Asparagus Artichoke and Mushroom Pie
Meatless Monday’s recipe doubles as a celebration of International Pi Day. This pie is made with fresh, baby spring asparagus, Portobello mushrooms, artichoke hearts, goat cheese and an herb custard, baked in a buttery, flaky herb pastry.
The value of Pi is said to be unknowable, but the nutritional value of this pie is what makes it perfect for a Meatless Monday meal (or any day). Chock full of baby asparagus, mushrooms and artichoke hearts, it also has protein from 4 eggs and goat cheese.
The pastry crust contains some marjoram (an herb in the oregano family) which adds a depth of flavor to the flaky, buttery crust. Of course, you could eliminate the herb crust and use an already prepared crust for convenience, if you choose.
Once the crust is placed in a pie or tart pan, the vegetables are layered in. Then, an egg mixture containing salt, pepper, marjoram and dry mustard is poured over the vegetables; this provides just enough custard to hold the vegetables together in the pie, while not overwhelming them (like a Quiche).
After being topped with some crumbled goat cheese, the pie is baked for 45 minutes.
This is such a delicious combination; I hope you’ll try it!
P~
- FOR THE CRUST:
- 1¼ cup all-purpose flour
- pinch of kosher salt
- 1 tablespoon dry buttermilk powder (optional)
- 1 teaspoon dry marjoram leaves
- 8 tablespoons very cold salted butter, cut into 1" pieces
- 3-4 tablespoons ice water
- FOR THE PIE:
- 2 cups (about 8 ounces by weight) asparagus spears, cut into 1" pieces (keeping the spear tips separate)
- 4 ounces portobello mushrooms, sliced
- 3 artichoke hearts, quartered
- 4 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon dry mustard
- ¼ teaspoon dry marjoram leaves
- ¼ teaspoon ground black pepper
- 2 ounces goat cheese crumbled
- FOR THE CRUST:
- Place the flour, salt, marjoram and butter pieces into the bowl of a food processor.
- Pulse until the mixture forms a coarse meal.
- Gradually add the water, pulsing just until the dough comes together.
- Remove the dough from the food processor, form into a disc, wrap with plastic wrap and refrigerate for 20 minutes.
- Once the dough has chilled, remove from the refrigerator.
- On a lightly floured surface, roll the dough out into about a 12" round.
- Place the crust into a 9" tart or pie pan and cut the edges to smooth.
- FOR THE PIE:
- Preheat the oven to 375°F.
- Place the asparagus pieces into the pie crust (keeping the tips reserved), add the mushrooms and the artichoke hearts (you can dump them in or arrange them, as you wish).
- Add the asparagus tip on top of the mushrooms and artichokes.
- In a bowl, add the eggs, salt, dry mustard, and pepper and whisk to beat.
- Pour the egg mixture over the vegetables in the crust.
- Add the crumbled goat cheese to the top.
- Place the tart/pie pan into the preheated oven and bake for 45 minutes.
- Remove from the oven and allow to cool for about 5 minutes before cutting.
