Asparagus Mushroom Bacon Quiche Food

SPINACH, BACON AND MUSHROOM QUICHE

Steps:

• Preheat oven to 375°F.
• Sprinkle bottom of pastry-lined quiche/tart pan or pie plate with 1 tbsp dry breadcrumbs (this will absorb any excess moisture).
• Place bacon in a large skillet; cook over medium high heat until evenly brown; remove with slotted spoon and drain on paper toweling; set aside.
• With 2 tbsp of the bacon fat, sauté onion and mushrooms until all the liquid released by the mushrooms has evaporated; add spinach and cook 1-2 minutes, just until spinach wilts; add reserved bacon, coriander and nutmeg and season lightly (remember there will be salt in the cheese); place in pastry and top with 1 1/2 cups cheddar cheese.
• Beat together cream cheese, eggs and milk; season to taste; carefully pour over quiche and gently shake quiche to distribute custard.
• Bake in preheated oven for 40-50 minutes, or until quiche is golden-brown, sprinkling with 1/2 cup of cheese 10 minutes before quiche is done (put the quiche directly on the oven floor for the last 10-15 minutes of baking to crisp up the crust); cool for 10-15 minutes before serving.

ASPARAGUS MUSHROOM QUICHE

Steps:

• Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
• Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
• Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
• Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
• Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.

ASPARAGUS SWISS QUICHE

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain., Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain., In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

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.

ASPARAGUS QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
• In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
• Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

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.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• Preheat oven to 425°F.
• Bring a large saucepan of water to a boil on high.
• Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
• Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
• Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
• In a large bowl, mix remaining ingredients.
• Pour egg mixture over the vegetables.
• Bake at 425F for 30 minutes, or firm. Cool briefly.

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 MUSHROOM BACON QUICHE

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.

ASPARAGUS BACON QUICHE

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 AND MUSHROOM QUICHE

Steps:

• 1. Preheat oven to 350.
• 2. In one skillet saute onions, mushrooms, and garlic with olive oil.
• 3. In another skillet saute asparagus in olive oil ...add salt and pepper...I deglazed my pan with a little white wine...but not necessary I just like the flavor. You want the asparagus a little tender but don't overcook.
• 4. In a bowl whisk together eggs and milk...add a little salt and pepper. Add 1 cup of the cheese.
• 5. Evenly divide the asparagus and onion/mushroom mixture between the two pie shells. Pour the egg mixture over...1/2 in each shell
• 6. Bake for 30 min on 350.
• 7. while quiche is baking fry bacon and crumble.
• 8. After 30 min top the quiche with remaining 1 cup of cheese and bacon ... put back in the oven for another 5 min.

SPINACH AND ASPARAGUS QUICHE

Steps:

• For the batter:
• In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
• For the crust:
• Preheat the oven to 350 degrees F. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
• To assemble:
• Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

QUICHE

Steps:

• Preheat oven to 400 degrees.In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don't clean the pan.Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you'd like a little kick.) With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

FARMHOUSE HEARTY MUSHROOM, ASPARAGUS AND BACON QUICHE

Steps:

• Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
• Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
• Preheat oven to 375.
• In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
• In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
• Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
• Mmm-good!

EASY QUICHE WITH ASPARAGUS, MUSHROOM, AND CHEDDAR

Steps:

• Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
• Layer the asparagus, mushrooms, and cheese in the pie crust.
• Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
• Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
• Bake for 35-45 minutes, until the center of the quiche has firmed up.

ROUND 2 RECIPE-BACON AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, add the bacon and cook until crisp. Remove from pan and drain on a brown paper bag or paper towels and reserve the fat in the pan. Chop the bacon when cooled and reserve.
• To the same skillet with reserved bacon fat, add the onions and mushroom stems and cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
• In a large bowl mix together the eggs, milk, herbs and salt and pepper, to taste. Stir in the cheese, the reserved bacon and the mushroom mixture.
• Pour the filling into the pie crust. Put on a baking sheet and bake until the quiche has set and top and crust has browned, about 30 to 35 minutes.

MUSHROOM ASPARAGUS QUICHE

Steps:

• Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside., In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust. , Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• Heat a small amount of oil in a non stick frying pan and put it on a low heat.Add the bacon,onions,asparagus,mushrooms and cook for 4/5 minutes.
• Combine the eggs with the cream and milk and season well then add all the other
• ingredients together.sprinkle the thyme over the top.Bake to 30/40 minutes or until set.
• Remove from the oven and allow to set.Trim the pastry edges to get the perfect edge.
• Making the pastry
• Begin by sifting the flour and pinch of salt into a large bowl, Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour using your fingertips only and being as light as possible. As you gently rub the fat into the flour.Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together, using the knife to make it cling. Then discard the knife and, finally, bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If this hasn\'t happened, then add a spot more water. Now place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes.
• Preheat the oven to 190 C / 375 F / gas mark 5.
• Remove the Pastry case from the fridge and line the base of the pastry with baking parchment and then fill in with baking beans.Place on a baking tray and bake blind for 20 minutes.Remove the beans and parchment and return to the oven to cook for another 5 minutes to cook the base.

