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
ASPARAGUS AND PARMESAN CRUSTED QUICHE
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Pulse the flour, curry powder, poppy seeds and salt in a food processor. Pulse in the butter until it turns to loose crumbs. (Do not overmix.) Add 2 to 3 tablespoons ice water through the top and pulse until the dough comes together and forms a loose ball, adding additional ice water as needed. Remove the dough and form it into a disc. Wrap in plastic and refrigerate for at least 20 minutes.
- For the batter: Heat a 12-inch skillet over medium heat and add the olive oil. Once the oil is hot and begins to smoke lightly, add the asparagus and cook over high heat until the excess water is cooked out and the stems are softened slightly, 3 to 4 minutes. Season with salt. Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool.
- Place a baking sheet in the center of the oven and preheat to 350 degrees F. Grease a 9-inch pie dish with butter or nonstick cooking spray.
- Turn the dough onto a floured surface. Roll the dough into an 11- to 12-inch round. Roll the dough up around the rolling pin and roll it back over the pie dish. Press it gently into the bottom and up the sides. (Ideally, there should be about an inch of excess dough hanging over the sides.) Pinch the dough up to create a crimped top edge. Line the dough with a piece of parchment paper, then fill it with pie weights or dry beans and bake until light brown, 18 to 20 minutes. Remove the parchment and weights and cool at least 15 minutes.
- Whisk the cream cheese with the eggs in a large bowl until smooth. Whisk in the heavy cream, Worcestershire, hot sauce, nutmeg and black pepper to taste. Line the asparagus up in piles of 5 to 6 at a time. Cut three-quarters of each asparagus into 1-inch slices, leaving the pretty tips separated and intact. Fill the quiche shell with the batter and the 1-inch pieces of asparagus stems. (Reserve the tips for later.) Place the quiche carefully on the baking sheet in the oven and bake until the batter sets and browns on top, 20 to 25 minutes. Remove from the oven and place the reserved asparagus tips on top, then sprinkle with an even layer of the Parmesan. Place back in the oven until the top browns slightly, an additional 5 to 8 minutes. Cool at least 20 minutes, then cut and serve.
ASPARAGUS 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 :
TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE
Blistered cherry tomatoes, briny kalamata olives, fresh rosemary and a duo of fontina and Emmentaler add brightness and flavor to this eye-catching Mediterranean-inspired dish. Baked over a layer of toasted breadcrumbs, it has the elegance and appeal of a classic quiche without the effort of making a pastry base.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings (one 9-inch quiche)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
- Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
- Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
- Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
- Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.
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.
CRABBY ASPARAGUS/TOMATO QUICHE IN A CHEEZEE CRUST
If you are a cheese-nut, this Quiche is perfect for you. The recipe can be used to serve four or six persons with salad or other accompaniments. Make a nice light lunch; perfect for brunch. Prep. time includes cooling dough in refrigerator. Cook time includes stove-top saute, and oven baking, and finished resting period.
Provided by TOOLBELT DIVA
Categories Crab
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- THE PASTRY: You will need a 9" quiche pan, or deep pie plate.
- In a medium mixing bowl, place the flour, grated cheese and salt.
- Cut the butter, (or solid vegetable shortening), into the mixture until it is crumbly.
- Mix the ice water and cold lemon juice together; add the liquid, tablespoon at a time and stir into the flour mixture, using just enough to bind the mixture.
- If you need more liquid, add by drops at a time.
- Collect all moistened particles into a smooth but not sticky ball or dough.
- Wrap the ball of dough securely in waxed paper and chill in refrigerator for at least an hour before handling again.
- With as little handling as possible, form dough into a round disk.
- Place disk on your pastry board and roll out large enough to fit over the edges of the quiche pan, or deep pie plate.
- Lift the pastry shell by rolling the dough onto your rolling-pin.
- Over your selected baking pan, roll in the opposite direction to release the pastry into the pan.
- Press lightly in the pan bottom and against the sides.
