This recipe is the perfect pre-fall treat. As we move into fall, nights get cooler and we start to think of pies. I love pie- sweet or savoury, it’s a complete meal in a pleasing package. This pie has a lot of ingredients, but is fairly easy to put together. By making the filling up to a day in advance, a lot of the work is cut down, leaving just the crust to put together, and the assembly of the pie.

 

I love gluten free pie doughs. They’re much easier to work with than traditional doughs, mainly because you don’t have to play by the rules imposed by gluten. Anyone who’s ever made a pie crust knows how tricky it can be- you’re not supposed to mix too much or over-handle it for fear of the dreaded gluten development (which makes crusts tough and chewy), and it’s difficult to gauge just how much liquid to use or how to handle it to ensure a successful pie. Gluten free crusts are a completely different ball game. Because it doesn’t have any gluten, there’s no real risk of overworking the dough- you can pop everything into a standing mixer or food processor, and mix until a dough has formed. Gluten free doughs often have little or no elasticity (it’s gluten that creates the stretchy pliability found in pie and pizza doughs), so they don’t need to be rolled out- simply press the dough straight into the tart pan, making sure the edges and corners are all filled and even.

 

For this filling, I used a combination of vegetables. While the main star of the recipe is definitely bright, beautiful asparagus, this hearty filling is also full of artichokes, cauliflower, corn, quinoa, chia and flax. The end result is creamy, textured, and full of nutritionally rich food sources. The individual ingredients can be changed to suit your preferences, but the key is to get a good variety of textures, colours and flavours. Use whichever vegetables and grains you have on hand, and really make this recipe your own! The objective of starting the filling on the stovetop isn’t to completely cook it- the veg finish cooking in the oven, so you’re mainly just getting the process started on the stove. By allowing the filling to cool and sit in the fridge overnight, you ensure that all the flavours have time to marry together and absorb into one another.  

 

This warm, wholesome meal is the perfect treat for a cool night. It’s visually impressive enough to serve at a party, but is also perfect for a quiet family dinner as well. Best of all, it tastes great warm or cold, so leftovers make a great lunch option for the next day! Eating well should always make you feel great! Until next time, eat well to live well.  

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Asparagus Pie
Course: Main Course
Ingredients
Pie crust
  • 1/2 cup Oat flour
  • 1/2 cup Almond flour
  • 2 tbsp Arrowroot or corn starch
  • 1/2 tsp Himalayan pink salt
  • 5 tbsp melted Coconut oil
  • 1/4 cup ice-cold water
For the filling:
  • 2 tbsp coconut oil for frying veggies
  • 1/2 tsp ground Cardamom
  • 1/2 tsp ground Cumin
  • Himalayan pink salt
  • 1/2 tsp ground Nutmeg
  • 1/4 head Cauliflower (chopped)
  • 2 cloves Garlic (chopped)
  • 1/2 can Artichokes, drained (cooked)
  • 2-3 baby Corn
  • 1/3 cup white cooked quinoa
  • 1 tbsp ground Chia seeds
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Flaxseeds
  • 2-3 tbsp Oat cream
  • 3-4 Asparagus spears, trimmed
Instructions
  1. Make the filling- 

    1. Cook Quinoa according to package instructions.


    2. In a medium frying pan over medium heat, warm the coconut oil and saute the garlic, cauliflower and corn. Add the cardamom, cumin and salt, and cook for 1-2 minutes. Add the cooked quinoa, and cook for another minute or so. Mix in the artichokes. (this can be done up to a day in advance).


    3. Combine Flaxseeds, Chia seeds, Nutritional yeast and Oat cream in the cooked vegetables.


    4. Next, make the pastry- Preheat oven to 350 F. In a large bowl or food processor, mix all ingredients until a dough has formed. Press the dough into a tart shell. Lay a sheet of parchment over the dough, and fill with baking beans. Blind bake for 15 minutes, and allow to cool.


    5. Lay the filling in the center of the pie shell, and top with asparagus spears. Bake 20 minutes, until bubbling and golden. Allow to cool for 10 minutes before serving. 


Recipe Notes

I used 18cm quiche tin 

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