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.
- 1 partially baked pie shell (10 or 11 inch)
- 1 tablespoon Dijon mustard
- 2 tablespoons butter
- 1 onion, finely chopped
- 1⁄4 cup finely chopped fresh dill (or 1 tsp. dried)
- 1 lb cooked asparagus, coarsely chopped
- 1 1⁄2 cups grated old cheddar cheese
- 4 eggs
- 1 cup milk
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- Preheat oven to 375 degrees F.
- Brush the partially baked pie shell with mustard.
- Melt butter.
- Cook onion until tender but do not brown.
- Combine onion with dill, asparagus and cheese.
- Spoon evenly into the pie shell.
- Beat eggs.
- Add milk, salt, pepper, nutmeg and cayenne.
- Pour the mixture over the asparagus and cheese.
- Bake 35 to 45 minutes or until just set.
- Cool 10 minutes before serving.
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.
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.
Tasty. I was concerned about the spice combination but the results were yummy.