This Asparagus Mini Pies Recipe is one of those things you’d never really think works, but it TOTALLY DOES! If you love quiche, then this recipe will be especially perfect for you, whether you’d like to serve it at breakfast, at a luncheon with the girls, or even serve as a finger food appetizer at a dinner or cocktail party. Of course, it’s also great just for baking up on a Saturday afternoon while you catch up on your DVR!
Asparagus Mini Pies Recipe
- 2 C. fresh asparagus pieces (about 1 lb, cut into smaller pieces)
- 10.5 oz can cream of mushroom soup
- 1 1/2 C. shredded cheddar cheese
- 1/2 C. french fried onions + extra handful to sprinkle on top of the mini pies
- 1 package of store bought pie crust
- 4″ biscuit or cookie cutter (I used a large glass)
Preheat the oven to 375 degrees.
Using the 4″ biscuit/cookie cutter, cut the store bought pie crust into 4″ circles – I was able to get (12) 4″ pie dough circles from a top and bottom crust by cutting the circle as close together as possible. Gently press the mini crusts into the muffin tins. Bake on 375 degrees for 10 minutes. Reduce the oven heat to 350 degrees.
Place the fresh cut asparagus pieces in a medium size microwave dish. Add about 1″ of water to the bottom of the dish and steam in the microwave for 3-4 minutes or until forkable.
In a medium size bowl, combine the french fried onions, cream of mushroom soup, shredded cheese and the steamed asparagus – mix well (see photo).
Scoop the casserole mixture into the mini pie cups – about 1/3 cup in each and sprinkle some extra french fried onions on top of each.
Bake for 25-30 minutes.