ASPARAGUS TOMATO QUICHE
Just in time for the first delicious crop of asparagus comes a recipe from Dorothy Hussey of Bishop, California that features those savory stalks. "It might look difficult," she divulges, "but it's actually simple to make."-Dorothy Hussey, Bishop, California
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.
Nutrition Facts :
ASPARAGUS QUICHE
A delectable combination of ingredients that result in a tasty quiche dish.
Provided by Michele O'Sullivan
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 12.4 g, Cholesterol 105.6 mg, Fat 26.3 g, Fiber 0.9 g, Protein 12.4 g, SaturatedFat 10.2 g, Sodium 383.1 mg, Sugar 0.9 g
ASPARAGUS AND CHEDDAR QUICHE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 13
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 TOMATO FRITTATA WITH FETA
This simple Asparagus and Tomato Frittata with Feta is a light and healthy breakfast recipe that is perfect for feeding a crowd on the weekend of prepping ahead of time for easy breakfasts and lunches.
Provided by Kristen McCaffrey
Categories Appetizer Breakfast Lunch
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees.
- Whisk together the eggs, milk, and 1/2 cup feta cheese. Season with salt and pepper.
- In a skillet, heat the olive oil over medium heat. Add the green onions and asparagus and saute until just tender, about 2-3 minutes.
- Add the tomato and cook for one more minutes.
- Pour in the egg mixture and cook until the eggs begin to set but don't burn, about 4-6 minutes.
- Sprinkle top with remaining feta cheese and place in the oven. Bake for 8-12 minutes until eggs are completely set and cooked through.
Nutrition Facts : ServingSize 1 slice, Calories 206 cal, Carbohydrate 7 g, Fat 12 g, Protein 18 g, Fiber 2 g, SaturatedFat 5 g, Cholesterol 290 mg, Sodium 469 mg, Sugar 4 g
ROASTED TOMATO, BASIL & PARMESAN QUICHE
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
Provided by Barney Desmazery
Categories Afternoon tea, Lunch, Main course, Snack, Supper
Time 1h40m
Number Of Ingredients 8
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
- In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- When you remove the tart case from the oven, take out the tomatoes, too.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.
Nutrition Facts : Calories 494 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
VEGAN QUICHE WITH ASPARAGUS AND TOMATOES
If you're looking for festive vegan spring recipes, this vegan quiche with asparagus and tomatoes is perfect for you. It's a great recipe for Easter! Besides, the recipe is super versatile and you can use many other vegetables if asparagus aren't in season.
Provided by Sina
Categories Appetizer Main Course
Time 2h5m
Number Of Ingredients 15
Steps:
- Make the dough: Combine all ingredients in a bowl and knead into a smooth dough. Form a small ball and let it rest in the fridge for about 30 minutes.
- Meanwhile, cut the green onions into rings. In a medium pan, heat some oil and add the green onions. Stir gently for about 2 minutes. Set aside. Cut the asparagus into small pieces and cook in salt water for about 3 minutes.
- In a medium bowl, combine the silken tofu, the oil, the starch, the turmeric, the herbs de Provence and - if using - kala namak. Whisk until smooth. Chop the sun-dried tomatoes. Add them together with the green onions and the cooked asparagus (save the asparagus ends for the top) to the tofu-mixture and stir well.
- Divide the dough into twelve portions and place twelve baking cups into a muffin tray. Evenly press the dough balls into the bottom and all the way up the sides of the muffin cups. Fill with the tofu-mixture, top with half a cherry tomato and an asparagus end and bake for 30-35 minutes at 350 °F (180°C). Serve together with a green salad or as a snack.
Nutrition Facts : Calories 206 kcal, Carbohydrate 16 g, Protein 4 g, Fat 14 g, SaturatedFat 3 g, Sodium 192 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ASPARAGUS, LEEK, AND GRUYERE QUICHE
This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
- Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
ROASTED TOMATO & ASPARAGUS QUICHE
Provided by Silvia Ribas
Time 1h5m
Number Of Ingredients 10
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.
SPINACH, TOMATO AND FETA QUICHE
This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.
