This post may contain affiliate links. Please read my disclosure policy.
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
Jan
I took it to a brunch with friends and it was such a hit, one made it for her family the next day!
Tricia Buice
Thank you Jan! I truly appreciate you giving it a try and for sharing the recipe 🙂
Kate
Absolutely delicious and definitely recommend.
Tricia Buice
Thanks Kate. I love this crustless pie too and so happy you did as well.
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.