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4.43 from 7 votes

Crustless Asparagus Cheese Pie (a garden to table post)

A wonderfully easy, and cheesy pie made with eggs, asparagus, and onions. A great brunch recipe served warm or at room temperature.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Brunch
Servings: 8 servings
Author: Tricia


  • 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