I grew up with both my mom and grandma making asparagus and eggs. It’s a simple skillet pie where they just mix eggs and cooked asparagus, then throw it in the oven. I do enjoy the simplicity of their recipe, but I knew this could be so much more regal.

This asparagus pie uses the foundation of a pie crust to reinforce a custardy cheesy filling. My favorite part is decorating this recipe. Usually in cooking or baking, it takes a lot of work to get to the fun decorative part but not in this one. After an hour in the oven this pie comes out crisp with a decadent and rich filling. A true showstopper in the springtime making it an excellent addition to brunch or afternoon lunch.

It’s all about the asparagus in this recipe. I happen to love a well-balanced stalk of asparagus for this pie since you’re showcasing the asparagus. Firmly in-tact fronds and meaty stalks. I don’t tend to gravitate toward the thin stalks of asparagus because they cook much too quick.

The cheese filling comes together very easily and just making sure to hit the correct portions of each is the only important measure. Don’t have cheddar? Use provolone. Don’t have ricotta? Use cream cheese or even yogurt. The eggs do all of the heavy lifting (pun intended) in this asparagus quiche and are the only crucial part of the filling. It’s your pie, your ingredients.

This is one of those pie your make an extra one for, especially if you have a big family. Slice both pies up and watch it disappear in your fridge over the next few days. The ultimate grab and go snack that will make you feel satiated without weighing you down the rest of the day. Can’t wait for you to try this.