Asparagus-bacon pie with PDO huile d’olive de Haute-Provence

Asparagus-bacon pie with PDO huile d’olive de Haute-Provence

4 persons
15 minutes
50 minutes
30 minutes
Olive oil or Olives used : PDO huile d'olive de Haute-Provence

Tips and tricks

Which PDO olive oil for this recipe?

We advise you to use an intense-tasting PDO huile d’olive de Haute-Provence for its aromas of raw artichoke, banana, freshly cut grass, apple and fresh almond.

You can also use one of these PDO olive oils: Vallée des Baux-de-Provence, Provence, Nîmes, Aix-en-Provence, Corse – Oliu di Corsica.


  • For the dough:
  • 250 g flour
  • 6 cl PDO huile d’olive de Haute-Provence
  • 12 cl cold water
  • 1 tsp fine salt
  • To garnish:
  • 400 g green asparagus
  • 100 g bacon cut into fine stripes
  • 3 eggs
  • 1 yoghurt
  • 20 cl crème fraiche
  • 50 g grated gruyere
  • Espelette pepper
  • Salt, pepper
  • Prepare the dough by mixing the ingredients (by hand or mixer), it should form a ball that detaches from the bowl. Spread it out in a pie dish and refrigerate for 30 minutes.

  • Sort the asparagus, cut the ends off, wash them. Steam them for 20 to 25 minutes (depending on their size)

  • Preheat the oven to 180°C.

  • Prepare the pie filling by mixing the eggs, yoghurt, crème fraiche and spices (salt, pepper, Espelette pepper).

  • Arrange the asparagus on the dough, sprinkle with the bacon and half of the gruyere. Pour the pie filling over it and finish with a layer of gruyere.

  • Bake for 30 minutes.

Recipe made for EcceOlio program, financed with aid from the European Union

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