Asparagus Cheese Quiche Recipes

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ASPARAGUS QUICHE



Asparagus Quiche image

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

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1 unbaked pie shell (9 inches)
1/2 pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups shredded Swiss cheese
3 large eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper

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 :

ASPARAGUS QUICHE



Asparagus Quiche image

Easy Cheesy Asparagus Quiche is a delicious tasty Spring time recipe, perfect for lunch, dinner and even brunch, serve with a salad and Dinner is served.

Provided by Rosemary Molloy

Categories     Main Dish

Time 1h5m

Number Of Ingredients 8

14 asparagus stalks
4 eggs
1 cup + 1 tablespoon shredded gruyere cheese
1 1/2 cups whole cream
1/2 cup milk
1/4 teaspoon salt
1 tablespoon butter ((melted))
1 pre-made pie crust (unbaked)

Steps:

  • Pre-heat oven to 350° (180 celsius)
  • TO CLEAN THE ASPARAGUS
  • If you buy really thick asparagus then you might want to peel the outside woody part with a potato peeler. Snap off the tough base of each spear, this is usually around the bottom third
  • of the spear, where the stem starts to turn tender. Keep only the tender part. Chop into 1/4 inch (3/4 centimeter) sizes. Boil or steam for approximately 10 minutes. Drain and set aside.
  • In a 10 inch (26 centimeter) pie plate, place the pre made (or homemade) pie pastry, brush with melted butter, and spread the steamed asparagus on top.
  • In a medium bowl, whisk together eggs, cream, milk and salt, stir in grated cheese.
  • Pour mixture over the asparagus.
  • Bake for 15 minutes then turn oven down to 325° (160° celsius) and bake approximately 30 minutes more. Quiche will be cooked when a knife inserted comes out clean. Let stand 5-10 minutes before serving. Enjoy!

Nutrition Facts : Calories 378 kcal, Carbohydrate 13 g, Protein 11 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 166 mg, Sodium 282 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ASPARAGUS AND SWISS CHEESE QUICHE



Asparagus and Swiss Cheese Quiche image

A delicious way to celebrate spring and its abundant supply of fresh asparagus. This quiche is a cinch to put together and so very yummy. Enjoy!

Provided by Graceeh

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h15m

Yield 8

Number Of Ingredients 10

2 teaspoons olive oil
1 bunch fresh asparagus, trimmed and cut into 1/2-inch pieces
1 pastry for a 10-inch deep-dish pie crust
6 large eggs, beaten
¾ cup milk
½ cup half-and-half cream
1 (2.8 ounce) can French-fried onions
6 ounces shredded Swiss cheese
5 ounces shredded Cheddar cheese
1 green onion, chopped

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.
  • Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.
  • Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 20.3 g, Cholesterol 185.1 mg, Fat 31.4 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 13.5 g, Sodium 423 mg, Sugar 2.9 g

ASPARAGUS AND CHEDDAR QUICHE



Asparagus and Cheddar Quiche image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 13

1 (11-inch) store-bought pie dough
3 tablespoons butter
1 small onion, finely chopped
1 bunch asparagus, chopped into 1/2-inch pieces
Pinch cayenne
Kosher salt and cracked black pepper
1 tablespoon minced garlic
1/4 cup chopped chives
2 tablespoons Dijon mustard
4 eggs
1 cup heavy cream
1 teaspoon grated nutmeg
1 1/2 cups shredded white Cheddar

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



Asparagus Cheddar Quiche image

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

1 partially baked pie shell (10 or 11 inch)
1 tablespoon Dijon mustard
2 tablespoons butter
1 onion, finely chopped
1/4 cup finely chopped fresh dill (or 1 tsp. dried)
1 lb cooked asparagus, coarsely chopped
1 1/2 cups grated old cheddar cheese
4 eggs
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
nutmeg
cayenne

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 AND PARMESAN CRUSTED QUICHE



Asparagus and Parmesan Crusted Quiche image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 teaspoon curry powder
1 teaspoon poppy seeds
1 teaspoon kosher salt, plus additional as needed
1 1/2 sticks (12 tablespoons) unsalted butter, cubed and chilled
3 to 4 tablespoons ice water
2 tablespoons extra-virgin olive oil
1 bunch (about 12 ounces) "pencil" asparagus, ends trimmed
Kosher salt and freshly ground black pepper
Unsalted butter or nonstick cooking spray, for the pie dish
1/2 pound (8 ounces) cream cheese, softened
4 large eggs, lightly beaten
1 cup heavy cream
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, preferably Tabasco
1/8 teaspoon ground nutmeg
1/2 cup finely grated Parmesan

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 AND FONTINA QUICHE



Asparagus and Fontina Quiche image

Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.

