone who can’t even keep herbs alive for more than a few weeks, I tip my hat off to you.
Tricia Buice
Thanks Monica – you know I love to make a crust but this recipe just doesn’t need it. So tasty even warmed up as left overs! Hope you have a wonderful Mother’s Day too!
Abbe @ This is How I Cook
What a beautiful asparagus pie. I used to love Mother’s Day when the kids were home, but now it only makes me miss them more. I am lucky that we have both sets of parents still alive though they aren’t here, which makes it tough to celebrate anything! Growing up my family wasn’t big on celebrations so with my family we celebrate just about anything! Have a great Mother’s Day, Tricia!
Tricia Buice
Boy Abbe I understand. We all seem to be spread out so much more now than in past generations. Gone are the days of visiting grandma on Sunday and eating whatever wonderful treats she baked up knowing we would come by. It’s sad we all have to move away to work, etc. Hope you do celebrate Mother’s Day – because you deserve it!
Bianca @ Confessions of a Chocoholic
This looks delicious! I’ve never even heard of sriracha dry seasoning but I do love regular sriracha so I’ll be on the lookout for this!
Tricia Buice
Sriracha seasoning is new to me too – but we are loving it!
Jennifer @ Seasons and Suppers
Your quiche sounds absolutely delicious and perfect for a Mother’s Day brunch! Thanks so much for featuring my cream puffs in your round-up, too 🙂
Tricia Buice
Thank you Jennifer – those cream puffs are calling my name!