This dish is similar to a clafoutis but is savory.
This turned out great. I followed the measurements exactly, but used a 1.5 qt. casserole dish so I baked it 55-60 minutes. It was delicious. My hubby loved it and I loved how easy it was to make. I will definitely make it again. It's a keeper!
Read MoreThis was an easy recipe. It just lacked flavor. Maybe using additives such as, sauted mushrooms would help.
Read MoreThis turned out great. I followed the measurements exactly, but used a 1.5 qt. casserole dish so I baked it 55-60 minutes. It was delicious. My hubby loved it and I loved how easy it was to make. I will definitely make it again. It's a keeper!
I too followed the recipe but added some leftover ham for a one dish meal. I did leave out the thyme. It's not a family favorite. Substituted with a bit of rosemary which I added to the asparagus while sauteing. There are so many ways you can make this dish your own while adding different ingredients. I think next time I just might try it has a Broccoli pie. What a great way to put veggies in the chidren.
Great recipe, easily adaptable for type of meal and personal tastes. I wanted a main entree that was all inclusive. I made the recipe as presented with these additions: Sauteed fresh, sliced mushrooms with asparagus. Diced up some left over honey glazed ham and added to the batter. Used a pinch of thyme and basil in the batter. Prepared as written put in the oven. 20 minutes before taking out I topped with shredded sharp cheddar cheese and continued to bake until cheese started to crisp at the edges. Because of the ham I used unsalted butter and omitted the salt in the recipe. Put salt on the table for those who thought they needed it. Will definately use Chef John's recipe again!
This was quick and easy to make and tasted great! I added sliced mushrooms and we really liked it that way. The thyme gives it great flavor but if you're not a fan of thyme, skip it or add basil instead.
The recipe states to cut the asparagus into 2inch pieces but the video states 1inch. One inch is better because it's easier to cut when dished up. The idea of sliced of mushrooms would add more flavor to this dish. The presentation is pretty and cuts easily out of the dish.
Tasted great but don't use whole wheat flour since it doesn't solidify as well (found out the hard way). Added some sauteed onions, feta and garlic powder as well, which fixed the bland flavour others mentioned.
Nice, light texture and people at Easter church breakfast liked the hint of lemon. Buy medium-sized asparagus and include the tops. Use finely grated zest of 1 lemon & scant 1/2 tsp. ground thyme per 8" x 8 " recipe. Due to dairy allergy, made a non-dairy version by sub. unsweetened original almond milk for milk and olive oil for butter.
I used frozen asparagus, which was a huge mistake. I let it thaw out, but perhaps I didn't dry it enough because it was saturated with water from thawing out. I ended up using them anyway, following the instructions here. The pie came out tasting bitter, like grass! It's my own fault for using frozen and not fresh, but I wanted to share my experience should someone else do the same thing!
This came out looking and tasting excellent, and for how little effort it took, I give it a "wow"!
This was my first attempt at a crustless pie, and my husband and I really liked it. Followed the recipe exactly and eating the leftovers for breakfast. A really good side dish for those who like asparagus.
I am a HUGE Chef John's Fan......I have yet to make one of his recipes that I was not delighted with! I made this dish as a side for an Easter gathering and it was a hit. My husband continues to snack on the leftovers and say's every time you have to make this again. I did make a few adjustments mostly because I wanted to use some broccoli that I had before it went bad and while I was in the fridge, my fresh grated parmesan cheese was calling my name I love cheese so we had asparagus, broccoli and fresh garlic with a bit of parmesan cheese pie and it was perfect. I will try adding mushrooms in my next pie oh the opportunities are endless and of course I will pair with a great glass of wine! Bon Appetite
This was an easy recipe. It just lacked flavor. Maybe using additives such as, sauted mushrooms would help.
Awesome! Skipped the lemon and added a smidgen of cayenne pepper, also added ham chunks and a layer of shredded cheese to make this a main course. Went over really well and I will definitely make this again. Can do just about anything with this dish, can't wait to experiment!
I liked this because I just love the taste of asparagus ... but that's all it tasted like was asparagus, really. No other flavors stood out. DH didn't care for it at all. I took it to a pot luck since it is to be served room temp, but it was tough to eat with a plastic fork. I might try the technique again with added spices and flavors to make it special (maybe feta, or goat cheese and bacon, or savory, sage, and parmesan.)