Provided by Sackville
Categories Cheese
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
- When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
- The crust should come 1 to 1 1/2 inches up the side of the pan.
- Crumble the feta cheese onto the bottom of the crust.
- Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
- Spread the spinach over the feta cheese.
- Beat the eggs, garlic and creme fraiche together.
- Pour over top of the feta cheese and spinach.
- Place cherry tomatoes on top of the quiche.
- Sprinkle chives and ground pepper on top.
- Bake at 350 F or 180 C for 45 minutes.
Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7
FRITTATA WITH ASPARAGUS, TOMATO, AND FONTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.
Nutrition Facts : Calories 197 calorie, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 214 milligrams, Sodium 351 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 11 grams, Sugar 2 grams
HAM, TOMATO AND SWISS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Pat into a 9 inch deep dish pie plate the uncooked crescent roll dough to form a crust. Sprinkle in 1/2 cup of cheese on bottom and top with ham and tomato. In a medium bowl, mix together the eggs and cream. Season with salt and pepper. Pour into pie plate and top with remaining cheese. Bake for 40 minutes or until firm.
ASPARAGUS CHEDDAR QUICHE
I found this wonderful recipe in one of the calendars put out every year by the Ontario Milk Marketing Board. It's a great way to use up cooked asparagus if you have any left from Sunday dinner.
Provided by Irmgard
Categories One Dish Meal
Time 1h5m
Yield 1 quiche
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Brush the partially baked pie shell with mustard.
- Reserve.
- Melt butter.
- Cook onion until tender but do not brown.
- Combine onion with dill, asparagus and cheese.
- Spoon evenly into the pie shell.
- Beat eggs.
- Add milk, salt, pepper, nutmeg and cayenne.
- Pour the mixture over the asparagus and cheese.
- Bake 35 to 45 minutes or until just set.
- Cool 10 minutes before serving.
ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES
This simple vegetarian side dish can be served with meat, fish and veggie mains alike
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.
Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
SALMON & TOMATO QUICHE
My mother-in-law gave me this one. It is very easy to make and very tasty. It can also be made with tuna, leeks, etc. Even my 5 year-old daughter ate this up and asked for seconds!
Provided by frusakam
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- Lightly grease bottom and sides of pie plate, then place pastry crust in pie plate.
- Thinly coat the bottom of crust with the mustard (brush it on or spread with a spoon).
- Spread salmon over bottom of crust, flaking with a fork.
- In a small bowl, beat eggs, creme fraiche, salt, pepper and dill together. Pour over salmon.
- Sprinkle as much shredded Swiss cheese as you like over the egg mixture.
- Top with tomato rounds and bake for 40 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 286.3, Fat 17.3, SaturatedFat 5.3, Cholesterol 145.5, Sodium 344.1, Carbohydrate 15.4, Fiber 1.5, Sugar 1.1, Protein 16.8
EASY QUICHE WITH ASPARAGUS, MUSHROOM, AND CHEDDAR
Easy Quiche Recipe with Asparagus, Mushrooms and Cheddar | A delicious crowd pleasing recipe that can be made with just 5 minutes of active preparation time!
Provided by Kit Graham
Time 50m
Number Of Ingredients 9
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.
ASPARAGUS, BACON & SHALLOT TART
My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces., In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust., Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 367 calories, Fat 30g fat (14g saturated fat), Cholesterol 109mg cholesterol, Sodium 441mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
ROASTED TOMATO & ASPARAGUS CRUSTLESS QUICHE
This crustless quiche recipe is a good choice for your next brunch, but it's also nice for a vegetarian dinner served with a side salad and a slice of focaccia.
Provided by EatingWell Test Kitchen
Categories Healthy Cottage Cheese Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Arrange asparagus and tomatoes, cut sides up, in a single layer in a 15x10-inch baking pan. Coat vegetables with cooking spray. Roast, uncovered, for 10 to 12 minutes or until browned and tomatoes are soft. Set aside and let cool.