- Pierce the bottom of the pastry with a fork- this will prevent pastry from lifting during the baking process.
- PREHEAT OVEN TO 425 degrees F.
- THE FILLING: Saute onions, mushrooms and seasonings in butter, over medium-high heat.
- Fry bacon until crisp; drain and crumble- set aside.
- In a little of the bacon drippings, saute crab meat.
- Cream together ricotta, cream cheese and parmesan; blend in the milk; add beaten eggs; fold in cooked asparagus, bacon, crabmeat, bread crumbles, onions and mushrooms.
- Pour into pastry-lined pan.
- Arrange tomato slices around the edge (make it look pretty).
- Bake in 425F preheated oven, for 10 minutes.
- Lower temperature to 350F and bake 25 minutes longer.
- Remove from oven and let stand for 10 minutes before serving.
Nutrition Facts : Calories 669.5, Fat 43.4, SaturatedFat 23.4, Cholesterol 245, Sodium 941, Carbohydrate 45.8, Fiber 3.4, Sugar 5.4, Protein 25
GOAT CHEESE-ASPARAGUS CRUSTLESS QUICHE
From Vegetarian Times. We haven't tried this yet because we're on a diet, but I'm looking forward to trying it. Prep and cooking times are total guesses on my part. If you make this, please let me know how long it took you. Thanks! From the website: "For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this quick supper dish. Fresh out of asparagus? Substitute broccoli florets."
Provided by Paris D
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat 4 ramekins or a 9-inch-square baking pan with cooking spray.
- Toss asparagus in oil in bowl, and season with salt and pepper, if desired.
- Place ramekins in oven, and preheat oven to 425°F.
- Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.
- Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables.
- Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips.
Nutrition Facts : Calories 205.8, Fat 14.2, SaturatedFat 8.3, Cholesterol 121, Sodium 288.3, Carbohydrate 3.6, Sugar 1.3, Protein 15.6
CRUSTLESS ASPARAGUS QUICHE
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
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.
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
More about "creamy crustless asparagus and tomato quiche food"
THE ULTIMATE QUICHE RECIPE (SO VERSATILE!)
From julieblanner.com
Ratings 4Calories 334 per servingCategory Breakfast, Brunch
- Prepare a homemade or store-bought crust in advance so it can be chilled and partially baked (up to 3 days in advance).
CRUSTLESS ASPARAGUS QUICHE - CRUMB TOP BAKING
From crumbtopbaking.com
10 BEST ASPARAGUS QUICHE NO CRUST RECIPES
From yummly.com
ASPARAGUS AND CHEESE QUICHE | RICARDO
From ricardocuisine.com
CRUSTLESS ASPARAGUS QUICHE RECIPE | PBS FOOD
From pbs.org
SUNNY'S EASY ASPARAGUS AND TOMATO QUICHE
From foodnetwork.com
Author Sunny AndersonSteps 5Difficulty Easy
CREAMY CRUSTLESS ASPARAGUS AND TOMATO QUICHE
From api2.metro.ca
Servings 4Total Time 50 mins
CRUSTLESS ASPARAGUS AND TOMATO QUICHE - DIABETES FOOD HUB
From diabetesfoodhub.org
5/5 (22)Calories 150 per servingServings 4
CAN YOU FREEZE QUICHE? | COOKING SCHOOL
From foodnetwork.com
10+ BEST COTTAGE CHEESE RECIPES
From eatingwell.com
CRUSTLESS SPINACH & ASPARAGUS QUICHE WITH GRUYèRE
From eatingwell.com
ASPARAGUS QUICHE
From slenderkitchen.com
8 ASPARAGUS QUICHE RECIPES THAT ARE FULL OF FRESH FLAVOR
From allrecipes.com
ASPARAGUS QUICHE WITH FONTINA CHEESE RECIPE
From simplyrecipes.com
CRUSTLESS ASPARAGUS AND CHEDDAR CHEESE QUICHE - ALBERTA MILK
From albertamilk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love