In my house spring means asparagus and mint! We hike every May in Point Pelee National Park to see the spring bird migration. The nearby town of Leamington has the first asparagus of the season for sale at farm stands. So I’m always looking for new ways to serve the bundles I bring home.This recipe calls for thyme. However, mint is peeking through the ground in my garden...and I think asparagus, mint and lemon are a heavenly combo! I served this as a side dish with smoked pork chops. It puffs up like a soufflé but has the texture of a smooth custard. It was delicious...and leftovers made a great breakfast!
I did not care for this recipe. And it couldn't have begun to serve 8 - 4 of us would have polished it off if we'd liked it enough. The pie came out dense and it stuck fast to the baking dish in spite of coating the entire thing with olive oil...
OK I followed the directions to a T, plus added fresh chives from my garden and sliced almonds plus shredded cheese, still something missing, it was Ok but still missing something would make it again must experiment.....
I sauteed an onion & a few cloves of garlic with butter till brown & then added the asparagus & left over shredded chicken. Added pepper, salt & herbs (not too much or it will be too overpowering). Love this dish as it is so easy to make, plus fuss free :-)
Added red pepper and mushroom at asparagus stage and didn't have milk, but this still turned out very well.
Had some asparagus to use up so tried this recipe and it was very good. simple to put to together, follwed recipe exactly and was very happy with outcome, husband had 2 servings.
This was a simple dish with a great presentation. Like other reviews I added items to jazz up the taste. Cayenne pepper and pepper jack cheese on the top this time. But, will add sautéed onion, garlic, mushrooms and maybe grated cheese next time. I think cooks can take this recipe and “add or take away” ingredients to suit the taste they are looking for or to make it a hearty meal. Great recipe!
This was very quick and easy (and made with ingredients most people have on hand), and my husband and I both enjoyed it. I loved the lemon zest, although he didn't like that part as much. I used 1/3 tsp of dried thyme because I didn't have any fresh.
The recipe was good but I added onion and parmesan cheese. I also chopped the asparagus into 1 inch pieces. If I make it again, I will decrease the fresh thyme and increase the lemon zest.
I have made this recipe and it is much too sweet for me but if I put the sugar I'm sure I'll like it just fine
We really liked it. Kind of like a soufflé . It would be a great breakfast or brunch item.
I made this recipe as directed. This was an extremely simple recipe to put together. I didn't have any problem mixing the ingredients to cook. Once cooked it looked tasty. My reason for rating it so low is because there is too much salt. The salt made this pie inedible, it tasted as bad as a glass of salt water. We could not eat it. I was so mad that I had wasted the last of my asparagus on this pie. I may try it again in a few months without all the salt.
I added some green onion and a couple of extra eggs. It turned out great! The thyme and lemon zest is a great flavor combination!
This was pretty easy to put together. I followed recipe as written and I will make it again, but with a few changes. I will half the custard mixture, add bacon (why not?) and decrease the amount of lemon. I think I'd like to try this with broccoli too.
This is a great basic recipe but can be changed to suit tastes. I added some shredded cheddar cheese and it came out great. Mushrooms and ham are also great addition ideas. I also think it would be good with crumbled bacon.
I am going to make it again! Personally, I think it needs at least one more egg, but it is simple, turns out nice, tastes delicious. A good vegetarian option for holidays. I used flax milk instead of dairy milk and added a little shredded cheese. Couldn't find fresh thyme, and I think it would have been better than the dried thyme I used. I have tried it with dill and horseradish instead of thyme - very good; and if you want a "crust," just scatter a layer of cornflakes on the greased pan before you place the other ingredients. Really excellent.
We loved this!! I am a super fan of quiche and this was so similar. I can't wait to make it again :)
Very nice flavour. The consistencey was similar to an Austrian pancake. I loved the extra flavour which was brought out by adding a bit of sugar. I Added Feta, green onions, and a little fresh chopped rosemary. Mine didn't look so pretty but it tasted yummy. Will make again!
I made this recipe just as written and it was absolutely delicious! The pie stuck to the dish a bit and I wonder if I cooked it a bit too long. I am at high altitude and recipes that call for baking often turn out differently. My husband and I really enjoyed the flavors and the fluffy texture. Thanks Chef John!