- Reduce oven temperature to 375 degrees F. Combine egg, cottage cheese, onion, flour, rosemary, and pepper in a large mixing bowl. Stir in the asparagus and tomatoes.
- Coat a 9-inch deep dish pie plate with cooking spray. Pour egg mixture into the prepared pie plate. Bake, uncovered, about 40 minutes or until a knife inserted near the center comes out clean. Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 10.8 g, Cholesterol 10 mg, Fat 2.4 g, Fiber 1.3 g, Protein 21.4 g, SaturatedFat 1.5 g, Sodium 537.5 mg, Sugar 2.8 g
QUICHE CRUST
This Delicious quiche crust is great for so many recipes and easy to make.
Provided by Raquel Pineira
Categories Breads
Time 1h17m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, oour the vinegar into the ice water, stir and set aside.
- 2. Sift flour into a large bowl.
- 3. Add salt and stir well. Using a pastry cutter, cut the butter into the flour until the texture resembles peas and breadcrumbs ( or you can pulse about 8 times in a food processor).
- 4. Sprinkle a few tablespoons of the cold vinegar water into the flour and butter mixture. Stir to incorporate.
- 5. Keep adding the liquid q tablespoon qt a time until the mixture starts to form large lumps. Note: you will need about half of the liquid.
- 6. Form the dough into a ball by pressing it together. Flatten it into a circle to fit the pan and fold in half. Flatten again and fold in half again. Shape back into a circle, wrap in plastic wrap and refrigerate for at least one hour.
- 7. Preheat oven to 375°F (190°C).
- 8. Flour your work surface. Roll out the crust to ⅛" thick. Place your pie plate upside down over the rolled out dough to be sure that it is large enough. There should be about an extra 1" of dough all around the edge of the pie dish.
- 9. Tuck the edges of the crust underneath the pastry and crimp the edges with your fingers or by pressing down with a fork.
- 10. Line the inside of the crust with a piece of parchment paper, leaving enough overhang on the edges to easily lift it out later. Fill the inside with pie weights, dry beans, or dry rice. Place the pie dish onto a larger cookie sheet to catch any butter that may leak out of the pie dish.
- 11. Bake the crust for 15 minutes, take out the parchment paper with the weights and bake for another 7 minutes.
Nutrition Facts : ServingSize 1 g, Calories 275 kcal, Carbohydrate 15 g, Protein 2 g, Fat 23 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 61 mg, Sodium 329 mg, Fiber 1 g, UnsaturatedFat 7 g
ASPARAGUS QUICHE
There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
ASPARAGUS AND TOMATO TART
Steps:
- Preheat oven to 375 degrees F.
- Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
- Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
- In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
- Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
- In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.
BASIC QUICHE
Basic Quiche
Provided by Kate Merker
Time 1h
Number Of Ingredients 10
Steps:
- Heat your oven to 375°F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
- Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
- In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
- Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.
Nutrition Facts : Calories 362 kcal, Carbohydrate 18 g, Cholesterol 198 mg, Protein 18 g, SaturatedFat 13 g, Sodium 533 mg, Sugar 2 g, Fat 27 g, UnsaturatedFat 0 g
ASPARAGUS BRIE QUICHE
This is quite easy to make and nice for a weekend breakfast or even to take as a snack, when you're running out the door.
Provided by Sackville
Categories Savory Pies
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 200°C or 400°F.
- Use pastry to line a 9 inch round flan tin or dish.
- Melt butter and lightly fry the spring onions.
- Meanwhile, cut the rind from the cheese and chop into small cubes.
- Throw cheese, eggs, cream and milk into a food processor (or use a hand mixer in a bowl) and blend until smooth.
- Add nutmeg, salt and pepper.
- Scatter onions on base of pastry, pour in cheese mixture and place asparagus spears in a spoke pattern on top.
- Bake for 25-30 minutes until set and lightly browned.
HEARTY ASPARAGUS QUICHE
My husband and I are avid sailors. So, before we head out to the lake on chilly mornings, I like to prepare this hearty quiche, along with coffee and fresh-from-the-oven muffins for a warm wake-up.
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.