Provided by Joanna Gaines

Categories     HarperCollins     HarperCollins     Quiche     Egg     Brunch     Spring     Asparagus     Fontina     Milk/Cream     Vegetarian

Yield 6-8 servings

Number Of Ingredients 8

1 pound asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, grated (about 2 cups)
2 ounces Gruyère cheese, grated (about 1/2 cup)
1 unbaked homemade or store-bought 9-inch pie crust

Steps:

  • Preheat the oven to 350°F.
  • Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
  • In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
  • Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
  • In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
  • Pour the mixture into the unbaked pie shell.
  • Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
  • Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
  • The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.

ASPARAGUS SWISS QUICHE



Asparagus Swiss Quiche image

Fresh asparagus stars along with bacon, onion and Swiss cheese in this hearty quiche. -Mary Ann Taylor, Rockwell, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 10

10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 unbaked pastry shell (9 inches)
3 large eggs
1/2 cup half-and-half cream

Steps:

  • In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain., Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain., In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 390 calories, Fat 31g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 450mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

ASPARAGUS QUICHE



Asparagus Quiche image

Make and share this Asparagus Quiche recipe from Food.com.

Provided by Boca Pat

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 thin asparagus spears
6 eggs, beaten
1 cup sour cream
1/2 cup grated gruyere cheese
1 cup sliced mushrooms
1 teaspoon minced garlic
1 teaspoon chopped fresh tarragon
1 small red pepper, julienned
salt and pepper
1 9-inch deep dish pie crust

Steps:

  • Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside.
  • Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper.
  • Pour ingredients into a 9-inch deep dish pie shell.
  • Bake at 350 for 20 minutes; remove from oven.
  • Top with julienned red pepper and return to oven for 30-40 minutes.

Nutrition Facts : Calories 491.4, Fat 34.1, SaturatedFat 15.1, Cholesterol 323.8, Sodium 386, Carbohydrate 27.9, Fiber 2.8, Sugar 5.7, Protein 19.1

ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST



Asparagus and Two-Cheese Quiche with Hash-Brown Crust image

Get all the goodness of hash browns and a rich Fontina and goat cheese egg custard in this unexpected quiche. With fresh green asparagus and tarragon, it's perfect for a springtime brunch, lunch, or light dinner.

Provided by Anna Stockwell

Yield Serves 8-10

Number Of Ingredients 16

4 medium russet potatoes (about 2 pounds), peeled
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half
1 teaspoon mustard powder
Pinch of grated nutmeg
1 tablespoon finely chopped tarragon
5 ounces Fontina cheese, grated (about 1 1/2 cups)
4 ounces fresh goat cheese, crumbled (about 3/4 cup)
1/2 bunch asparagus (about 1/2 pound), ends trimmed
Special Equipment:
A 10-inch cast-iron skillet, such as Lodge

Steps:

  • Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
  • Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
  • Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
  • Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
  • Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

ASPARAGUS & CHEESE TART



Asparagus & cheese tart image

Bring together seasonal British flavours in this springtime quiche

Provided by Good Food team

Categories     Buffet, Lunch, Main course

Time 1h40m

Yield Cuts into 8 slices

Number Of Ingredients 7

140g plain flour
85g butter , cubed
85g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, finely grated
5 eggs
175ml milk
100g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, grated
300g asparagus , trimmed and cut in half lengthways

Steps:

  • Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
  • Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
  • Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.

Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

ASPARAGUS, LEEK, AND GRUYERE QUICHE



Asparagus, Leek, and Gruyere Quiche image

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

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
Ground nutmeg
Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere cheese (4 ounces)

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.

ONION AND ASPARAGUS QUICHE



Onion and asparagus quiche image

All that is good about Spring!

