Category: Main Course
Asparagus Pie - TastyPlanner.com
Chef: David Toews
Our low-fat Easter substitute, really easy to make! This recipe makes two pies, and as a dinner dish serves four people two large pieces each.
1 lb asparagus, chopped into 1 in pieces
1/2 tsp salt
1/4 tsp pepper
1 sm pack of goat's cheese
1 cup of sour cream
2 tbls milk
2 single pie crusts (pre-made)
Pre-heat oven to 350 C. Boil the asparagus. Divide the asparagus and the cheese between the two crusts, placing the filling inside the crusts.
Mix up the eggs with salt, pepper. Reserve one tbsp of the egg mixture and set aside. Mix the main egg mixture with the sour cream and milk. Pour the egg, sour cream and milk mixture over the asparagus and cheese in the crusts, dividing it equally between the two pies.
Brush the edges of the crusts with the one tbsp of egg mixure.
Bake for 45-50 min. Insert a toothpick, if it comes out clean, the eggs are solid, and the top is a gently browned, the pie is done. You could check it at 40 minutes if you wish to make sure the crusts aren’t browning too darkly.
Serve with a salad for a complete meal. Happy Easter!