Nutrition Facts : Calories 374 calories, Fat 25g fat (13g saturated fat), Cholesterol 165mg cholesterol, Sodium 729mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 17g protein.
PACKER'S ASPARAGUS & TOMATO QUICHE
Never liked asparagus? Try this; it'll convert you. I would have eaten the whole thing by myself but I couldn't handle being stared down by everyone else that was gobbling this up. I had to ask for this recipe.
Provided by scancan
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first seven ingredients until well blended. Set aside.
- Slice half of the asparagus spears and place on the bottom of the piecrust. Pour mixture on top.
- Bake for twenty minutes in a pre-heated 375 oven.
- Remove from oven and arrange remaining asparagus and tomatoes on top of the quiche.
- Continue baking for another 20-30 minutes or until set. Enjoy!
Nutrition Facts : Calories 280.8, Fat 18.7, SaturatedFat 8.1, Cholesterol 129.4, Sodium 728.3, Carbohydrate 16.9, Fiber 1.5, Sugar 0.7, Protein 11.4
ONION AND ASPARAGUS QUICHE
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 .
TOMATO & ASPARAGUS TART
Hearty and substantial, excellent for starter or as part of the main meal, and could also be served as a supper. A great dish for picnics and summer garden parties.
Provided by food4satisfaction
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat oven to 190C
- Grease a 9" tart tin with margarine.
- TO MAKE PASTRY:
- Place butter, flour and herbs all together in a bowl.
- With the fingertips, rub the butter and seasoned flour together until it resembles fine breadcrumbs. Alternatively, whizz the butter and seasoned flour together in a food processor/Kenwood, to speed things up!
- Once mixed, add a little water, combining the mixture together with a palette knife. Keep adding water until the mixture has bonded.
- Roll out the pastry until approx. just under 1/2 cm thick and wide enough to cover dish.
- Flop the pastry in half, placing it over half of the dish, then fold the pastry out to cover the other half of the dish. Rearrange the pastry so that there are no air-gaps between the dish and the pastry. Then, with a rolling pin, roll off the ragged edges of pastry from around the edge of the dish.
- Prick the base with a fork.
- If you prefer to "bake blind", scrumple up a circle of baking parchment and unfold again. Place the parchment on top of the pastry and pour the baking beans on top. Put the pastry in the oven for 8 mins.
- Once time is up, remove the parchment and beans and place back in the oven for a further 8 mins.
- Whilst pastry is baking, mix together the beaten eggs, double cream, crushed garlic and S & P. Combine with a whisk.
- Halve cherry tomatoes, slicing horizontally across the tomato (as opposed to slicing straight through the centre where the stem comes from). For looks sake, this gives equal halves, where the centres look the same.
- Now bring a small pan of salted water to the boil. Add asparagus and blanch for 1 minute. Remove and pat dry.
- Add the spinach to the boiling water, then remove immediately and pat dry.
- If the asparagus is quite chunky, halve lengthways - however, do this after it is cooked.
- Once pastry is out of the oven, lay blanched spinach on the bottom of the pastry base. Add the asparagus, grated cheese and tomatoes, cut side up in any arrangement you like.
- Scatter over the basil and finally add the egg mixture on top.
- Transfer to the oven and bake for about 25 mins, or until filling is firm when prodded.
- Note:
- I deserve no thanks for the pastry ingredients, as I've taken it from Luke Bolam's recipe for 'Mini Quiche Lorraines'. It works so well i've used it ever since! ...see link: http://www.bbcgoodfood.com/recipes/1514633/mini-quiche-lorraines
CREAMY CRUSTLESS ASPARAGUS AND TOMATO QUICHE
Provided by Metro
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.Wash and cut all your vegetables.Add olive oil to an oven-safe or cast-iron skillet. Lightly cook asparagus for about 5 minutes over medium heat. Transfer asparagus to plate with paper towel and set aside.Whisk together the eggs, Selection 35% cream, milk, salt, pepper, cheese, garlic and shallots.Pour the egg mixture into the oven-safe skillet. Add the asparagus and tomatoes.Bake for 35-40 minutes or until the center of quiche sets.
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