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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!
- 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 1/2 inch pieces
- 4 scallions, minced
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon sea salt
- 1 cup half-and-half
- 4 large eggs, lightly beaten
- 2 heaping teaspoons Dijon mustard
- 1/8 teaspoon Sriracha Season or ground Cayenne Pepper
- Minced chives for garnish
- Place the oven rack to the lowest position and preheat oven to 350 degrees.
- 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 adapted from The Best of American's Test Kitchen 2014
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!
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!