"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Springtime Asparagus Pie Recipe

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This recipe for Springtime Asparagus Pie, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Wolfe (Olive's Lineage)
Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:

2 c. fresh asparagus, cut into 1/4 inch pieces
1 medium onion, thinly sliced
8 mushrooms, sliced
2 T. butter or margarine
4 eggs
1 c. half and half
1 c. milk
1/2 tsp. salt
1/8 tsp. each pepper and nutmeg
1 c. grated Jack cheese
1 c. grated Parmesan cheese

Crust:

1 c. all-purpose flour
1/4 c. cold butter, cut into pieces
1/8 tsp. salt
1 whole egg
1 tsp. lemon juice

Directions:
Directions:
Crust:
Combine flour, butter and salt in a food processor. Blend until mixture resembles coarse crumbs. Add egg and lemon juice. Blend until dough just holds together. Roll into a ball. Chill for 30 minutes. On floured board, roll out dough to fit a 9 inch pie plate. Flute edges or press rim with a fork. Prick crust. Bake at 400F for 12 to 15 minutes.

Filling:
Saute asparagus, onion and mushrooms in butter over moderate heat for 5 minutes. In a bowl, beat eggs, half and half, milk, salt, pepper and nutmeg thoroughly. Place sautéed vegetables in pre-baked crust. Sprinkle with Jack cheese. Pour in egg mixture. Sprinkle with grated Parmesan cheese. Bake at 350F for 45 to 50 minutes or until firm in center.

Number Of Servings:
Number Of Servings:
8

 

 

 

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