Asparagus And Parmesan Crusted Quiche Food

ASPARAGUS AND PARMESAN QUICHE

Steps:

• Preheat oven to 350°F Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese.
• In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese.
• Bake for about 40 minutes or until filling is puffed and set and a knife inserted in the center comes out clean. Let rest for 10 minutes before serving.
• COOKING TIP: You can use fresh asparagus and blanch for 2 minutes in a large pot of boiling salted water, just until bright green, then drain and rinse under cold water, or purchase frozen asparagus spears and just let them thaw. Choose medium-thick spears for the best results.
• FOR THE ADVENTUROUS: add 2 oz of smoked salmon, chopped or 1/2 cup chopped cooked shrimp or crab with the asparagus.

ASPARAGUS AND PARMESAN CRUSTED QUICHE

Steps:

• For the dough: Pulse the flour, curry powder, poppy seeds and salt in a food processor. Pulse in the butter until it turns to loose crumbs. (Do not overmix.) Add 2 to 3 tablespoons ice water through the top and pulse until the dough comes together and forms a loose ball, adding additional ice water as needed. Remove the dough and form it into a disc. Wrap in plastic and refrigerate for at least 20 minutes.
• For the batter: Heat a 12-inch skillet over medium heat and add the olive oil. Once the oil is hot and begins to smoke lightly, add the asparagus and cook over high heat until the excess water is cooked out and the stems are softened slightly, 3 to 4 minutes. Season with salt. Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool.
• Place a baking sheet in the center of the oven and preheat to 350 degrees F. Grease a 9-inch pie dish with butter or nonstick cooking spray.
• Turn the dough onto a floured surface. Roll the dough into an 11- to 12-inch round. Roll the dough up around the rolling pin and roll it back over the pie dish. Press it gently into the bottom and up the sides. (Ideally, there should be about an inch of excess dough hanging over the sides.) Pinch the dough up to create a crimped top edge. Line the dough with a piece of parchment paper, then fill it with pie weights or dry beans and bake until light brown, 18 to 20 minutes. Remove the parchment and weights and cool at least 15 minutes.
• Whisk the cream cheese with the eggs in a large bowl until smooth. Whisk in the heavy cream, Worcestershire, hot sauce, nutmeg and black pepper to taste. Line the asparagus up in piles of 5 to 6 at a time. Cut three-quarters of each asparagus into 1-inch slices, leaving the pretty tips separated and intact. Fill the quiche shell with the batter and the 1-inch pieces of asparagus stems. (Reserve the tips for later.) Place the quiche carefully on the baking sheet in the oven and bake until the batter sets and browns on top, 20 to 25 minutes. Remove from the oven and place the reserved asparagus tips on top, then sprinkle with an even layer of the Parmesan. Place back in the oven until the top browns slightly, an additional 5 to 8 minutes. Cool at least 20 minutes, then cut and serve.

ASPARAGUS AND CHEDDAR QUICHE

Steps:

• Preheat the oven to 425 degrees F.
• Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.
• In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Sprinkle with a pinch salt and a pinch pepper. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.
• In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, a large pinch salt and a large pinch black pepper. Whisk together until well combined.
• Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

ASPARAGUS AND PARMESAN FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl, beat the eggs until fluffy. Add the asparagus, Parmesan, salt and pepper.
• Melt the butter in an ovenproof nonstick frying pan over low heat; add the egg mixture and cook, stirring occasionally, for about 2 minutes. Transfer to the oven until cooked through, 5 to 8 minutes.
• Using a 3- to 4-inch round cookie cutter, punch out rounds from the frittata. Place each round on a toasted English muffin and enjoy!

ASPARAGUS WITH PARMESAN CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper.
• Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

ASPARAGUS & CHEESE TART

Steps:

• Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
• Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
• Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.

PARMESAN ASPARAGUS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
• Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
• Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
• Sprinkle Parmesan cheese mixture over asparagus.

ASPARAGUS PARMESAN

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

PARMESAN-CRUSTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Mix 1 cup flour and 1 cup grated Parmesan cheese together in one bowl. Mix egg whites and chives together until foamy in a second bowl. Mix 4 cups shredded Parmesan cheese and 2 tablespoons flour together in a third bowl.
• Using tongs and working with one piece of asparagus at a time, coat asparagus in the flour mixture, shaking off the excess. Transfer to the egg white mixture; coat evenly and let the excess run off. Finally coat in the Parmesan cheese mixture, pressing gently so the cheese adheres. Place on the prepared baking sheet and repeat to coat remaining asparagus.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the asparagus is baking, mix mayonnaise, horseradish, ketchup, and Cajun seasoning together in a small bowl. Serve as a dipping sauce alongside asparagus.

CRUSTLESS ASPARAGUS QUICHE

Steps:

• Preheat oven 350 degrees.
• Grease a 9-inch deep-dish pie pan.
• Arrange asparagus, 1 cup Swiss cheese and 2/3 cup French-fried onions in plate.
• Beat eggs, milk, Parmesan cheese, flour, garlic powder and pepper in a medium bowl. Pour into pie plate.
• Bake 30 minutes or just until center is set. Sprinkle with remaining 1/2 cup Swiss cheese and 2/3 cup onions. Bake 5 minutes more or until onions are golden.
• Cut into wedges and serve.

