I am pretty sure those of us in the Northern Hemisphere are beginning to get antsy for Spring to arrive. This is especially true as I look out my window watching snow come down after three days of almost balmy, sunny weather.  Yep, typical for Reno.  Lure those plants to begin to bud, then freeze them. So I needed something cheerful and comforting to brighten my day.

This wonderful sausage, leeks, asparagus and cheese pie is just the ticket to remind you of the wonderful tastes of the season.  I love cheese pies.  They’re easy to make and the possibilities are endless.  With St. David’s Day just past and St. Patrick’s Day just ahead, this particular pie celebrates the lovely sharp cheddar cheeses from Wales and Ireland.  You can use American cheddar, but it’s not quite the same, so check your market for one of the imports.  It’s worth it.

A note about the spices, they are changeable.  The ones in the recipe are the ones that I particularly like, but if you want to substitute in others, feel free. And, if you don’t want to eat meat, you can leave it our and it still tastes great!

Sausage, Asparagus & Leek Cheese Pie

1/2 lb Ground Country Sausage
1 Leek
1/2 lb Asparagus Spears
1 tablespoon Butter
4 large Eggs
1/4 cup Heavy Cream
3/4 cup Ricotta Cheese
1/4 teaspoon ground Sage
1/4 teaspoon dried Basil, crushed
1/4 teaspoon dried Parsley, crushed
1/8 teaspoon dried Celeraic
1/8 teaspoon ground Thyme
Salt and Pepper to taste
12 oz. Irish or Welsh Sharp Cheddar Cheese, grated

This may be made crustless or in a pie crust.

Preheat oven to 365 degrees (F.) If making it without a crust, spray a deep dish pie plate with baking spray and set aside. If using a crust, prepare and pre-bake for about 10 minutes to partially cook it before adding the mixture so you won’t have a soggy bottom.

Cut or break the asparagus into one inch pieces. Clean the leek and slice into thin rings. Use the leek as far up the green tops until they get tough. Heat a skillet, add the butter and stir it around until it starts to melt, then add the leeks and sauté until they are just tender. Remove to a bowl. Add the sausage, breaking it into little pieces and stir until lightly browned. Mix the sausage, leeks, and asparagus together and spread evenly over the bottom of the pie plate.

In a bowl, beat the eggs with a whisk, add the cream, ricotta cheese, and seasonings and mix until completely combined. Stir in the cheddar cheese and pour over the sausage mixture in the pie plate.

Put the pie in the center of the oven and bake for 40 to 50 minutes until it is golden brown and a knife or toothpick in the middle comes out clean. Let cool for about 10 minutes, then serve with a salad.

Makes 6 to 8 servings.

Crustless Pie:
Nutrition information per serving (6 servings):
Calories: 47602 Fat: 37.6 g Net Carbs: 4.3 g Protein: 29.7 g

Nutrition information per serving (8 servings):
Calories: 357.2 Fat: 28.2 g Net Carbs: 3.2 g Protein: 22.2 g