GRILLED ASPARAGUS QUICHE
Add a French touch to your breakfast or brunch menu with this hearty savory quiche - a Bisquick® mix crust is filled with a creamy Swiss cheese and egg custard and loaded with pieces of grilled asparagus pieces.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Heat indoor grill pan over medium-high heat. Drizzle asparagus with oil; sprinkle with salt. Place in grill pan. Cook 3 to 4 minutes or until crisp-tender. Cool. Cut into 1 1/2-inch pieces.
- In 10-inch nonstick skillet, cook pancetta over medium heat, stirring frequently, until crisp and browned.
- In medium bowl, place Bisquick mix. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of plate. Sprinkle cheese, asparagus and pancetta in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust. Sprinkle with roasted peppers.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 340, Carbohydrate 17 g, Fat 2 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 740 mg
ASPARAGUS MUSHROOM QUICHE
Nothing says Mother's Day like a quiche. The buttery crust and fresh fillings-in this case, spring favorites asparagus, mushrooms and onion-show Mom how much you care. But don't be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 326 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
ASPARAGUS QUICHE & SOUP
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together.
- Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes.
- Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry (sometimes I don't bother as people seem to love the crispy bits).
- Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil.
- Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly.
- Pour in the stock, bring to the boil, then simmer for 15 minutes. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper.
- While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves.
- Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case.
- Bake for 40 minutes, or until beautifully golden. I like to serve the quiche and soup together - it's a wonderful meal.
Nutrition Facts : Calories 514 calories, Fat 30.4 g fat, SaturatedFat 15.4 g saturated fat, Protein 23.1 g protein, Carbohydrate 39.7 g carbohydrate, Sugar 6.3 g sugar, Sodium 1.1 g salt, Fiber 5.5 g fibre
GRILLED ASPARAGUS
The special thing about this recipe is that it's so simple. Fresh asparagus with a little oil, salt, and pepper is cooked quickly over high heat on the grill. Enjoy the natural flavor of your veggies.
Provided by Anonymous
Categories Side Dish Vegetables Asparagus
Time 18m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat grill for high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Grill over high heat for 2 to 3 minutes, or to desired tenderness.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 4.4 g, Fat 3.5 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 2.3 mg, Sugar 2.1 g
GRILLED RAMP AND ASPARAGUS QUICHE
Enjoy the best of early-spring vegetables in this hearty Easter brunch dish from Tudor House chef Geoffrey Zakarian. Ramps, which offer a strong, garlic-like flavor, can also be substituted with leeks, scallions, and onions.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch quiche
Number Of Ingredients 23
Steps:
- Make the dough: Place flour and butter in a large bowl. Using your hands, mix until small beads form; do not overmix.
- In a small bowl, mix together 1/4 cup plus 2 tablespoons water, lard, and salt; slowly add water mixture to flour mixture and mix until a smooth dough has formed. Do not overmix. Form dough into a disk; cover and transfer to refrigerator to chill for 1 hour.
- Preheat oven to 350 degrees.
- Roll out dough on a lightly floured work surface to a 16 inches in diameter. Carefully transfer dough to a 9-inch-round, 2 3/4-inch-high springform pan. Transfer to refrigerator or freezer to chill for 30 minutes.
- Prick holes all over bottom using the tines of a fork. Cut six 8-inch squares of cheesecloth. Fill each piece of cheesecloth with 1 cup dried beans; tie with kitchen twine to enclose. Place each bean bag close to the inside edge of pan to keep sides from falling down. Transfer to oven; bake for 50 minutes. Remove bean bags and continue cooking until golden brown, about 15 minutes more. Transfer to a wire rack and let cool completely.
- Make the filling: Preheat oven to 325 degrees.
- Bring a large pot of water to a boil; generously salt water and return to a boil. Meanwhile, prepare an ice-water bath. Add asparagus to boiling water and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and set aside on paper towels.