MUSHROOM ASPARAGUS QUICHE

Steps:

• Preheat your oven to 350°.
• Roll and shape pie dough to fit your tart pan. Prick with a fork and pop it into the preheated oven for 10 minutes, remove and assemble the filling.
• In a 10 inch skillet over moderate heat; melt two tablespoons of butter. Sauté sliced onions for 3-4 minutes until soft. Add in the mushrooms and cook for 4 more minutes. Add in the asparagus and cook for 5 minutes stirring occasionally. Once the asparagus is bright green and starting to golden add in the garlic and cook for 1 minute. Remove and let cool slightly for 5 minutes, then evenly spread them out into the pre-baked tart shell and sprinkle with cheeses.
• In a mixing bowl; beat eggs and milk. Season with kosher salt and black pepper and gently pour over veggies and cheese. Carefully slide the quiche back into the 350 degree oven and bake for 30 minutes, rotating halfway through.
• Let cool slightly before slicing and serving. Sprinkle with a little fresh chive for garnish.

ASPARAGUS, CHERRY PEPPER AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
• Make the filling: Put the asparagus, cherry peppers and onions in a large bowl. Add the bacon and jarlsberg and toss to combine.
• Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.
• Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
• Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
• Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• Roast the mushrooms in a preheated 350F/180C oven until golden brown, about 15-20 minutes.
• Steam the asparagus until just tender.
• Sprinkle half of the cheese over the pie crust followed by the asparagus, the mushrooms and the remaining cheese.
• Mix the eggs, cream, milk and pepper in a bowl and pour over everything.
• Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.

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 .

BACON AND ASPARAGUS FLAN

Steps:

• Slice the asparagus into lengths of about 5cm/2in. Half fill a large non-stick frying pan with water and bring to the boil. Add the asparagus, bring back to the boil and cook for a minute until just tender. Drain and rinse under running water until cold, then pat dry.
• Trim any fat off the bacon and cut into 1cm/½in strips. Return the pan to a low heat, add the oil and gently fry the onion and bacon until lightly browned, stirring regularly.
• Add the onion and bacon to the bowl with the asparagus, toss lightly and leave to cool.
• Preheat the oven to 200C/180C Fan/Gas 6. Place a baking tray in the oven to heat.
• Lightly oil a 20cm/8in loose-based fluted flan tin that's about 3.5cm/1½in deep. Pour the rest of the oil into a small bowl.
• Place a sheet of filo pastry in the flan tin, pressing it firmly against the base and sides. Using the tip of a pastry brush, brush the pastry with a little oil then cover with a second pastry sheet at a right angle to the first. Brush with more oil and cover with a third sheet at the same angle to the first. Brush with the oil and cover with a fourth sheet, running in the same direction as the second. Roll and crumple the overhanding pastry back on to the rim of the tin, lifting slightly above it, and brush lightly with the remaining oil. Place the tin on the baking tray.
• Put the cornflour in a non-stick saucepan and stir in 50ml/2fl oz of the milk to make thin paste. Pour over 200ml/7fl oz of the milk and stir well. Bring to a simmer, stirring constantly.
• Cook for a minute over a medium heat, stirring, until the sauce is thick and smooth.
• Season, then remove from the heat and stir in the rest of the milk to cool and loosen the sauce.
• Stir in the beaten eggs until thoroughly combined.
• Scatter half the asparagus, bacon and onion mixture over the base of the pastry case and pour the white sauce gently on top. Scatter the remaining asparagus and bacon mixture on top and press down lightly, then sprinkle evenly with the cheese.
• Bake on the preheated baking tray in the centre of the oven for 25-30 minutes or until the pastry is lightly browned and crisp and the filling is set.
• Take the flan out of the oven and leave to cool in the tin for 10 minutes before removing. Serve warm or cold.

ASPARAGUS QUICHE

Steps:

• 1. Preheat oven to 350 degrees, with the rack in the lowest position.
• 2. In a large skillet, melt butter over medium. Add bacon and cook until starting to brown. Add leek, asparagus, garlic, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool.
• 3. In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt and a pinch of nutmeg.
• 4. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
• 5. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet after about 30 minutes. Let stand for 15 minutes before serving.
• 6. To store, let cool, then refrigerate, up to 1 day. Reheat at 350 until warm in center, about 30 minutes. It does warm up very well.
• 7. To save time I used a pre-made (Maria Calendar) frozen crust and it worked just fine.