Asparagus And Parmesan Quiche Food

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ASPARAGUS MUSHROOM BACON QUICHE



Asparagus Mushroom Bacon Quiche image

A great way to make a different meal of left overs. Be it breakfast, brunch or supper. Serve with a glass of wine crisp fresh bread and a salad for a beautiful meal.

Provided by Rita1652

Categories     Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 pie crust
2 cups cheddar cheese, shredded
3 slices cooked bacon, crumbled
3/4 cup mushroom, cooked
1/3 cup onion, sliced and sauteed
14 asparagus spears, roasted just the top half save the rest for soup
1 cup milk
6 eggs, lightly beaten
1/2 teaspoon italian seasoning
1 teaspoon garlic

Steps:

  • Preheat oven to 425 degrees.
  • Place crust in 9 inch pie pan.
  • Layer cheese, mushrooms, onions.
  • Arrange asparagus in a wheel fashion. As in picture.
  • Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese.
  • Bake 15 minutes. Lower oven temperature to 350 and bake for 30-45 minutes. Remove and let rest for 15 minutes. Serve with a salad and enjoy.

Nutrition Facts : Calories 327.4, Fat 22.9, SaturatedFat 10.1, Cholesterol 176.7, Sodium 434.1, Carbohydrate 14.4, Fiber 1.5, Sugar 1.1, Protein 16.2

ASPARAGUS & PARMESAN PASTRIES



Asparagus & Parmesan pastries image

A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year

Provided by Sara Buenfeld

Categories     Afternoon tea, Dinner, Lunch, Main course, Starter, Supper

Time 35m

Number Of Ingredients 8

6 tbsp mascarpone
40g (or vegetarian alternative), grated parmesan , plus extra shavings to serve
3 tbsp finely chopped basil
zest ½ lemon
375g pack ready-rolled puff pastry , quartered (then cut to the length of the asparagus)
350g asparagus spear
1 tbsp olive oil
good handful pretty salad leaves , such as rocket, basil, frisée and little red chard, tossed in vinaigrette

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
  • Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
  • Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.

Nutrition Facts : Calories 535 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium

ROASTED ASPARAGUS WITH PARMESAN



Roasted Asparagus with Parmesan image

Asparagus is a yummy vegetable you can use for a side dish or appetizer.

Provided by Diane

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 5

olive oil cooking spray
1 pound fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan cheese
1 teaspoon sea salt
¼ teaspoon garlic powder, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
  • Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
  • Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g

ASPARAGUS BACON QUICHE



Asparagus Bacon Quiche image

Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions-it's a welcome addition to any brunch buffet. -Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
6 bacon strips, cooked and crumbled
3 large eggs
1-1/2 cups half-and-half cream
1 cup grated Parmesan cheese, divided
1 tablespoon sliced green onions
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground nutmeg

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.

Nutrition Facts : Calories 296 calories, Fat 19g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 557mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

SALMON & ASPARAGUS QUICHE



Salmon & asparagus quiche image

You can make and freeze this pretty quiche ahead of time. It serves eight so perfect for an impromptu spot of lunchtime entertaining

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Time 2h30m

Number Of Ingredients 14

plain flour , for dusting
700g shop-bought or homemade pastry
50g butter
1 large onion , halved and cut into thin slices
1 tsp fennel seeds
bunch asparagus (approx 400g), woody ends trimmed, then halved lengthways
100ml milk
300g skinless salmon fillets
300ml double cream
3 large eggs , beaten
½ small bunch dill , stalks removed
zest 1 lemon
100g cheddar , grated
fennel and rocket salad

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.

Nutrition Facts : Calories 816 calories, Fat 63 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

ASPARAGUS & CHEESE TART



Asparagus & cheese tart image

Bring together seasonal British flavours in this springtime quiche

Provided by Good Food team

Categories     Buffet, Lunch, Main course

Time 1h40m

Yield Cuts into 8 slices

Number Of Ingredients 7

140g plain flour
85g butter , cubed
85g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, finely grated
5 eggs
175ml milk
100g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, grated
300g asparagus , trimmed and cut in half lengthways

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.

Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

ROASTED TOMATO & ASPARAGUS QUICHE



Roasted Tomato & Asparagus Quiche image

Provided by Silvia Ribas

Time 1h5m

Number Of Ingredients 10

1 pastry recipe
18 asparagus spears
3 roma tomatoes
2 tbsp olive oil
5-6 eggs
2/3 cup milk
3-4 slices fresh mozzarella cheese
1/4 cup + 2 tbsp parmesan cheese
salt & pepper
fresh basil (garnishing)

Steps:

  • Cut the tomatoes into thick slices. Place the tomato slices on cookie a sheet over parchment paper Drizzle with olive oil and sprinkle with salt and pepper to taste. Broil for 5-7 minutes. Remove the roasted tomatoes from oven, set aside. Preheat oven to 350F degrees
  • Place the pastry dough over a greased 9 inch pie dish , cutting the remaining pastry around the edges with a kitchen scissor
  • Make a layer of asparagus, trimming it to fit the dish all around. Place the mozzarella cheese over the asparagus. Add more cheese if you prefer or not at all
  • In a medium bowl, beat the eggs and add the milk, parmesan cheese and salt and pepper to taste. Pour eggs mixture over the asparagus.
  • Top with the roasted tomato slices and asparagus. Garnish with parmesan cheese, salt and pepper.
  • Bake 45-50 minutes. Serve hot or cold. Refrigerate remaining quiche.

ASPARAGUS AND PARMESAN PUDDINGS



Asparagus and Parmesan Puddings image

Categories     Cheese     Egg     Vegetable     Appetizer     Side     Bake     Lunch     Ricotta     Asparagus     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 puddings

Number Of Ingredients 8

1/2 cup fresh breadcrumbs made from crustless Italian bread
2 pounds asparagus, trimmed
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup whole-milk ricotta cheese
1/4 cup all purpose flour
4 large eggs

Steps:

  • Butter eight 3/4-cup custard cups or soufflé dishes. Coat with breadcrumbs. Cut off asparagus tips. Cook tips in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain; reserve tips and 1 cup cooking liquid. Coarsely chop asparagus stalks.
  • Melt butter in large nonstick skillet over medium heat. Add onion; sauté until tender, about 6 minutes. Add stalks; sauté until crisp-tender, about 5 minutes. Add reserved asparagus cooking liquid. Cover; simmer until stalks are tender, about 12 minutes.
  • Uncover; cook until liquid is absorbed, stirring often, about 5 minutes. Transfer to food processor; puree. Add Parmesan, ricotta and flour. Using on/off turns, process just until blended. Season with salt and pepper.
  • Whisk eggs in bowl to blend. Add asparagus puree; whisk to blend. Stir in all but 16 asparagus tips. Divide custard among cups. Place cups in roasting pan. (Can be made 6 hours ahead. Cover; chill puddings and remaining asparagus tips.)
  • Preheat oven to 350°F. Pour hot water into pan to come 1 inch up sides of cups. Bake puddings until set, about 35 minutes. Let stand 10 minutes. Invert onto plates. Garnish with asparagus tips.

PARMESAN ROASTED ASPARAGUS



Parmesan Roasted Asparagus image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

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 FONTINA QUICHE



Asparagus and Fontina Quiche image

Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.

Provided by Joanna Gaines

Categories     HarperCollins     HarperCollins     Quiche     Egg     Brunch     Spring     Asparagus     Fontina     Milk/Cream     Vegetarian

Yield 6-8 servings

Number Of Ingredients 8

1 pound asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, grated (about 2 cups)
2 ounces Gruyère cheese, grated (about 1/2 cup)
1 unbaked homemade or store-bought 9-inch pie crust

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.

ASPARAGUS BACON QUICHE



Asparagus Bacon Quiche image

Another TOH recipe submitted by a reader from Georgia. This recipe sounds absolutely delicious - can't wait to try it.

Provided by DailyInspiration

Categories     Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

9 inches pastry shells, unbaked
1 lb asparagus, fresh, trimmed and cut into 1 inch pieces
6 bacon, strips cooked and crumbled
3 eggs
1 1/2 cups half-and-half
1 cup parmesan cheese, grated and divided
1 tablespoon green onion, sliced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch nutmeg, ground

Steps:

  • Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil, bake 5 minutes more and remove from oven and set aside. Cook asparagus in a small amount of boiling water until crisp tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus and sprinkle with remaining cheese. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 23-25 minutes longer or until a knife inserted near the center comes out clean.

ASPARAGUS WITH PARMESAN CRUST



Asparagus with Parmesan Crust image

Can be used as either a side dish or a warm appetizer. Indulge yourself with the finest balsamic vinegar you can find, and enjoy!

Provided by Kimber

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 5

1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
¼ cup balsamic vinegar, or to taste

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.

