Gluten-Free Asparagus Pie
Elevate your brunch game with this irresistible Gluten-Free Asparagus Pie—an easy, wholesome recipe packed with vibrant flavors and textures. This savory pie features a crisp, gluten-free crust filled with tender, sautéed asparagus, caramelized onions, and fragrant garlic, all enveloped in a creamy egg custard spiked with tangy feta and nutty Parmesan cheese. Perfectly seasoned with a touch of salt and pepper, this dish is a delightful combination of freshness and indulgence. Ready in just an hour, it’s the ultimate crowd-pleasing, gluten-free entrée for spring gatherings, casual dinners, or meal prepping. Serve it warm with a simple salad for a perfectly balanced and delicious meal! Keywords: gluten-free asparagus pie, savory pie, gluten-free brunch recipe, asparagus egg pie, quick asparagus pie recipe.
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Recipe Information
Ingredients
- 1 9-inch gluten-free pie crust
- 1 pound asparagus
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 3 large eggs
- 1 cup milk
- 1 cup feta cheese
- 0.5 cup parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Roll out the gluten-free pie crust and fit it into a 9-inch pie pan. Trim excess and crimp the edges as desired.
Pierce the bottom of the pie crust with a fork to prevent bubbling when baking.
Wash the asparagus thoroughly and chop into 1-inch pieces, discarding the tough ends.
Heat the olive oil in a skillet over medium heat.
Dice the onion and add it to the skillet. Sauté until translucent, about 5 minutes.
Mince the garlic and add it to the skillet, cooking for an additional 1 minute until fragrant.
Add the chopped asparagus to the skillet. Sauté for 5-7 minutes until tender-crisp. Set aside.
In a large bowl, whisk together the eggs and milk until well combined.
Stir in the feta cheese, parmesan cheese, salt, and black pepper.
Transfer the sautéed vegetables into the pie crust, spreading them evenly.
Pour the egg and cheese mixture over the vegetables, distributing it evenly.
Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the filling is set and lightly golden on top.
Allow the pie to cool for a few minutes before slicing.
Serve warm and enjoy your gluten-free asparagus pie!
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 28.7 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1736 mg | 134% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
