Spinach Asparagus Gruyère (Printable Recipe)
Bright green asparagus, savory spinach, and melty Gruyère come together in a crisp, buttery crust. It’s totally vegetarian, super fresh, and really light.
# Ingredients You'll Need:
→ Dough
01 -
1 store-bought 9-inch crust or your own shortcrust pastry
→ Vegetables
02 -
140 grams baby spinach
03 -
1 bunch asparagus, ends chopped off and sliced into half-centimetre bits
→ Dairy
04 -
115 grams Gruyère, shredded
05 -
240 ml whole milk
→ Eggs
06 -
4 large eggs
→ Seasonings
07 -
2 cloves garlic, finely chopped
08 -
1 tablespoon olive oil
09 -
0.5 teaspoon black pepper, ground
10 -
1 teaspoon sea salt
# Steps to Follow:
01 -
Let everything sit for about 5 minutes after baking. Now you can slice it up and enjoy.
02 -
Pop it in the oven and let it cook for 45–50 minutes or until the middle isn’t wobbly.
03 -
Pour your egg mix on top of the veggies, then scatter the rest of the cheese over everything.
04 -
Grab a bowl and crack in the eggs. Whisk them up so the yolks break up. Pour in all the milk, toss in half your cheese and the salt. Mix until it all comes together.
05 -
Spread the warm spinach and asparagus right over the bottom of your pie crust.
06 -
Pour olive oil into your skillet and heat it up medium-high. Cook garlic and asparagus for about 3 minutes, stirring so nothing burns. Drop in the spinach last and cook until wilted.
07 -
Press your crust gently into your pie plate, or just follow the instructions on the package if you bought it.
08 -
Slice asparagus into thin bits after cutting off the tough ends.
09 -
Crank your oven up to 176°C and wait until it’s hot.
# Extra Tips:
01 -
If you want the best texture, pull it from the oven the moment the middle sets—don’t wait longer.