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 AND SUN-DRIED TOMATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 18m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Preheat grill on medium-high heat.
- Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
- Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
- Remove mushrooms and mix into asparagus mixture. Serve at room temperature.
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.
CHICKPEA AND SUN-DRIED TOMATO SALAD
Instead of making pasta or potato salad for your next cookout, try making this chickpea salad instead! The best part? There's no cooking required. Just combine the chickpeas with crisp red bell peppers, sweet sun-dried tomatoes, lime juice and herbs for a refreshing and filling summer side.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk together 2 tablespoons lime juice, 1/2 teaspoon lime zest, 1 tablespoon each olive oil and oil from a jar of sun-dried tomatoes and a pinch of salt. Add a 14-ounce can chickpeas (drained and rinsed), 1 chopped red bell pepper, 1/4 cup sliced sun-dried tomatoes and 1/2 cup chopped cilantro. Season with salt. Refrigerate at least 15 minutes before serving.
STEVE'S SUN DRIED TOMATO AND ASPARAGUS QUICHE
Great vegetarian main course suitable for any meal.
Provided by Steve Cowherd
Categories Breakfast Quiche
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.
- Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.
- Raise oven temperature to 400 degrees F (205 degrees C).
- Melt butter in a large skillet over medium heat. Cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. Transfer vegetables to the prebaked pie crust.
- Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.
- Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 28.5 g, Cholesterol 192.3 mg, Fat 29.6 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 12.2 g, Sodium 518.4 mg, Sugar 4.4 g
ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA
Steps:
- Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.
STEVE'S SUN DRIED TOMATO AND ASPARAGUS QUICHE
Great vegetarian main course suitable for any meal.
Provided by Steve Cowherd
Categories Breakfast Quiche
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.
- Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.
- Raise oven temperature to 400 degrees F (205 degrees C).
- Melt butter in a large skillet over medium heat. Cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. Transfer vegetables to the prebaked pie crust.
- Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.
- Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 28.5 g, Cholesterol 192.3 mg, Fat 29.6 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 12.2 g, Sodium 518.4 mg, Sugar 4.4 g
SUN-DRIED TOMATO QUICHE
Zach Pierce won first prize in the "student" category of the 2003 Iowa Egg Council recipe contest.
Provided by cookiedog
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Butter a pie pan.
- Arrange potato slices on bottom of pan. Brush potatoes with melted butter. Bake for 10 minutes (or longer for a crispier crust).
- For the filling: Layer sun-dried tomatoes, green onion, garlic, ham and cheese on top of potato crust.
- Whisk together eggs, cream, Italian seasoning, salt and pepper.
- Pour egg mixture over ingredients in pie pan.
- Bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean.
- Let stand for a few minutes, then slice and serve.
Nutrition Facts : Calories 493.4, Fat 42.6, SaturatedFat 24.9, Cholesterol 263.1, Sodium 564.6, Carbohydrate 11.4, Fiber 1.3, Sugar 0.9, Protein 17.9
ASPARAGUS AND SUN-DRIED TOMATOES
Crisp-tender asparagus is drizzled with lemon butter sauce and sprinkled with flavorful sun-dried tomatoes in this effortless, time-saving recipe.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the broth, oil, lemon zest and salt., Transfer asparagus to a serving platter; drizzle with butter mixture. Sprinkle with pepper; top with tomatoes and basil.
Nutrition Facts : Calories 95 calories, Fat 9g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 127mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
SUN-DRIED TOMATO ASPARAGUS
Quick and tasty asparagus. Great with steak! Beef broth can be replaced with water or any other broth.
Provided by HeatherMG
Categories Tomato Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a skillet over medium heat; cook and stir the garlic and tomatoes in the hot oil until fragrant, 2 to 3 minutes. Add the asparagus to the skillet and toss until coated with the oil mixture. Season with salt and pepper. Pour the beef broth over the asparagus mixture. Cover the skillet and cook until the asparagus is bright in color and slightly crunchy, 7 to 10 minutes.
