Low Sodium Asparagus Pie
Elevate your weekday meals with this irresistible Low Sodium Asparagus Pie, a guilt-free savory delight bursting with fresh flavors and wholesome ingredients. This recipe features tender, sautéed asparagus layered into a flaky low-sodium pie crust and covered with a creamy, herb-infused egg custard enriched with unsalted Parmesan cheese, fresh dill, and chives. A dash of black pepper and freshly grated nutmeg add a perfectly balanced kick to the pie, making it both aromatic and satisfying. Ready in just under an hour, this healthier twist on a classic asparagus pie is perfect for anyone looking to reduce their sodium intake without compromising on taste. Serve it as a comforting brunch centerpiece, a light dinner paired with a crisp salad, or a make-ahead meal that heats up beautifully. Don't miss this deliciously low-sodium recipe that proves healthy eating can still be indulgent!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams asparagus
- 3 large eggs
- 50 grams unsalted butter
- 240 milliliters whole milk
- 50 grams all-purpose flour
- 60 grams grated Parmesan cheese (unsalted)
- 15 grams fresh chives, finely chopped
- 10 grams fresh dill, finely chopped
- 1 teaspoon black pepper
- 0.5 teaspoon nutmeg, freshly grated
- 1 pre-made low-sodium pie crust
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Trim the woody ends off the asparagus and cut the spears into 3 cm (about 1 inch) pieces.
Step 3
In a large skillet, melt the unsalted butter over medium heat. Add the asparagus and sauté for about 5 minutes until just tender. Set aside to cool slightly.
Step 4
In a large bowl, whisk together the eggs and whole milk until well combined.
Step 5
Gradually add the all-purpose flour to the egg mixture, whisking continuously to avoid lumps.
Step 6
Stir in the Parmesan cheese, chopped chives, dill, black pepper, and nutmeg.
Step 7
Place the pre-made low-sodium pie crust in a 9-inch pie dish and trim any overhanging edges.
Step 8
Arrange the sautéed asparagus evenly across the bottom of the pie crust.
Step 9
Pour the egg mixture over the asparagus, ensuring it is evenly distributed.
Step 10
Place the pie dish on a baking sheet to catch any spills and bake in the preheated oven for 35 to 40 minutes, or until the filling is set and the top is golden brown.
Step 11
Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
| Serving size | (1026.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1028.9 |
| Total Fat 67.6g | 0% |
| Saturated Fat 34.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 698.4mg | 0% |
| Sodium 335.7mg | 0% |
| Total Carbohydrate 76.2g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 21.5g | |
| Protein 44.0g | 0% |
| Vitamin D 228.9IU | 0% |
| Calcium 601.9mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 1806.6mg | 0% |
Source of Calories