EASY QUICHE

Steps:

• Preheat oven to 400 degrees F.
• In a frying pan, cook bacon till crispy and remove from pan.
• Sautee diced onion and kale, season with salt and pepper to taste.
• Mix bacon, veggies, and Parmesan cheese in a bowl and pour into the pie crust.
• Whisk eggs and half and half until combined and pour over the veggies.
• Cut the asparagus spears to fit the quiche, and place carefully on top of the eggs. Spray with cooking spray ( helps the asparagus to brown).
• Place tinfoil over the crust edges to keep them from burning, and put the quiche into the oven for fifteen minutes.
• After fifteen minutes, reduce heat to 350 and bake for another 35 minutes, or until middle is set and the top begins to brown. Check with a toothpick, it should come out clean.
• Turn off the oven and open the door, but leave the quiche inside. This helps to prevent the quiche from falling.

ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE

Steps:

• Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
• Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
• Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
• Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
• Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

ASPARAGUS BACON QUICHE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°. , Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.

SPINACH MUSHROOM CHEESY QUICHE

Steps:

• Heat olive oil in a saute pan, toss spinach until it cooks down.
• Combine fresh garlic, onions, milk, eggs & grated cheese.
• Mix parmesan and garlic powder together (do not combine with other ingredients).
• Spread spinach out in the pie crust.
• Pour egg mixture into crust.
• Arrange mushrooms and feta over the top
• Sprinkle with parmesan/garlic mixture.
• Bake for one hour at 350.

SALMON & ASPARAGUS QUICHE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
• Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
• Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
• Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
• Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.

ASPARAGUS TART

Steps:

• Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan.
• Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F.
• Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.

SPRING ASPARAGUS QUICHE

Steps:

• Preheat oven to 425 degrees F.
• Coat a 9-inch springform pan with nonstick cooking spray; set aside.
• In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes.
• Drain; set aside.
• In a small bowl stir together the grated Parmesan and basil.
• Sprinkle a work surface with half of the mixture.
• Roll out pizza dough on the surface to a 12-inch square.
• Sprinkle with remaining Parmesan mixture.
• Using a rolling pin, gently press into dough by rolling over top.
• Turn dough into prepared pan.
• Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high.
• Line dough in pan with a double thickness of foil.
• Bake for 8 minutes.
• Remove foil.
• Bake 5 minutes more.
• Remove from oven.
• Reduce oven temperature to 350 degrees F.
• Meanwhile, in a small skillet cook bacon until crisp.
• Drain, reserving 1 tablespoon drippings.
• Crumble bacon; set aside.
• Cook onion in reserved drippings over medium heat until tender but not brown; drain.
• In a medium mixing bowl stir together eggs, milk, salt, and nutmeg.
• Stir in crumbled bacon and onion.
• Toss together Swiss cheese and flour.
• Add to egg mixture; mix well.
• Pour egg mixture into the dough-lined pan.
• Toss asparagus halves with the oil.
• Arrange asparagus in a spokeline pattern on top of egg mixture.
• Bake 35 to 40 minutes or until a knife inserted near the center comes out clean.
• Let stand 10 minutes before serving.
• Remove sides of pan to serve.
• Top with shaved Parmesan cheese, if desired.
• Makes 6 main-dish servings.

ASPARAGUS AND FONTINA QUICHE

Steps:

• Preheat the oven to 350°F.
• Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
• In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
• Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
• In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
• Pour the mixture into the unbaked pie shell.
• Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
• Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
• The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

ONION AND ASPARAGUS QUICHE

Steps:

• Put the flour and quarter teaspoon fine sea salt into a bowl, add chopped butter and rub in until the mixture resembles coarse bread crumbs. Add 3 tablespoons of ice cold water and mix with a butter knife until the dough just comes together.
• If it seems too dry, add a little extra water, but try not to make dough too wet. Lightly knead into a smooth ball, wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out.
• Roll out onto a lightly floured surface to a large round, to the thickness of 1 pound coin. Use to line the tin and trim off the excess. Chill again for at least 30 minutes.
• Heat the oven to 200C, 400F gas 6. Line the tart case with tin foil and bake blind for 15 minutes. Brush the inside of the tart case with egg white, and then cool. Remove the foil and bake for another 5 to 10 minutes.
• Adjust the oven setting to 180°C, 350°F gas 4.
• Slice the spring onions on the diagonal. Melt the butter in a pan, add the spring onions, season
• and cook gently over medium heat until soft but not browned. Remove and allow to cool slightly.
• Blanch the asparagus in a pan of boiling water for 2 to 3 minutes; they should still retain a bite.
• Drain and refresh under cold running water, then drain well. Cut the asparagus spears in half lengthwise.
• Whisk the eggs, egg yolks and cream together in a bowl. Reserve a good handful of cheese for sprinkling,
• and the rest of the cheese to the creamy mixture and season well with sea salt and fresh ground black pepper.
• Sprinkle half the reserve cheese in a thin layer over the pastry base and scatter
• over the spring onions. Arrange the asparagus on top, then carefully pour on the creamy mixture
• to just below the rim of the pastry. Sprinkle with remaining cheese and bake for 30 to 35 minutes,
• until the filling is set and golden. According to Tim slightly before unmoulding.
• Serve warm or at room temperature .

PARMESAN-PANKO ASPARAGUS SPEARS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Set a cooking rack over a baking sheet.
• Whisk egg whites, mayonnaise, salt, and black pepper in a bowl until thoroughly combined. Mix panko crumbs, Parmesan cheese, Italian seasoning, and lemon peel together in a shallow bowl or on a piece of waxed paper.
• Dip each asparagus spear into egg white mixture, then press into crumb mixture to coat. Place coated spears on prepared rack; drizzle with olive oil.
• Bake asparagus in the preheated oven until coating is browned and crisp, 15 to 17 minutes. Squeeze lemon juice over asparagus and serve immediately.