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Gluten Free Asparagus Pie
servings
6 people
time
1 hr 30 min - 1 hr 35 min
The best gluten free lunch for hot summer and spring days!
The best gluten free lunch for hot summer and spring days!
This gluten free asparagus pie recipe is perfect for hot spring and summer days. Enjoy it for lunch during a picnic at the park, or on the go on your lunch break, this recipe is perfect for all occasions. The freshness of the asparagus and the spinach and the richness of the cheese makes the perfect filling for a deliciously crunchy gluten free base. Enjoy this with some fresh salad on the side and a cold glass of your favourite summer drink.
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Preparation
in 1 hour
Cooking
in 30-35 minutes
Temperature
180 °C
- Work the butter with flour, salt and baking powder until mixture is crumbly.
- Add the water, mix until smooth.
- Wrap dough and refridgerate for 45 minutes.
- Roll the dough into a circle until large enough to line 21cm tart tin or two smaller ones.
- Pre-bake crust for 7 minutes.
- Trim the asparagus if needed, cut in 2–3 cm bites.
- Spread the asparagus over the dough.
- Mix eggs, cream and grated cheese.
- Season with salt and black pepper.
- Pour mixture over top.
- Bake for 30–35 minutes.
Ingredients
For the base:
120
g
1/2
tsp
salt
1/2
tsp
baking powder
100
g
butter
2
tbsp
cold water
For the filling:
300
g
asparagus
200
ml
cream
70
g
pecorino cheese
2
eggs
1
tsp
mustard
1/2
tsp
salt
1
pinch/es of
black pepper
For serving:
spinach leaves
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Products
in this recipe
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