Nutrition Facts : Calories 93.4 calories, Carbohydrate 7 g, Cholesterol 6.2 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 114.5 mg, Sugar 4.4 g

CRUSTLESS ASPARAGUS QUICHE



Crustless Asparagus Quiche image

Make and share this Crustless Asparagus Quiche recipe from Food.com.

Provided by droppedstitch

Categories     Savory Pies

Time 45m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 9

1/2 lb fresh asparagus, trimmed and cut into 1/2-inch pieces
1 1/2 cups shredded swiss cheese, divided
1 1/3 cups canned crispy French-fried onions, divided
6 eggs
1/2 cup milk
1/2 cup grated parmesan cheese
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper

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.

ASPARAGUS AND PARMESAN FRITTATA



Asparagus and Parmesan Frittata image

Provided by Marc Murphy

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 7

2 large eggs
1/4 cup chopped leftover asparagus (1/2-inch pieces) or other leftover vegetables
1/4 cup grated Parmesan
Pinch kosher salt
Pinch freshly ground black pepper
1 teaspoon butter
Toasted English muffins, for serving

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-PARMESAN TART



Asparagus-Parmesan Tart image

Store-bought puff pastry makes easy work of this seasonal tart recipe from "Martha Stewart's Dinner at Home." For the most flavorful (and flaky) results, look for all-butter brands of frozen puff pastry, such as Dufour. Follow this dish withShrimp in Saffron Broth and Apricot-Almond Ice Cream Sandwiches for a quick spring meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 sheet (14 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, well beaten
10 medium asparagus spears, tough ends trimmed, shaved into thin strips using a vegetable peeler
2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
  • Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
  • Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.

SPRING ASPARAGUS QUICHE



Spring Asparagus Quiche image

I found this recipe in Better Homes and Gardens Magazine and being an asparagus lover myself, decided to share it with my friends ; ) This makes 6 main dish servings. Would make a nice brunch, or light supper served with a salad.

Provided by Bev I Am

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

nonstick cooking spray
8 ounces asparagus spears, trimmed and halved crosswise
1/2 cup grated parmesan cheese
2 teaspoons dried basil, crushed
1 (10 ounce) package prepared pizza crust
3 slices bacon
1 medium onion, chopped (1/2 cup)
5 beaten eggs
1/2 cup milk
1/8 teaspoon salt
1 dash ground nutmeg
1 1/2 cups shredded swiss cheese (6 ounces)
1 tablespoon all-purpose flour
2 teaspoons cooking oil
shaved parmesan cheese (optional)

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.

Nutrition Facts : Calories 263.6, Fat 18, SaturatedFat 8.8, Cholesterol 192.7, Sodium 336.4, Carbohydrate 7.4, Fiber 1.2, Sugar 1.9, Protein 18.1

ASPARAGUS AND PARMESAN QUICHE



Asparagus and Parmesan Quiche image

Quiche has been a long time favorite main course of mine!! I love it for its ease, versatility and great taste. This is fantastic served with a tomato salad!!

Provided by Chef mariajane

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

one 9-inch deep dish pie crust, baked
2 teaspoons Dijon mustard
12 asparagus spears, blanched, cut into 1-inch pieces (thawed if frozen)
1/3 cup parmesan cheese, grated (or cheddar cheese could be used)
3 eggs
1 cup milk
1/4 teaspoon pepper
1 dash hot pepper sauce
2 tablespoons fresh dill or 2 tablespoons fresh tarragon, chopped

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.

BAKED ASPARAGUS WITH PARMESAN



Baked Asparagus with Parmesan image

This is the Best Baked Asparagus on your table in 15 minutes! It boasts caramelized roasted asparagus, nutty, salty Parmesan and tantalizing buttery, crispy panko! You are going to want to make this addictive dinner side your entire meal! This Baked Asparagus takes just minutes of prep and can be on your table in less than 15 minutes or it can be prepped ahead of time and just popped in the oven when ready (LOVE this for entertaining). It is a quick, easy dinner side, extremely versatile and healthy too, loaded with fiber, antioxidants, vitamins and minerals!

