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.
finely grated Parmesan cheese
fresh chopped asparagus,
cut in 1/2 inch pieces
fresh ground pepper
heaping teaspoons Dijon mustard
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