ASPARAGUS QUICHE
Provided by Jon Hatchman
Time 2h15m
Number Of Ingredients 13
Steps:
- Grease the pie tin with butter, or with a neutral oil and a pastry brush, and set aside.
- To make the pastry, add cold butter to flour and salt and rub in between fingers. Or use a food processor. (I run my wrists and hands under cold water to cool them down first). Rub the butter, flour and salt until they resemble breadcrumbs; some small, some the size of peas.
- Separate the egg and reserve the white, pour the yolk into a well in the centre of the mixture. Keep mixing and add very cold water, tablespoon by tablespoon, until it just comes together in a ball. If using a food processor, do this part by hand.
- Tip the pastry onto a piece of cling film and use the cling film to bring it together into a disk. Refrigerate for at least 30 minutes.
- While the pastry is chilling, use this time to prep the filling ingredients. Melt a knob of butter with a small amount of olive oil in a frying pan and sweat the shallots on a low/medium heat until soft and caramelised, this should take 10-12 minutes. In another pan, fry the bacon until crispy, then remove, leaving the bacon fat in the pan.
- Using a tablespoon of the reserved fat (remove and save any surplus for another recipe), sauté the asparagus with a pinch of salt and pepper for 3 minutes until softened but still crisp.
- Dust a work surface with flour and roll the pastry into 0.5cm/ ¼ inch thick. Roll the pastry up over the rolling pin, place the pan in front and unroll the pastry on top.
- Lift and drop the pastry into the edges of the tin, don't push and stretch the pastry as this will create tears. A ball of leftover pastry can be used to help mould the pastry into the edges. Trim the edges of the pastry and crimp if desired. Chill in the fridge again for at least 30mins. During this time, preheat the oven to 200C/gas 6. Add a baking sheet to the oven at this point, giving it time to heat up. Rest the pie dish on this while cooking to prevent the base from becoming soggy.
- Once chilled, prick the bottom of the pastry all over with a fork, then fill with baking beans or a suitable alternative. Place on the preheated baking tray and bake for 20 minutes. Take out of the oven and remove the baking beans. Take the reserved egg white and using a pastry brush, lightly coat the inside of the pastry shell and bake for an additional 5-7 minutes, just until the pastry no longer looks wet, but not allowing the edges of the crust to brown too much. Adding an egg wash barrier between the custard and the pastry helps to prevent the custard from leaking.
- Reduce the oven to 180C/gas 4.
- Allow the pastry to cool slightly while you make the custard. Whisk the eggs, nutmeg and cream together with a generous pinch of salt and pepper.
- Evenly spread the bacon, shallots and ¾ of gruyère over the base of the pastry. Pour the custard over and sprinkle with the remaining gruyère and thyme. Bake for 15 minutes, or until somewhat set. Alternatively, place the pie tin in the oven without the custard and pour the custard over inside the oven to avoid spillages, cover with cheese and thyme as normal.
- After 15 minutes, remove from the oven and arrange the asparagus on top. Place them with the tips all facing outwards, like the points on a clock. Place back into the oven for an additional 7 minutes, or until the filling is softly set.
- Allow to set for 10 minutes before removing from the tin.
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.
SUPERB SHALLOT, BACON, ASPARAGUS, GRUYèRE QUICHE
The crust on this superb Quiche is melt in your mouth wonderful...with the hint of Rosemary in every bite...Bacon, Asparagus and Gruyere go so well together...the caramelized shallots also give it just a hint of sweetness...Yum! This makes a wonderful brunch dish...I hope you give it a try sometime...you won't be disappointed...
Provided by Cassie * @1lovetocook1x
Categories Eggs
Number Of Ingredients 19
Steps:
- Make your crust: In food processor add flour, salt and rosemary. Pulse to blend. Add butter, pulse about 8 times until small pieces remain visible. Add ice water 1 tablespoon at a time, pulsing after each addition. Remain adding until dough comes together and can be gathered up and stays together.
- Make into a disc shape, Chill. while making filling.
- Cook bacon until crisp, drain. Reserve 2 tablespoons grease.
- To the grease in a medium skillet, add shallot slices. Cook over low - med heat. stir occasionally, but you want them to caramelize. After caramelized add the asparagus to the pan and saute until tender crisp....about 5 more minutes, stirring occasionally. Set aside to cool.
- Mix filling: Whisk eggs, add the rosemary, sour cream, cream, nutmeg, pepper. The bacon will add some saltiness, so I wait till serving to add if needed. Mix all well.
- Pre heat oven to 375 degree F. Roll out the dough on a lightly floured surface. It's a very nice dough. So, shouldn't have any problems rolling it. Place in a 9 inch tart pan, as I used or can use a 9 inch pie plate. Trim edges.
- In the bottom, line with shallots, asparagus, bacon and cheese. ( I forgot to add the bacon ) so added to top...
- Pour the egg mixture over top.
- Bake for 40-45 minutes until center of the quiche is set and the top is turning golden brown. Let rest before slicing. Serve warm. Delicious!
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.
ASPARAGUS BACON QUICHE
Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions-it's a welcome addition to any brunch buffet. -Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°. , Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 19g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 557mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
HAM AND GRUYERE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 610 calorie, Fat 43 grams, SaturatedFat 17 grams, Cholesterol 220 milligrams, Sodium 1000 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 26 grams
CREMINI MUSHROOM, BACON, AND SHALLOT CRUSTLESS QUICHE
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 1 (9-inch) quiche, 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.
- Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.
- Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
ASPARAGUS BACON QUICHE
Another TOH recipe submitted by a reader from Georgia. This recipe sounds absolutely delicious - can't wait to try it.
Provided by DailyInspiration
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil, bake 5 minutes more and remove from oven and set aside. Cook asparagus in a small amount of boiling water until crisp tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus and sprinkle with remaining cheese. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 23-25 minutes longer or until a knife inserted near the center comes out clean.
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BA'S BEST QUICHE LORRAINE RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 7 mins
- Pulse salt, sugar, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in 6–7 Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed.
- Turn out dough onto a work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Press into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
- Place rack in lowest position of oven; preheat to 375°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
- Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 15–20 minutes. Transfer to a wire rack and let cool.
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