Ingredients with Measurements:
- 1 pre-made pie crust
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 2 leeks, white and light green parts only, sliced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 3 eggs, beaten
Special equipment needed:
- 9-inch pie dish
- Large pot
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in the pie dish. Trim the edges and set aside.
3. Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes, until bright green and slightly tender. Drain and set aside.
4. In a large skillet, melt the butter over medium heat. Add the leeks and sauté for 5-7 minutes, until softened.
5. Sprinkle the flour over the leeks and stir to combine. Cook for 1-2 minutes, stirring constantly.
6. Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes, until the mixture has thickened.
7. Stir in the salt, black pepper, and Parmesan cheese. Remove from heat.
8. In a separate bowl, beat the eggs. Gradually whisk in the hot cream mixture, stirring constantly.
9. Arrange the blanched asparagus in the pie crust. Pour the cream mixture over the asparagus.
10. Bake for 35-40 minutes, until the filling is set and the crust is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 374
Fat: 28g
Carbohydrates: 18g
Protein: 12g
Sodium: 672mg
Sugar: 4g
Substitutions for ingredients:
- Instead of asparagus, you can use broccoli or green beans.
- Instead of leeks, you can use onions or shallots.
- Instead of Parmesan cheese, you can use cheddar or Gruyere.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use a gluten-free pie crust for a gluten-free version.
- Add chopped herbs like thyme or parsley for extra flavor.
Tips and tricks:
- Make sure to trim the tough ends of the asparagus before blanching.
- Be careful not to overcook the asparagus, as it will continue to cook in the oven.
- Use a fork to prick the bottom of the pie crust before baking to prevent it from puffing up.
- Let the pie cool for at least 10 minutes before slicing and serving.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until heated through.
Presentation ideas:
Serve the pie on a platter with a side salad or roasted vegetables.
Garnishes:
Top the pie with additional grated Parmesan cheese or chopped fresh herbs.
Pairings:
Pair the pie with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the pie with a side salad or roasted vegetables like carrots or Brussels sprouts.
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the asparagus and leeks thoroughly before using them in the recipe.
Food history:
Asparagus has been cultivated for thousands of years and was prized by the ancient Greeks and Romans for its medicinal properties.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the pie warm or at room temperature.
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