Asparagus and Squash Pie

Because the payment from my new job, (business book summarizer for a publishing company...exciting, I know), has been rather sporadic, I have sustained myself off of wiener dogs, cereal, and the remains of a large amount of rice gruel for the past week in order to save money. This left me feeling sad, unhealthy, and overall pretty gross. Today, I broke my fast with this healthy and decadent dish, hoorah! Take that, budget!



...it actually wasn't very expensive to make, and since it is a
gigantic pie, it will give me almost a week's worth of dinners. See? I
think strategically now, thanks to those business books...



...those God-awful, heart-wrenchingly boring business books.



But
enough about that! The pie came out really well! It had the perfect
combination of vegetables with eggs, tasty cheese and crumbly crust. I
tend to find vegetables kind of bland tasting, so creating a recipe that
actually made them flavorful was pretty exciting for me in and of
itself. I hope you all are inspired to give it a try, enjoy eating!!!

Ingredients:

1 Thawed Ready-Made Deep Dish Pie Crust

1 Small to Medium-Sized Sweet Onion, cut into thin slices

1 Shallot, minced

1 and 1/2 lbs Asparagus, with the tough bottoms trimmed off

8 Ounces Butternut Squash Cubes

2 Eggs

2/3 Cup Milk

4 Tablespoons Parmesan Cheese, finely grated

3 Tablespoons Olive Oil

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Salt

Preheat the oven to 375 degrees Fahrenheit. Sauté the onion and shallot
along along with the olive oil in a frying pan over medium heat until
the onions have softened, about 15 minutes. Then remove it from the heat
and set it aside.



Bring a medium sized pot of water to a boil, add the asparagus and cook
for 30 seconds, then remove them from the boiling water and immediately
immerse them in ice water to keep them from cooking. Set aside 7
asparagus spears and chop the rest up into chunks. In a medium sized
bowl, blend the eggs, milk garlic powder and salt with an electric
mixer. Set aside.

Sprinkle 2 tablespoons of the parmesan cheese over the bottom of the pie
crust. Add the onion and shallot mixture, butternut squash cubes, and
chopped asparagus, then sprinkle it with the remaining parmesan cheese.
Place the 7 asparagus spears on top of the pie and pour the egg mixture
over the vegetables until the pie is full.



Place the pie in the oven and bake for 30-40 minutes or until the whole
asparagus spears are darkened, the egg mixture has set and the pie crust
is golden brown. Allow the pie to cool for 10 minutes before serving.
Serve warm.