This was great just the way the recipe states. Maybe a little extra garlic would help, but it was fine as is. This was not very filling, so barely 2servings as a main course. VERY easy to make
I did add ham and baby portobello mushrooms other than that the recipe was followed to a tee. Had to cook 15 min longer since ham made more moisture. Family eat every last bite. I’ll definitely make again
Simple, easy to make and delicious. The only trouble was that although I did butter the casserole dish the pie stuck onto to it so it was difficult to serve. Lining the dish with parchment paper might be better.
Absolutely elegant!!! I added parmesan cheese and it was out of this world! Thanks for sharing!!
What attracted me to this recipe was the fact Chef John served it at room temperature. I was making Easter dinner for a crowd and needed recipes for dishes I could prep ahead of time. This was simple to prepare and pretty good, but I think I'd like it better fresh out of the oven.
This was absolutely delicious but I found that the cooking time was WAY too long, I just happened to check it at 20 minutes and it was already done. I feel that cooking it longer would’ve made it dry. I also added sharp cheddar cheese on top and it really brought out the flavors. The lemon zest really made a difference too, it made the flavors pop! Definitely making again!
I liked that this recipe was very easy to make but I have to admit that it tasted bland to me. Yes the thyme and lemon added some flavor but it just tasted like it was missing something. I tried sprinkling cheese on top but that still didn't help. Maybe mushrooms or ham like previous reviewers had done would fix it. Honestly, I'm not that impressed.
My husband and I didn't like this dish at all. Just not our type of dish. Moving on to find something we like better, but the rest of you enjoy!
My husband and I didn't like this dish at all. Just not our type of dish. Moving on to find something we like better, but the rest of you enjoy!
Easy to make. But too bland. It needs bacon, onions and cheese. I made it to the recipe. Next time I will add goodies to it.
Delicious, easy, and will make it many times again!
I added jalapeños, ham and cheese. We enjoyed it and also doubled the recipe and used a 9x13 pan, the second time I made it.
We like asparagus. This was a nice change from roasted that I usually make. My husband thought it was ok; our friend really liked it. I added sauteed mushrooms, onion and a little garlic. Could not find lemon thyme, but I think it would definitely help with flavor. All and all...it was a nice vairation and looked great. I made in a 2 quart casserole dish which fit fine with the addition of mushrooms and onion.
I made this as a side dish for my Easter Sunday dinner. It was easy and good. I had learned how to make clafouti from Chef John's blog a few years ago. Good video demonstration and easy to replicate at home. This time I used a narrower, taller 2 qt baking dish, and left it in a little longer. The low, wide Le Creuset baking dish works better I think. (Mine was otherwise occupied when I made the asparagus clafouti, so I had to resort to another dish.) This is a keeper.
Nice, light dinner I paired with ham slices. Definitely cut the asparagus into 1/2” pieces for easier portions. Next time, I will add parmesan or feta cheese.
Good dish! Doubled it for 8 people and it disappeared. Stuck to the recipe. Thank you for posting this one!
I made two of these for Easter Sunday and they were a BIG hit! After reading several reviews, I did tweak the recipe a bit by adding chopped pre-cooked bacon, and sauteed mushrooms with the asparagus as directed. That definitely added some nice flavor. Also, I substituted garlic salt for regular salt in the batter mixture. Then 20 min. before they were done baking, I sprinkled grated Parmesan cheese on one, and shredded cheddar cheese on the other then finished baking. Both were very good, and unfortunately, not much leftover!!
I added ham to make it more entree like. Skipped the lemon zest (didn't have one) and didn't miss it. Sprinkled with cheddar cheese when I took it out of the oven. OMG -- soooo good! It's a keeper!
Followed the recipe except for the addition of Romano cheese. I thought it was just okay. My boyfriend took one bite and spit it out. Sorry On the up side , my dogs seemed to like it. They ate it up.
Stayed true to the recipe and it was wonderful! I have a house of picky eaters, and this was gone in minutes! I paired this with roasted turkey with gravy, and steamed carrots which complimented nicely. I'm going to try this with pan fried prosciutto, and sauteed shallots next time to make it more of a main dish for lunch. Will definitely make this again!
Followed the recipe and it was delightful. This is a recipe you can easily make your own. Definitely make again.