- Preheat a grill pan over medium-high heat. Place ramps in a medium bowl, and add olive oil and season with salt; toss to combine. Place ramps on grill and cook, turning once, until leaves are slightly charred, about 2 minutes. Transfer to a paper towel-lined plate and set aside.
- Heat canola oil in a medium skillet over high heat. Add mushrooms and cook, stirring, until softened, about 3 minutes; season with salt and pepper. Add spring garlic, shallots, and butter; cook until butter is frothy. Stir in marjoram and remove from heat. Let cool slightly. In a large bowl mix together asparagus, ramps, and mushrooms; set aside.
- Place cream, milk, eggs, egg yolks, and mace in the jar of a blender; blend on high until combined. Season with salt and pepper.
- Place half of both cheeses in an even layer in the bottom of prepared crust. Top with half of the vegetable mixture and half of the custard. Repeat layering process.
- Place quiche on a rimmed baking sheet and transfer to oven; bake until a cake tester inserted into the center of the quiche comes out clean and top is browned, about 2 hours and 20 minutes to 2 hours and 40 minutes. Let cool on a wire rack.
- Using a serrated knife, trim away excess crust from top edge of pan. Unmold and serve at room temperature.
SMOKED SALMON AND ASPARAGUS QUICHE
An easy pat-in-the-pan crust makes quiche making a snap!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
- Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
- Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
- Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 550, Carbohydrate 29 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg
ROASTED ASPARAGUS AND SCALLION QUICHE
I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.
Provided by Martha Rose Shulman
Categories main course
Time 1h
Yield 6 generous servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
- Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
- Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams
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 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.
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 :
SMOKED SALMON AND ASPARAGUS QUICHE
Make and share this Smoked Salmon and Asparagus Quiche recipe from Food.com.
Provided by josamky1063
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
- Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
- Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
- Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.
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.
GRILLED ASPARAGUS
Steps:
- Set up grill for direct cooking over medium heat and oil the grates.
- Place the trimmed asparagus on a baking sheet. Add the chopped garlic and season with salt and pepper. Drizzle with extra-virgin olive oil and toss to coat.
- Place on the grill directly or in a grill basket. Grill until just tender and lightly charred, about 5 minutes.
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Total Time 55 mins
- Preheat the oven to 400 degrees. In a medium ovenproof skillet, heat 1 1/2 tsp. olive oil over medium-high. Add the sliced onion and cook, stirring often, until softened and lightly browned, about 5 minutes. Season with salt, then stir in the ham and thyme. Spread evenly in the skillet.
- In a large bowl, whisk the eggs and season lightly with salt and pepper. Stir in the cheese; pour over the ham mixture. Bake until golden brown and just set in the center, 25 to 30 minutes. Let stand at least 5 minutes.
- Meanwhile, preheat a grill or grill pan. Lightly coat the asparagus with cooking spray. Grill, turning often, until crisp-tender, 5 to 6 minutes; cut on an angle into 1-inch pieces. In a medium bowl, whisk the lemon zest and juice with the remaining 1 tbsp. olive oil; season. Add the asparagus and stir to coat. Mix in the beans, garlic and diced onion.
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From landolakes.com
5/5 (2)Calories 530 per servingServings 6
- Combine flour and salt in bowl; cut in butter until mixture resembles coarse crumbs. Stir in chives and water (mixture will be crumbly). Shape into ball.
- Roll dough into 12-inch circle on lightly floured surface to 1/8-inch. Fold into quarters. Unfold; ease into 10-inch quiche pan, pressing firmly against bottom and sides. Crimp or flute crust.
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- Meanwhile, halve the endive heads lengthwise, then cut each half into thin slices. Transfer endive slices to a large bowl. Drain asparagus and pat dry. Add to salad bowl. Season with a pinch of salt and pepper to taste. Drizzle with olive oil and white balsamic vinegar. Add capers and chives to bowl. Use your hands to gently toss everything together. Taste. Season with more salt, pepper, capers, etc. Transfer salad to serving platter.
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