Another asparagus recipe to follow the Asparagus Soup, this time a main course. If you like, you can call it a quiche.
Fresh Asparagus Pie
1 single pie crust
1/2 bunch fresh asparagus
1 onion, sliced into strips
2 cloves sliced garlic
1/3 cup chopped roasted red bell pepper
3 eggs, slightly beaten
1 1/2 cups milk
1/2 tsp. salt
1/2 tsp. pepper
8 oz. fresh mozzarella cheese, sliced, or substitute any semi-soft cheese
1/2 tsp. smoked paprika (or regular if you don’t have smoked)
Wash asparagus. Slice the tips off whole, about 3-4 inches worth. Chop the remaining stalks into small dice. Set aside.
Heat a saute pan or skillet and add enough oil to coat the bottom of the pan, generously. Add onion and garlic and cook, stirring often, until they are nicely browned.
In a medium mixing bowl, combine the eggs, milk, and salt and pepper.
Into a prepared pie crust (I use half this recipe), spread the diced asparagus stalks (reserve the tips). Cover with the sauteed onion and garlic. Pour the egg/milk mixture over everything. Arrange the sliced cheese evenly over the top.
Fan out the asparagus tips over the top of the cheese and sprinkle with the chopped roasted pepper. Sprinkle the paprika over all.
Bake in a 350 degree F. oven for approximately 35-45 minutes (depending on your oven) until the crust is golden brown and the top of the pie is beginning to brown.