I think that spring is finally here to stay! Recently my parents took a trip to the farmers’ market outside of town and brought me back a delicious treat: fresh, local asparagus. (We do not grow our own, although this year we will be starting a dedicated bed in the garden. Asparagus does take a few years to establish itself, though.) Asparagus makes me happy. It is one of the first fresh vegetables that we see here in Wisconsin, and a sure sign that summer (and lots more fresh produce!) is on its way. I decided to use some of the bounty in a breakfast “pie,” complete with a sweet potato “crust.” Served with some fresh greens and fruit, it makes a lovely light and balanced meal.
For the “crust”:
1 medium sweet potato, grated (I used a cheese grater.)
½ large onion, grated
¼ cup cheese (I used an Italian blend.)
2 cloves garlic
½ tsp salt
For the “pie filling”:
6 eggs, beaten
Salt and pepper to taste
10-12 spears asparagus, chopped into bite-size pieces
½ large onion, chopped
¼ cup cheese
Preheat your oven to 375. Place your grated potato and onion in a bowl and mix thoroughly with the rest of your crust ingredients. Place the mixture in a greased 9-inch pie pan and spread evenly, pushing your crust up the sides of the pan, just as you would do for a standard dessert pie. Place your crust in the oven and bake until it is just slightly browned and crispy, about 30 minutes. It should look something like this:
Sprinkle your cooked crust evenly with the chopped asparagus and onion. Season your eggs with salt and pepper and pour over the vegetables. Top it all of with some more cheese and put it back in the oven. Bake until the eggs are set (no longer jiggly) and slightly browned around the edges, about 35 minutes.
When it is done, allow to cool slightly, slice, serve, and enjoy the indulgence of eating pie for breakfast!
I am sharing this recipe at Grain-Free Tuesdays at Helladelicious, Tuesday Night Supper Club, Slightly Indulgent Tuesday, Totally Tasty Tuesday,Tasty Tuesday Parade of Foods, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesdays, Tuesday’s Tasty Tidbits, Made From Scratch Tuesday, the Hearth and Soul blog hop, Domestically Divine at Far Above Rubies, What’s on the Menu Wednesday, Works for Me Wednesday, Gluten-Free Wednesdays at the Gluten-Free Homemaker, Real Food Wednesday at Kelly the Kitchen Kop, Full Plate Thursday, Seasonal Saturday, and Let’s Do Brunch at the 21st Century Housewife.