Pie with Asparagus and Mushrooms Recipe

Ingredients:

• 1 pie crust
• 8 asparagus stalks
• 100g mushrooms
• 1 onion, diced
• 2 garlic cloves, minced
• 50g Emmental cheese, grated
• 3 eggs
• 200ml milk
• 200ml heavy cream
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 180°C.
2. Roll out the pie crust and place it in a pie dish. Prick the bottom with a fork and refrigerate.
3. Wash the asparagus and trim off the tough ends. Cut into 2-3 cm pieces.
4. Clean and slice the mushrooms.
5. In a pan, heat the butter over medium heat and sauté the onions and garlic until translucent.
6. Add the asparagus and mushrooms and cook until they start to soften.
7. Season with salt and pepper to taste.
8. Spread the vegetables evenly in the pie crust and top with grated Emmental cheese.
9. In a mixing bowl, whisk together the eggs, milk, and heavy cream until well combined.
10. Pour the mixture over the vegetables and cheese in the pie crust.
11. Bake in the preheated oven for 35-40 minutes or until the filling is set and the crust is golden brown.
12. Let the pie cool for a few minutes before slicing and serving.

Serving suggestions:

This Pie with Asparagus and Mushrooms from Philippe Conticini makes a great main dish for lunch or dinner. It pairs well with a side salad or roasted vegetables. Enjoy warm or at room temperature.

Verdict:

This savory pie is packed with flavor and texture. The asparagus and mushrooms add a subtle earthiness, while the Emmental cheese adds richness and depth. The custardy filling is perfectly balanced and sets beautifully in the oven. This dish is great for vegetarians and meat-eaters alike and is sure to impress your guests. Give this recipe a try!