Provided by Jen

Categories     Side Dish

Time 15m

Number Of Ingredients 9

1 bunch asparagus (1 pound) (ends trimmed)
2 Tablespoons olive oil
1 Tablespoon lemon juice
1/2 tsp EACH garlic powder, salt
1/4 tsp EACH pepper, dried oregano, dried basil
1/8 tsp EACH ground nutmeg, dried thyme
1/2 cup freshly grated Parmesan cheese ( or to taste)
1 tablespoon unsalted butter
1/3 cup panko breadcrumbs

Steps:

  • Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
  • Add asparagus to the baking sheet and add olive oil, lemon juice and all seasonings. Toss to evenly coat then arrange asparagus in a single layer. Evenly top with Parmesan cheese.
  • Bake at 425 degrees F for 7-10 minutes or until tender but still crisp.
  • While the asparagus is baking, make Panko topping. Melt one tablespoon butter in a skillet over medium heat. Add panko and stir to coat then continue to cook and stir until panko is golden.
  • Sprinkle toasted panko all over baked asparagus. Serve immediately.

CRUSTLESS ASPARAGUS QUICHE



Crustless Asparagus Quiche image

A crustless quiche with asparagus and baby spinach leaves. It's a true morning treat that takes very little effort to make.

Provided by Lisa MarcAurele

Categories     Breakfast     Main Course

Time 35m

Number Of Ingredients 7

8 ounces asparagus (cooked)
2 cups baby spinach leaves
6 eggs (beaten)
2 1/4 cup mozzarella cheese (grated)
2 tablespoons parmesan cheese (grated (can stuff is fine))
2 cloves garlic (minced)
salt and pepper to taste

Steps:

  • Grease a 9-inch pie pan.
  • Combine eggs with 2 cups of grated mozzarella cheese and garlic.
  • Reserve about 1/4 cup of the egg mixture.
  • Stir spinach leaves in remaining egg mixture and pour into the prepared pan. Layer asparagus on top of egg mixture in pan.
  • Pour reserved egg mixture on top.
  • Spring remaining 1/4 cup mozzarella and 2 tablespoons parmesan cheese on top.
  • Bake at 375 degrees F for about 30 minutes or until edges start to brown.

Nutrition Facts : ServingSize 99 g, Calories 155 kcal, Carbohydrate 2 g, Protein 12 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 148 mg, Sodium 271 mg, Sugar 1 g

ASPARAGUS AND CHEDDAR QUICHE



Asparagus and Cheddar Quiche image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

1 (11-inch) store-bought pie dough
3 tablespoons butter
1 small onion, finely chopped
1 bunch asparagus, chopped into 1/2-inch pieces
Pinch cayenne
Kosher salt and cracked black pepper
1 tablespoon minced garlic
1/4 cup chopped chives
2 tablespoons Dijon mustard
4 eggs
1 cup heavy cream
1 teaspoon grated nutmeg
1 1/2 cups shredded white Cheddar

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.

ASPARAGUS CRAB QUICHE



Asparagus Crab Quiche image

I almost always serve this quiche when I have company for lunch because it makes such a pretty presentation, but it's not hard to make. It gets rave reviews from family and friends-almost everyone who tastes it asks for the recipe.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 11

3/4 pound fresh asparagus, cut into 2-inch pieces
1 unbaked pastry shell (9 inches)
1 can (6 ounces) crabmeat, drained and flaked
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
3 large eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 teaspoon salt
3 drops hot pepper sauce
2 tablespoons grated Parmesan cheese
8 fresh asparagus spears for garnish

Steps:

  • Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 397 calories, Fat 24g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

ASPARAGUS PARMESAN



Asparagus Parmesan image

Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.

Provided by JenElaine

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 5

Number Of Ingredients 5

1 tablespoon butter
¼ cup olive oil
1 pound fresh asparagus spears, trimmed
¾ cup grated Parmesan cheese
salt and pepper to taste

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.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 4.1 g, Cholesterol 19.3 mg, Fat 17.5 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 5.6 g, Sodium 247.7 mg, Sugar 1.8 g

ASPARAGUS AND PARMESAN CRUSTED QUICHE



Asparagus and Parmesan Crusted Quiche image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 teaspoon curry powder
1 teaspoon poppy seeds
1 teaspoon kosher salt, plus additional as needed
1 1/2 sticks (12 tablespoons) unsalted butter, cubed and chilled
3 to 4 tablespoons ice water
2 tablespoons extra-virgin olive oil
1 bunch (about 12 ounces) "pencil" asparagus, ends trimmed
Kosher salt and freshly ground black pepper
Unsalted butter or nonstick cooking spray, for the pie dish
1/2 pound (8 ounces) cream cheese, softened
4 large eggs, lightly beaten
1 cup heavy cream
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, preferably Tabasco
1/8 teaspoon ground nutmeg
1/2 cup finely grated Parmesan

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.