Nutrition Facts : Calories 63 calories, Carbohydrate 6.6 g, Fat 3.6 g, Fiber 2.7 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 90.1 mg, Sugar 3.2 g
DEEP-DISH SUN-DRIED TOMATO AND ARTICHOKE QUICHE W/BACON
This is a Quiche of my own invention using sun-dried tomatoes, artichokes, and bacon! fluffy, airy, savory and delicious! Note: this makes 1 large deep-dish quiche, but you can divide it into 2 smaller quiches if you like.
Provided by BachFromTheDead
Categories Savory Pies
Time 2h6m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 22
Steps:
- For the Crust: Combine flour and salt. Rub in butter and lard with fingertips untilwell-incorporated. Add water as neccesary until a consistent dough forms. Chill for 30 minutes.
- Roll out dough to 1/4 inch thick and press into a lg., buttered, springform pan (or 2 pie tins). Prick the bottom of the pie crust to prevent bubbles and weigh down the center with pie weights or pennies. Bake at 400 degrees F for 12 minutes or until crust is slightly darker. Remove and set aside.
- For The Filling/Assembly: whip all of the filling (cheeses, excluding second 1/3 Celsius cheddar, eggs, spices, veggies,milk, sauces) ingredients together until well incorporated. Pour into crust. Top the quiche with bacon crumbles and cheddar. Bake at 425 degrees F for 60-78 minutes(cut time in half if doing 2 separate pies); or until no longer jiggly and golden. Serve.
Nutrition Facts : Calories 752, Fat 54.3, SaturatedFat 24.8, Cholesterol 394.6, Sodium 1374.9, Carbohydrate 29.6, Fiber 4.7, Sugar 1.7, Protein 37.5
PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES AND GOAT CHEESE
Make and share this Pasta With Asparagus, Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of salted water to a boil. Meanwhile in large skillet, heat oil and saute leeks, stirring often, about 3 minutes or until softened.
- Add garlic, thyme, wine and sun-dried tomatoes.
- Cook 1 minute, then remove from heat and set aside.
- Add pasta to the pot of boiling water, and cook according to package directions.
- About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.
- Reheat sauce and add to pasta, tossing to coat.
- Season with salt and pepper and add goat cheese. Serve hot.
Nutrition Facts : Calories 534.3, Fat 16.1, SaturatedFat 5.6, Cholesterol 13, Sodium 152.7, Carbohydrate 74.1, Fiber 5.2, Sugar 4, Protein 18.8
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
SUN-DRIED TOMATO, FETA AND OLIVE QUICHE
This is a truly delicious and easy vegetarian quiche that my family love. Its so simple to whip up on a weeknight and even though it has no meat is substantial enough to satisfy the hungriest of kids or partners. The subtle flavour of basil in this impressive quiche gives it that extra special "something" and you could easily add in spinach or any of your other fave vegies to make it your own.
Provided by Brittney_B
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan.
- Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C.
- Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case.
- Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case.
- Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.
Nutrition Facts : Calories 537.7, Fat 39.6, SaturatedFat 16.5, Cholesterol 130.7, Sodium 859, Carbohydrate 32.6, Fiber 3.1, Sugar 2.5, Protein 13.8
STEVE'S SUN DRIED TOMATO AND ASPARAGUS QUICHE
Great vegetarian main course suitable for any meal.
Provided by Steve Cowherd
Categories Breakfast Quiche
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.
- Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.
- Raise oven temperature to 400 degrees F (205 degrees C).
- Melt butter in a large skillet over medium heat. Cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. Transfer vegetables to the prebaked pie crust.
- Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.
- Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 28.5 g, Cholesterol 192.3 mg, Fat 29.6 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 12.2 g, Sodium 518.4 mg, Sugar 4.4 g
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