Provided by lykkeligal

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Put the flour and quarter teaspoon fine sea salt into a bowl, add chopped butter and rub in until the mixture resembles coarse bread crumbs. Add 3 tablespoons of ice cold water and mix with a butter knife until the dough just comes together.
  • If it seems too dry, add a little extra water, but try not to make dough too wet. Lightly knead into a smooth ball, wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out.
  • Roll out onto a lightly floured surface to a large round, to the thickness of 1 pound coin. Use to line the tin and trim off the excess. Chill again for at least 30 minutes.
  • Heat the oven to 200C, 400F gas 6. Line the tart case with tin foil and bake blind for 15 minutes. Brush the inside of the tart case with egg white, and then cool. Remove the foil and bake for another 5 to 10 minutes.
  • Adjust the oven setting to 180°C, 350°F gas 4.
  • Slice the spring onions on the diagonal. Melt the butter in a pan, add the spring onions, season
  • and cook gently over medium heat until soft but not browned. Remove and allow to cool slightly.
  • Blanch the asparagus in a pan of boiling water for 2 to 3 minutes; they should still retain a bite.
  • Drain and refresh under cold running water, then drain well. Cut the asparagus spears in half lengthwise.
  • Whisk the eggs, egg yolks and cream together in a bowl. Reserve a good handful of cheese for sprinkling,
  • and the rest of the cheese to the creamy mixture and season well with sea salt and fresh ground black pepper.
  • Sprinkle half the reserve cheese in a thin layer over the pastry base and scatter
  • over the spring onions. Arrange the asparagus on top, then carefully pour on the creamy mixture
  • to just below the rim of the pastry. Sprinkle with remaining cheese and bake for 30 to 35 minutes,
  • until the filling is set and golden. According to Tim slightly before unmoulding.
  • Serve warm or at room temperature .

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From acouplecooks.com


BEST ASPARAGUS RED PEPPER QUICHE RECIPES | FOOD NETWORK CANADA
2012-08-07 Directions. SPREAD mustard evenly over pastry. Sauté onion, asparagus and red pepper in oil until tender-crisp. Remove from heat. Stir in cheese and dill. Spread evenly in pastry shell. BEAT eggs, milk, salt and pepper. Pour over vegetable mixture. BAKE at 375oF (190oC) for 35 to 45 minutes, or just until set and golden brown.
From foodnetwork.ca


SPRING ASPARAGUS AND GOAT CHEESE QUICHE - A BEAUTIFUL PLATE
2015-03-31 Instructions. Prepare Quiche Dough: Combine the whole wheat flour, all-purpose flour, and salt in the bowl of a large food processor. Pulse several times to mix thoroughly. Add the cold, cubed butter, and pulse 10 to 12 times until the butter is incorporated and the butter is no smaller than pea-sized.
From abeautifulplate.com


ASPARAGUS-AND-GOAT CHEESE QUICHE RECIPE | SOUTHERN LIVING
Instructions Checklist. Step 1. Preheat oven to 400°F. Advertisement. Step 2. Prepare the crust: Roll the pie dough to 1⁄8-inch thickness, and transfer to a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan, and trim excess dough around edges.
From myrecipes.com


ASPARAGUS QUICHE WITH CHEDDAR | CANADIAN GOODNESS
Melt butter. Sauté onion until tender but do not brown. Combine onion with dill, asparagus and cheese. Spoon evenly into pastry shell. Beat eggs with yolks or additional egg. Add milk, salt, pepper, nutmeg and cayenne. Pour mixture over asparagus and cheese. Bake 35 to 45 min or until just set. Cool 10 min before serving.
From dairyfarmersofcanada.ca


ASPARAGUS & FETA QUICHE RECIPE | EATINGWELL
Preheat oven to 375°F. Set out pie crust to thaw for 10 to 20 minutes. Place asparagus in a microwave-safe dish and add 1/4 inch water. Cover tightly and microwave on High until crisp-tender and bright green, about 2 minutes; drain. Transfer to the pie crust and sprinkle with feta.
From eatingwell.com


CRUSTLESS ASPARAGUS QUICHE RECIPE - COOKIN CANUCK
2022-04-11 Bring a large pot of water to a boil over high heat. Add the asparagus pieces and cook until tender when pierced with a fork, 1 to 2 minutes. Drain into a colander and rinse with cold water. In a large bowl, combine the eggs, egg whites, water, thyme, cottage cheese, salt …
From cookincanuck.com


EASY QUICHE RECIPE WITH ASPARAGUS, MUSHROOMS AND CHEDDAR
2019-11-19 Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first. Layer the asparagus, mushrooms, and cheese in the pie crust. Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute.
From thekittchen.com


ASPARAGUS, GREEN ONION, AND GOAT CHEESE QUICHE RECIPE
Remove from heat. Spoon asparagus mixture into prepared shell in an even layer. Arrange goat cheese in an even layer over asparagus mixture. Step 6. Combine eggs, egg yolk, and milk. Stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and nutmeg. Pour custard into pie plate. Bake at 350° for 30 minutes or until quiche is almost ...
From myrecipes.com


