Take-out Tuesday, Spring has Sprung Puff Pie
Celebrate Spring’s arrival with a delicious Puff Pastry Pie!
It is filled with asparagus, leeks and pancetta
and topped with cheese
It is basically a quiche baked in a springform pan
and the puff pastry crust takes it to a new level of enjoyment
Roll out one sheet of thawed puff pastry dough
to thin it out a little and enlarge it to fit the springform pan
Trim it and use the trimmed pieces to form a circular crust,
pressing the dough into the springform pan bottom and sides
Saute the pancetta to render the fat
Then saute the leeks in the rendered fat
Put the sauteed pancetta and leeks into the crust
Sprinkle with 1/2 of cheese
Trim tough ends off asparagus, rinse and wrap in a kitchen towel
Microwave on high for 2 minutes and unwrap immediately
to prevent further cooking and place it on top of the leeks
Top with remaining cheese
Wrap the bottom of the springform pan with foil to prevent leaks
Beat eggs into milk or cream
and season mixture with salt & pepper
Pour over vegetables and cheese in the pan
Bake until golden and set in the middle
Let sit for 10 minutes then open pan and release pie
Serve and enjoy!
Spring Has Sprung Puff Pie
Equipment
- 9 or 10 inch springform pan
Ingredients
- 1 sheet puff pastry thawed*
- 4 oz. chopped pancetta
- 1 large leek
- 1 bunch asparagus 20-24 spears
- 4 oz. Manchego cheese grated
- 4 large eggs
- 1 cup milk or half and half or cream
- salt and pepper
- olive oil
- 1 tsp butter
- pinch sugar
Instructions
- Gently stretch dough to thin it out and enlarge it to fit your pan. Place dough in a cooking oil sprayed spring form pan, quiche dish or casserole. Trim off square corners with scissors and use scraps to patch dough to fit pan and make crust.
- Saute pancetta in skillet over medium heat, about 5 minutes or until crisp. Drain well on paper towels. Put pancetta on top of crust bottom
- Clean leek carefully and slice thinly, discarding the large outer green stalks. Saute in skillet in the rendered pacetta fat, adding a little butter and olive oil if needed. Add a pinch of sugar. Saute leeks over medium until they start to caramelize, about 10 minutes. Put leeks on top of pancetta in crust. Sprinkle with 1/2 of cheese.
- Snap off tough ends of asparagus and rinse. Wrap stalks in a clean dish towel and microwave on high for 2 minutes. Remove from towel and arrange on top of crust. Sprinkle with remaining cheese.
- Pie can be covered and refrigerated at this point until baking.
- Beat eggs, add milk and combine. Season with salt and pepper. Pour into crust letting mixture seep into all the nooks and crannies. Add more liquid if necessary. Bake at 375 for 45-60 minutes until golden and set in the center. Let sit 10 minutes before cutting. Makes 4-6 servings
Notes
I hope you’re seeing signs of Spring!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts
Comments
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This looks so delicious and is perfect for Easter! Puff pastry is a favorite to keep in the freezer. I might make this for dinner tonight! Is it raining at the beach, it is pouring here this morning! Happy Tuesday, Jenna!
Thank you Pam, I hop you enjoy it! Yes, it’s rainy this morning but is supposed to clear by noon, we’re all having a great time 😊
hope 😊
Nothing says SPRING than asparagus 🙂 The pie looks mouthwatering and would be wonderful for Easter lunch.
Thank you Angie, I love asparagus!
Such a wonderful dish! It definitely says spring, and special!
Thanks so much Dorothy, I love asparagus 🙂
This is a great recipe to add to the Easter menu. It looks so pretty and I’m sure it’s delicious! Thinking of my beach buddy, have fun Jenna……..
Thanks so much Emily! Rainy this morning but supposed to clear by noon and be pretty the rest of the week. I hope you have a blessed and wonderful Easter ❤️💕🐇
Good morning, Jenna! This puff pastry dish looks delicious! This would be wonderful served at an Easter brunch. Thanks for sharing the recipe! Have a wonderful day!
Thanks so much Shannon, it’s a delish and versatile dish! 💕🐇🌷
What a perfect recipe for Easter! I may make this for Brunch Easter Morning. Delicious! Thank you dear Jenna.
Thank you Nancy! It’s a wonderful flavor combo!
Leeks, asparagus, cheese and puff pastry–what a delicious combination!
Yes, it is! Thank you Linda!
Looks delish! I love fresh asparagus!
Me too, it’s my favorite vegetable 🙂
Sounds so tasty with the mix of asparagus, leeks, pancetta and cheese Jenna! We always have a box of puff pastry in the freezer. ♥
Thank you Mary, me too!
Jenna, your puff pie looks so good and perfect for Easter. Yummy and healthy ingredients too. Happy early Easter.🐇🐰
Thank you Linda, Happy Easter!
Absolutely stunning, love asparagus, so will have to give this a go.
I visited you via Miz Helen’s Cottage: Full Plate Thursday, 687
My links this week are 47+48. We will be so happy if you share your blog post links M-S with us at SSPS. Link under BLOGGING.
Thanks so much Esme!
Love your spring as sprung recipe and of course your darling rabbit art!
Thank you Mary 🌷🐇🌷
Mmmmm another delicious puff pastry meal, Jenna, that sounds so good! I bought a puff pastry in the refrigerated section at Walmart to use in your chicken and asparagus puff pastry tart, and it was really good.
Happy Easter blessings to you and your family.
Thanks Kitty, and I’m so glad you liked the Chicken tart!
Oh how delicious! I love the idea of the puff pastry…what a beautiful flakey but light pie. Perfect for spring mornings!
Thank you Tammy!