Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

I found this wonderful recipe in one of the calendars put out every year by the Ontario Milk Marketing Board. It's a great way to use up cooked asparagus if you have any left from Sunday dinner.

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Brush the partially baked pie shell with mustard.
  3. Reserve.
  4. Melt butter.
  5. Cook onion until tender but do not brown.
  6. Combine onion with dill, asparagus and cheese.
  7. Spoon evenly into the pie shell.
  8. Beat eggs.
  9. Add milk, salt, pepper, nutmeg and cayenne.
  10. Pour the mixture over the asparagus and cheese.
  11. Bake 35 to 45 minutes or until just set.
  12. Cool 10 minutes before serving.
Most Helpful

We used about 1/4 cup of cheese. Like the flavors. The amount of asparagus made it tough for my kids (1 and 3) so I would make this again but chop the asparagus up a little smaller for them to be able to eat it as part of the "egg pie" and not have to pull it out to eat separately.

Diana J. May 04, 2016

I give this a negative rating. A full pound of asparagus is way too much. Also, too, too salty. Between the cheese and the added tsp of salt, my tongue felt burnt. Sorry, cut back on the cheddar, and half of the asparagus, and delete the salt. It might be okay.

JANE S. April 28, 2016

Tasty. I was concerned about the spice combination but the results were yummy.

heavenslice May 26, 2014