HOMEMADE ASPARAGUS QUICHE - KRISTINE'S KITCHEN
2019-03-27 Add the onion and cook, stirring occasionally, until it begins to soften, 2-3 minutes. Add the asparagus and cook for 2-3 minutes more, until the asparagus is crisp-tender. Remove the pan from the heat. To make the custard, in a medium bowl, whisk together the eggs, whole milk, salt and pepper.
From kristineskitchenblog.com


ASPARAGUS AND GOAT CHEESE QUICHE - RECIPE - FINECOOKING
In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, tarragon, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper. Position a rack in the center of the oven and heat the oven to 325°F. Put the blind-baked crust on the rimmed baking sheet and scatter the asparagus and goat cheese over the bottom, being sure they are evenly ...
From finecooking.com


CHEESY HAM AND ASPARAGUS QUICHE RECIPE - THE CREATIVE BITE
Whisk the eggs, cream, green onion and 1/4 tsp. salt and slowly pour over the ham and cheese mixture. Arrange the spears of asparagus around the quiche in a circular pattern. Spray the top of the quiche with non-stick spray and sprinkle with remaining 1/4 tsp. of salt and remaining Parmesan. Bake for 35-45 minutes or until the eggs are set and ...
From thecreativebite.com


ROASTED ASPARAGUS & GOAT CHEESE QUICHE RECIPE
2014-09-26 In a large bowl, whisk together the eggs, sour cream, milk,1/4 tsp each salt and pepper, and nutmeg, if using. Add the asparagus, scallions and mint, and mix to combine; fold in the goat cheese ...
From womansday.com


ASPARAGUS QUICHE - SLENDER KITCHEN
2021-09-30 Instructions. Preheat the oven to 375 degrees and place the frozen pie crust on the counter. In a large mixing bowl, whisk together the eggs. mozzarella and feta cheese, milk, salt, and pepper. Heat the olive oil in a skillet over medium high heat.
From slenderkitchen.com


HAM & ASPARAGUS QUICHE RECIPE | EATINGWELL
Step 2. Whisk eggs, milk, half-and-half, chives, mustard, pepper and salt in a medium bowl. Fold in the asparagus mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, 30 to 35 minutes. Let stand for 10 minutes. Slice and garnish with additional chives, if desired.
From eatingwell.com


CRUSTLESS ASPARAGUS QUICHE RECIPE | PBS FOOD
Preheat the oven to 400 degrees. Spray a 9-inch pie plate with nonstick cooking spray. Heat a large heavy skillet over medium heat, and add the butter. When the butter is bubbling, stir in the ...
From pbs.org


BISQUICK QUICHE WITH ASPARAGUS, CHEDDAR AND CRISPY PROSCIUTTO RECIPE
2013-04-26 Preheat oven to 350 degrees F. Place prosciutto on a baking sheet and place in the oven for 7-8 minutes or until crispy looking like bacon. Remove from the oven, dab dry with paper towel and chop ...
From sheknows.com


ASPARAGUS AND BRIE QUICHE. - HALF BAKED HARVEST
2019-04-01 2. To make the crust. In a mixing bowl, combine the flour, sesame seeds, and salt. Add the butter and toss with the flour. Add the 1/3 cup ice-cold water and mix until just combined, adding more water as needed until the dough forms a ball.
From halfbakedharvest.com


ASPARAGUS AND GRUYERE QUICHE - FOR THE LOVE OF COOKING
How to Make an Asparagus and Gruyere Quiche. Preheat the oven to 375 degrees. Coat a pie pan with cooking spray. Carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges. Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
From fortheloveofcooking.net


TOMATO ASPARAGUS QUICHE - CAROLINE'S COOKING
2017-04-12 Dice the onion, warm the oil in a medium skillet over a medium heat then cook the onion until soft and lightly browned. Set aside. Trim the ends off the asparagus and break or cut the stems in half. Once the base is pre-cooked, put the cooked onions across the bottom of …
From carolinescooking.com


ASPARAGUS AND GOAT CHEESE QUICHE RECIPE - PILLSBURY.COM
2013-04-16 In 12-inch skillet, melt butter over medium-high heat. Cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp-tender. Spoon vegetables into crust-lined plate. Top with roasted peppers and goat cheese. 3. In large bowl, beat half-and-half, salt, pepper and eggs with whisk. Pour over ingredients in crust.
From pillsbury.com


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