Recipe Summary

25 mins
35 mins
10 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Roll pastry to a 13-inch circle; ease into a 9-inch deep-dish pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Flute edge. (Or fit pastry into a 9-inch pie plate and flute edge high.) Line the pastry in pie plate with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil; bake for 4 to 5 minutes or until the pastry is set and dry.

  • Meanwhile, in a saucepan, cook asparagus in a small amount of boiling water for about 5 minutes or until just crisp-tender. Drain thoroughly. Arrange asparagus in bottom of pastry shell; sprinkle with cheese.

  • In a mixing bowl, beat eggs. Blend in sour cream. Then, stir in milk, onion, salt, and pepper. Pour over asparagus and cheese in pastry shell.

  • Bake in a 375 degree F oven for 35 to 40 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Remove from oven; let stand for 10 minutes before cutting into wedges. Makes 8 side-dish servings.


To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases at the place where the spears snap easily.

Nutrition Facts

274 calories; fat 18g; cholesterol 174mg; saturated fat 7g; carbohydrates 18g; insoluble fiber 1g; protein 11g; vitamin a 133.9RE; vitamin c 4.1mg; sodium 295mg; calcium 141.4mg; iron 1.6mg.