Farmhouse Asparagus Pie

Asparagus spears arranged in a spoke pattern on the bottom of a pie shell, topped with chopped chicken, crumbled bacon, and Swiss cheese, then filled with a cream-egg custard. This is a farmhouse-style dinner pie that makes a full meal out of spring produce and pantry staples.

The custard is simple: eggs, half-and-half, flour, and salt beaten together and poured over the filling. The flour gives the custard just enough body to set firmly and slice cleanly without making it heavy. Parmesan and paprika on top brown into a savory, golden crust during baking.

Layering matters here. Asparagus on the bottom stays protected by the pie shell and keeps its color. Chicken and bacon in the middle add substance. Swiss cheese melts through the layers, and the custard ties everything together.

Let it rest the full 10 minutes before cutting. The custard continues to firm up out of the oven.

Chef Tips

• Cook the asparagus until just barely tender before assembling. It bakes for another 45-50 minutes inside the pie.
• Use leftover rotisserie chicken for the quickest assembly. Shred or chop it into bite-sized pieces.
• Crumble the bacon into large pieces rather than fine bits. You want to taste it in every slice.
• Use an unbaked pie shell and don’t blind bake it. The custard fills it raw and they set together in the oven.

Variations

• Ham and asparagus: Replace chicken and bacon with diced ham for a simpler, two-protein version.
• Crab asparagus pie: Use lump crabmeat instead of chicken for a more elegant, seafood-focused pie.