Yay, asparagus season!! I’m thrilled that asparagus is here because it means soooo many other yummy fruits and veggies will be coming our way shortly. Yum!
This tart is seriously easy. I used a frozen pie crust, my Hometown Harvest eggs, asparagus, cream cheese, and cheddar cheese, and popped it in the oven. Easy peasy.
This is also a fun twist on eating asparagus for breakfast. While it’s delicious over eggs or in an omelette, this is a pretty and tasty way to serve a crowd, without making individual omelettes or poaching eggs for a large group. The tart also heats up really well and is just as tasty the next day, if it lasts that long!
Asparagus is so pretty!! I love the shade of green, and I especially love how it turns an even more vibrant shade of green once cooked slightly.
So to start with this pretty tart, I’d recommend a frozen pie crust because it makes life so much easier. Though if you have your own recipe you like, go for it. My hat’s off to you! Bake the crust in the tart pan (or you could use a pie pan if you don’t have a tart pan with a removable bottom). About 18 minutes at 375 should do the trick. It doesn’t need to be completely cooked through, as we will be putting it back in later for 30 more minutes.
Then (here’s where things start to get delicious), take some South Mountain Creamery herb and garlic cream cheese, and spread it over the baked crust.
SO GOOD! I could eat this stuff with a spoon.
Mix up your eggs!
Now the next step is optional, depending on your love of cheese. I put a layer of shredded cheddar on top of the cream cheese, then poured the eggs over top.
You could easily do without the cheddar, it just adds to the deliciousness because melted cheese just does that.
I like how things are looking! Now the fun part: trim your asparagus, then place a spear at a time on top of the egg mixture.
The eggs will puff up when they cook, so don’t worry if the asparagus seems like it’s just hanging out on top. Bake for about 30 minutes more.
Voila! Easy. Delicious. Impressive. Less than an hour!
1 frozen pie crust
1/2 cup SMC’s garlic and herb cream cheese
1/4 cup shredded cheddar cheese
3 Tbsp half and half
1/4 tsp salt
1 Tbsp chives, chopped
2 bunches of HH asparagus, trimmed
- Bake the pie crust in your tart or pie pan for 18 minutes at 375 degrees.
- While it’s cooking, combine the eggs, half and half, salt, and chives, and whisk to combine.
- When the crust has finished its first bake, spread the cream cheese along the crust, then add the shredded cheddar, then the egg mixture.
- Lay the asparagus spears on top of the egg mixture, and bake again for about 28-30 minutes, until the eggs are set.