Keto Asparagus Pie with Avocado Pastry. 3.5g net carbs per serving. Nut-Free.
Jamie Oliver inspired me to create this delicious dish, after I watched him make his Avocado & Peas Pie recipe on TV. In my opinion, this dish is more of a quiche than a pie, but if a TV chef calls it a pie, who am I to argue?
With a few modifications, I think I’ve accomplished a lovely keto version. It tastes really delicious and isn’t complicated at all.
The asparagus filling is divine. Avocado pastry, however, is a bit controversial. In my household, at least. The unanimous consensus is that this pie tastes better with my Perfect Keto Nut Free Pie Crust.
How to Make Keto Asparagus Pie with Avocado Pastry
The detailed instructions you’ll find in the recipe need no further explanation. But I do have some tips for you.
Avocados. Must be ripe. And large. You want 200g pulp, so allow for extra fruit weight. I got the 200g pulp from two Hass avocados that together weighed 470g.
Asparagus. If you buy 300g thin tender stem tips you’ll discard nothing. If you go for the chunkier type, you’ll want to buy about 450g, so that you’ll have 300g after snapping off and discarding the woody bottom section of each stalk.
Lining your pie dish. When using a round dish, lining bottom and sides neatly in one piece can seem impossible. Check out the notes at the bottom of the recipe and you’ll have a perfectly lined pie dish without headaches.
That’s all, my friends. I hope you like it. And do let me know if avocado pastry is thumbs up or down for you.
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Asparagus Pie with Avocado Pastry
Make the Pastry
- cube avocado pulp, place it in a large mixing bowl and mash it using a potato masher or fork; add eggs and whisk until creamy and fairly smooth.
- mix dry ingredients and add them to the avocado cream; stir until well combined.
- lightly butter the base and sides of a pie dish, then line with non-stick parchment paper (see notes below for tip on lining a round dish).
- scoop the (very soft and sticky) avocado dough into the pie dish; wear a disposable glove and keep dipping your gloved hand in coconut flour as you press and smooth the dough over the base and sides of the dish.
- let it chill in the fridge while you prepare the filling.
Prepare the Filling
- cut the asparagus into 5cm/2" sections, separating the tips.
- bring a small pan of water to a rolling boil, plunge the stalk sections in and cook for 2 minutes, then add the tips and boil for 1 more minute.
- quickly drain and immerse cooked asparagus in cold running water to stop it cooking further; drain thoroughly.
- grate cheddar cheese and place it in a blender together with Parmigiano, eggs, seasoning and asparagus stalk segments (reserve tips); whizz until you obtain a smooth liquid.
Assemble and Bake
- pre-heat oven to 190°C static.
- bake chilled pastry for 20 minutes, then add filling, arrange reserved asparagus tips over the top and bake for a further 25-30 minutes, until golden and centre doesn't wobble when you shake the dish.
- let the pie cool and firm up before lifting it from the pie dish.
- you can enjoy this pie cold or you can re-heat portions before serving.
Place the dish upside down over baking paper and run a pen around it. Measure the depth of your dish. Allowing for the depth extra, cut out your circle and then make slits all around, about 5cm/2" apart and the same in depth as measured before. Lightly butter the base and side of your dish, place the lining inside and position it so it sticks flat all around. A little overhang will enable you to lift the baked item easily. Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
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