Made according to directions, but added garlic powder and feta cheese. Definitely make again Might add sliced tomatoes last 15 minutes and parmesan cheese
I always read the recipe carefully, watch video if available and read the reviews. So, I knew what to expect. Very asparagus in flavor of course but I usually roast the lightly in olive oil with S&P. Tiny bit of time and lemon was not really enough. So I went to my favorite flavor palette. Instead of time I added a little garlic and a little thinly sliced onion. Added the lemon zest, cut back
I saw this recipe in the first edition of the All Recipes Magazine. It really caught my eye, so I tried it tonight...and...well...meh...it was just okay. Moving on.
Definitely easy to make. I omitted the sugar. The lemon zest was a little too much for me.
This was very easy to make. I thought it had plenty of flavor. I even used organic, non-gmo soy milk rather than milk. I will make this often.
I tried my best to add texture and flavor, but maybe this pie wasn’t the best idea for my best taste buds.
Changes first! I watched an old Julia child program where she prepped about a dozen veggies. Prepped, not cooked...Asparagus, using a potato peeler-peel the bottom part that we usually cut off. (She Blanched) the asparagus in boiling salted water for 2-3 minutes. Then into an ice water bath). I didn’t do this, I followed the recipe and sautéed in butter...do give the trimming a try...excellent results
Super Simple. I did alter it some. Trade to make it a little more savory Added Rosemary and Thyme along with a Hard Cheese not must so the crust was similar to Focaccia. Taste Great .. Looks Fancy and is super simple
Very good. I sauté a shallot with the asparagus. I also added a tablespoon of Parmesan to the top once egg mixture was added.
I didn't have thyme, so just used the salt and pepper called for. Next time, I will as it needed extra flavor. It was very good except when I took out of oven, it 'leaked' egg mixture, as if it weren't cooked enough.
Brought this to our Easter gathering and it was a big hit! I did sprinkle some Parmesan over the top & might add a bit of cayenne & sautéed mushrooms next time. It is very good and most people enjoyed it but it is a little bland for my taste.
An excellent way to use up your plentiful asparagus in peak season. We paired with smoked sausage and topped with Colby cheese to add more depth and flavor to complete the meal. I will be trying again with a hollandaise sauce drizzle as a breakfast variation. Recipe is easy to follow!
made it as is, results were most excellent! Would even like more lemon zest as the flavor really made this dish!
I made it but added a few seasonings like garlic and onion powder and basil. added in sauteed mushrooms as well and topped with parmesan and mozzarella cheese to make it a more main dish. excellent hot and fresh. not so much reheated, but not bad.
Creamy custard quiche-like without the crust. Used just asparagus tops. Superb!
This is so delicious!. The lemon zest makes all the difference. I only made two-thirds of it in a smaller dish. (Thirty-five minutes.) Topped it with grated Swiss cheese for the last fifteen. Forgot the mushrooms so sauteed with garlic salt and threw them on top when serving. Of course hot sauce had to be added then too.
Very good recipe! Easy, nice to look at, and tasty. I made one change, not because it was necessary, but because it sounded good to me, and I think it was: I sauteed half a yellow onion in the butter until just turning golden, and then added the asparagus and sauteed them briefly. One of the things I like about this recipe is that it is adaptable to just about anything you'd like to use. One could probably make a caramelized onion clafouti, roasted turnips, etc. The only thing one would have to pay attention to is getting the right parcook on whatever the ingredient(s) will be, i.e. asparagus don't need much precook because they are more delicate, carrots/turnips would require more. I'm anxious to play around with this base recipe a bit and see where I can take it. Thanks!
This was a lovely light summer meal! Added a bit of shredded asiago cheese. Game the full 45 min. A nice crispy crust forms on the bottom.
I only added some mushrooms, shallot and a little red bell pepper, but the dish is WAY TOO LEMONY!! Should have only used 1/2 or less lemon zest. It’s still edible, but wow, too much zest!
I love anything with the combination of eggs and asparagus. This combo was good too but something was a bit overpowering in it. I've never used thyme or lemon zest--not sure if it was one or both of them. Regardless, it was still very enjoyable! Next time I will take reviewers advice and skip the thyme, add mushrroms and possibly feta and onions. Thanks for sharing your recipe!
EASY GOOD We loved this. I made exactly. I made with roasted cherry tomatoes and pork . A little quiche -ish. This would also be good as breakfast with tomatoes and BBQ sausage.
