Gluten-free asparagus pie

The crust of this classic asparagus pie is made this time with almond flour and sesame seeds. A creamy, delicious filling and fresh asparagus are added after pre-baking. This savory pie is a long-time favorite for spring and summer celebrations!

INGREDIENTS

Crust:

4 dl Foodin almond flour

1 dl Foodin sesame seeds

1 tbsp Foodin psyllium husk

1 tsp Foodin fine sea salt

1 egg

50 g Foodin ghee

Filling:

1 yellow onion

2 garlic cloves

1 tsp Foodin olive oil

4 eggs

1 dl heavy cream

1 dl crème fraîche

2 dl grated cheese

1 tbsp Foodin Herbes de Provence

Salt and pepper

400 g asparagus

Fresh thyme

RECIPE

Preheat the oven to 175°C. In a bowl, combine all crust ingredients and knead into a smooth dough. Grease a pie dish and press the dough into the bottom and up the sides. Prick the base with a fork. Pre-bake in the oven for 10 minutes and let cool.

Peel and finely chop the onion and garlic. Sauté them in olive oil until golden brown. In a bowl, mix the sautéed onion and garlic, eggs, cream, crème fraîche, grated cheese, herbs, salt, and pepper. Pour the filling into the pre-baked crust and arrange the asparagus on top. Bake in the oven for 25–35 minutes. Finish with fresh thyme.