ONION AND ASPARAGUS QUICHE



Onion and asparagus quiche image

All that is good about Spring!

Provided by lykkeligal

Time 1h

Yield Serves 6

Number Of Ingredients 0

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 .

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1/4 cup finely grated parmesan; 125 gram chilled butter, chopped; 1 egg yolk; 1-1 ½ tablespoons iced water; salad to serve (optional) Method. …
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  • Roll out pastry between 2 sheets baking paper to form a 5mm-thick rectangle. Transfer to oven tray and fold over edges to make a 2cm border. Chill for 15 minutes.
  • Bake pastry blind for 15 minutes, then remove paper and weights. Bake for a further 8-10 minutes until golden. Cool.


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  • In a food processor, pulse the flour and salt until combined. Add the butter and pulse for several seconds until the butter is the size of peas. Add the milk. Pulse for several seconds more until the dough just begins to hold together, adding more milk if necessary. Remove the dough and shape into a disc.
  • In a skillet over medium heat, soften the onion in the oil. Add the asparagus and sauté for 1 minute. Season with salt and pepper. Deglaze the skillet with the broth and reduce until nearly evaporated. Remove from the heat and let cool.


ASPARAGUS & KALE QUICHE - FOOD CHANNEL
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ASPARAGUS AND CHEESE TART | RECIPES | DELIA ONLINE
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EASY ASPARAGUS RECIPES - REAL SIMPLE
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CRUSTLESS ASPARAGUS QUICHE RECIPE - PBS FOOD
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ROASTED ASPARAGUS AND CRAB QUICHE RECIPE - GOOD FOOD
400g asparagus, woody ends removed, cut into 3cm lengths. 3 tbsp olive oil. 1 large onion, finely diced. 1 clove garlic, peeled and chopped. 250g crabmeat. 2 tbsp chervil, …
From goodfood.com.au
Servings 6
Total Time 1 hr 30 mins
Category Lunch
  • For the pastry, sift flour and salt together in a bowl, then rub in butter until mixture resembles breadcrumbs. Whisk egg and oil together in a separate bowl, then add to flour mixture and mix quickly until a soft dough forms. Add a drop or two of ice-cold water to bind if necessary. Wrap loosely in cling film, then press gently to flatten into a disc. Refrigerate for at least 1 hour, or up to 3 days.
  • When ready to line a 25cm tart case, remove pastry from fridge and allow to sit for 10 minutes before rolling out on a floured workbench to about 5mm thick. Gently roll up pastry over the rolling pin, transfer to the quiche tin and unfold. Press pastry against the fluted edges of the pan and trim the excess with a small sharp knife. Save the trimmings to patch up any cracks in the baked tart shell. Cover pastry lightly with cling film and refrigerate for at least 1 hour, or up to 1 day.
  • Preheat oven to 210C (190C fan-forced) and place an oven tray on middle rack. Remove the pastry case from the fridge and line with two pieces of baking paper, then fill with dried beans or rice. Place on the hot oven tray and bake for 30 minutes, then lift out the baking paper and the beans. Return the pastry to the oven for another 10 minutes or until golden brown. Remove from oven and if there are any cracks, patch while still warm with the reserved raw pastry.
  • For the filling, toss asparagus with 1 tbsp olive oil, season with salt and pepper, then place onto an oven tray and roast (at same oven temperature) for 5 to 7 minutes until slightly softened. Meanwhile, sweat onion in a pan over medium heat in remaining 2 tbsp of oil until soft and translucent, then stir in garlic and cook for 1 minute. Transfer in to a medium bowl and add roasted asparagus, crabmeat and chervil. Cool for a few minutes before distributing over pastry shell.


SALMON, ASPARAGUS AND PEA QUICHE - GOOD HOUSEKEEPING

From goodhousekeeping.com
Cuisine French
Total Time 1 hr 50 mins
Category Weeknight Meals, Fish
Published 2021-05-25
  • First, make the pastry. Using a food processor, pulse the flour and butter until mixture resembles fine breadcrumbs. Alternatively, rub butter into the flour using your fingers.
  • Lightly flour a work surface and roll out pastry; use to line a 20.5cm round, 3.5cm deep fluted tart tin. Trim excess pastry and prick base all over with a fork.
  • Preheat oven to 190°C (170°C fan) mark 5. Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Cook for 20min, until pastry sides are set.
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