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.
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
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
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
Great Gus! Loved the pie.