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Asparagus and Gruyere Pie

 
Asparagus and Gruyere Pie
64

Cheesy and delicious. The whole wheat crust is so flakey and tasty, the filling is made with sauteed onions, asparagus and gruyere cheese, packed with yumminess. It's great for an appetizer, or a vegetarian main course.

Yield

12

servings

Prep

20

min

Cook

1

hrs

Ready

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

Crust:
1 cup whole-wheat flour
1 tablespoon butter, unsalted
cold and cut into small pieces
½ teaspoon salt
4 tablespoons olive oil
1 large eggs
1 tablespoon water
iced, or as needed
Filling:
1 ½ tablespoons olive oil
1 each yellow onion
peeled and chopped
2 cloves garlic
freshly peeled and minced
1 cup mushrooms
sliced
1 bunch asparagus
trimmed, halved
*
2 large eggs
lightly whisked
½ cup milk, low-fat
½ cup gruyere cheese
shredded
1 x red hot pepper sauce
*

Directions

Preheat the oven to 400℉ (200℃). Butter a 9-inch pie plate, and set aside.

To make the curst:

Rub the flour and butter with your finger tips in a large mixing bowl until it becomes crumbly.

Add the olive oil, salt, egg and water, mix until well combined, the dough comes together and forms into a ball.

Or you make the crust in a food processor.

Roll out the dough on a well floured working surface or cutting board to a 13-inch round.

Line the dough into the prepared pie plate the and trim any excess.

Cover the pie shell with the foil and fill with pastry weights or dried beans.

Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Reduce oven to 325℉ (160℃).

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat until hot.

Add the onions, stirring often, and cook for about 8 minutes or until deeply browned.

Add the garlic and the mushrooms, stirring once a while, and cook until most of the moisture has evaporated and the mushrooms are browned, about 5 minutes.

Stir in the asparagus, and cook for another 2 to 3 minutes until the color becomes brightly green.

Season with salt and black pepper to taste. Remove from the heat

Arrange the asparagus and mushroom mixture evenly in the base of the baked pie shell.

Whisk the egg, milk, cheese and hot sauce if using together in a medium bowl and pour over the asparagus mixture.

Bake in the preheated oven for about 40 minutes or until just set.

Remove from the oven and let cool for a few minutes.

Cut into wedges Serve warm or at room temperature with extra hot sauce if needed.

 

* not incl. in nutrient facts

Reviews

over 4 years

Wow, we were quite impressed by this asparagus and gruyere pie. The filling was packed with deliciousness, the sauteed asparagus and browned mushrooms with a cheesy custard base, and a flakey-tasty homemade whole wheat crust.

We served it with some hot sauce, so good, absolutely loved the every single thing in this dish :)

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 14263% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 137mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 2%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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