ASPARAGUS QUICHE RECIPE
There's quiche, and there's company quiche. With its pretty braided crust edge, rich and custardy filling, and loads of spring vegetables, it makes a breakfast to remember. While it may look fancy, it is made with store-bought piecrusts, which saves you precious time in the kitchen. Blind-baking the crust (prebaking without the filling) with pie weights helps hold its shape. If you do not have pie weights, line the dough with parchment paper as directed and use dried beans, rice, or popcorn kernels.
Provided by Southern Living Test Kitchen
Categories Quiche
Time 2h45m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Whisk together egg white and 2 teaspoons water. Unroll 1 piecrust; fit inside a 9-inch pie plate. Trim excess dough around edge. Brush dough edge with some of the egg-water mixture.
- Unroll remaining piecrust; cut into 1⁄2-inch-wide strips. Pinch the 3 longest strips (from the center) together at 1 end to seal; braid. Repeat process twice, with 3 strips each from left and right of center, making 3 braids total, each about 7 inches long. (Discard remaining dough.)
- Preheat oven to 425°F. Press braids gently onto the dough edge. Brush braided dough with remaining egg-water mixture. Freeze 20 minutes. Place parchment paper over frozen piecrust, and top with pie weights. Bake until crust is lightly golden and set, about 10 minutes. Remove weights and parchment; continue baking until crust is fully dry, about 5 minutes. Cool on a wire rack, about 30 minutes.
- Reduce oven temperature to 350°F. Melt butter in a large skillet over medium-high. Add spring onions, asparagus, and 1⁄2 teaspoon of the salt. Cook, stirring often, until very soft, about 8 minutes. Remove from heat; cool 5 minutes.
- Spoon onion-asparagus mixture into cooled piecrust; sprinkle with cheese. Whisk together eggs, half-and-half, 2 teaspoons tarragon, pepper, chives, and remaining 1 teaspoon salt. Pour over vegetable mixture. Bake at 350°F until middle is nearly set, about 40 minutes. Cool 30 minutes. Sprinkle with remaining 1⁄2 teaspoon tarragon.
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
Steps:
- Preheat the oven to 375℉.
- Prepare your pie crust according to recipe directions or line a pie dish with a store-bought pie crust.
- In a large skillet add 3 tablespoons of water, and the cut asparagus. Cover and cook over medium heat for 5-7 minutes, until the asparagus is bright green and crisp-tender. Drain the water and allow it to cool for a few minutes before placing it in the bottom of the prepared pie crust.
- Once asparagus is slightly cooled, place it in the bottom of the prepared pie crust, followed by 1 cup of shredded cheese.
- In a large bowl, whisk together the eggs, heavy cream, onion powder, salt, and pepper.
- Pour the egg mixture into the pie crust and top with the remaining 1/4 cup shredded cheese.
- Bake for 45 minutes, or until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge. Let the quiche sit for 15 minutes before slicing.
Nutrition Facts : ServingSize 1 slice, Calories 577 kcal, Carbohydrate 20 g, Protein 18 g, Fat 48 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 244 mg, Sodium 577 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 18 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.
SAUSAGE AND ASPARAGUS QUICHE
I make many variations of quiche but this is my favorite. Another one I make often is a mix of ham and spinach. Very easy brunch or breakfast each morning on a busy work week.
Provided by cervantesbrandi
Categories Savory Pies
Time 45m
Yield 2 pies
Number Of Ingredients 11
Steps:
- Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
- Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
- Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
- Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
- Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
- Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
- Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.
SPINACH AND ASPARAGUS QUICHE
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, place the asparagus pieces in a medium steamer, and allow them to steam until the asparagus is tender but still slightly firm, about 5 minutes. Place the asparagus in a colander, removing all excess water. Then set the asparagus to the side.
- Wash and clean the spinach well. Place it in a medium steamer with very little water, just enough to cover the bottom of the pot. Place the pot over low heat and steam the spinach gently or until the spinach is bright green and limp, approximately 5 minutes. Drain the cooked spinach in a colander to remove all excess water. Once drained, set the spinach to the side.
- Melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the onions across the bottom of the pie shell.
- Evenly distribute a layer of asparagus over the onions. Add a layer of spinach over the asparagus, and top the spinach with a layer of Swiss cheese.
- In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, asparagus, spinach, and Swiss cheese.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
- Cooked Spinach and Asparagus Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
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 :
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