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Asparagus & Cheese Veggie Pie

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Asparagus & Cheese Veggie Pie

Over the past month I’ve been able to lose 7 lbs. by cutting out sugars and starches from my diet, and adding tons of veggies. Cutting out sugars and starches has helped me feel better, crave less sugar, be able to eat a lot until I’m full without restrictive calorie counting, and to really feel in control of my food. Before I started this program, I was losing only a couple pounds a month. Once it started coming off more quickly it was a lot more motivating. You should try it with me 😉

I’ve been trying to find and create recipes that have lots of green veggies, but don’t have sugars, starch, or even milk. I can have eggs and cheese but not milk because of the sugar in it. After about 3 weeks of salad for almost every meal, I started to get realllll bored of leafy greens. I love my salads, but I need some meal variation. Enter this Asparagus & Cheese Veggie Pie ! I sauteed up some of my favorite green veggies, added in some turkey bacon, mixed it all with some eggs and baked with cheese on top. It was delicious!

Asparagus & Cheese Veggie Pie

Author Shannon | Plum Street


  • 3/4 lb. or 3/4 bunch of asparagus ends trimmed, and chopped into 1 inch long pieces
  • 1/2 yellow onion diced
  • 2 tsp. crushed/diced garlic
  • 1 green bell pepper chopped in 1-inch slices
  • 3 strips uncured turkey bacon diced into thick pieces
  • 3 large handfuls of fresh spinach
  • 1 c. jack cheese divided
  • 3 eggs
  • 2 tbsp. extra virgin olive oil
  • garlic salt for seasoning
  • green onions for garnish


  • Preheat the oven to 375 degrees.
  • Heat olive oil in a large pan over medium high heat. Add onions and garlic. Cover and let cook until onions are soft, stirring occasionally.
  • Add asparagus and green bell peppers to pan. Continue to sautee until they are soft.
  • Season with 1-2 tsp. garlic salt and mix in well.
  • Add bacon and stir while cooking until crispy.
  • Once veggies and bacon are cooked through, remove from heat.
  • Add spinach to pan, mix well, and set aside.
  • In a large bow, whisk 3 eggs. Once whisked, add in 1/2 c. of the cheese.
  • Pour veggies into bowl and mix well to coat.
  • Line a standard pie pan with parchment paper. Pour veggie mixture into pie pan. Top with remaining 1/2 c. of cheese.
  • Cover with foil and bake for 20 minutes. Then remove foil and bake uncovered for 10 additional minutes. Once it looks set, and cheese is bubbly and starting to brown, remove from oven.
  • Let cool 10 minutes before slicing and serving.
  • Top with fresh chopped green onions.


Let me know if you make this Asparagus & Cheese Veggie Pie ! If so, be sure to tag us @plumstreetprints / #plumstreetrecipes on Instagram or Facebook. Also be sure to let me know if you want to join me in my eating plan. I know you’ll feel awesome if you try it 😉

calligraphy signature, plum street prints, shannon

Asparagus & Cheese Veggie Pie

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