Carpie Diem

My seven year old would prefer that I name this “spare-me-the-gus” pie.  Despite the fact that he used to like asparagus, he now has decided it is an evil food and will not go near it.  Fortunately, the rest of the family loved the pie.  I like this recipe because of its different crust.  Using shredded potatoes instead of a flour crust was a nice change from my typical quiches and makes it perfect for a breakfast, lunch or dinner entree.  

Asparagus Pie

Ingredients for Crust:

3 medium sized potatoes, peeled and shredded     

1 onion shredded

1/4 cup sharp shredded cheddar cheese

1/2 tsp. salt

1 egg white

For filling:

8 large eggs

1 cup heavy cream

1 tsp salt

1/2 cup swiss cheese

1/2 cup sharp cheddar cheese

1 bunch asparagus spears (approx. 15) cut into 2 inch pieces

Directions

For the crust, mix all ingredients and press down in 9 inch pie plate

Bake at 375 for 30 minutes or until slightly brown on top and on edges

When done baking, remove from oven and allow to cool before pouring in filling

While crust is baking, beat eggs and cream in a bowl

Stir in salt and pepper

Add cut up asparagus and cheese and mix

Pour mixture on top of crust and add asparagus for decoration any way you like.

Bake at 350 for 45-50 minutes

Serves 8