Asparagus Chicken Club Quiche Recipes

CHICKEN AND ASPARAGUS QUICHE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in (4cm/2in deep) loose-bottomed tart tin with butter. Roll out the pastry on a lightly floured work surface to a thickness of 5mm/¼in. Wrap the pastry around your rolling pin and gently lower it into the prepared tin, pressing the pastry gently into the base and sides.
• Cover the pastry case with cling film or baking parchment, then fill with baking beans, uncooked rice or flour. Bake in the oven for 20-25 minutes. Remove the lining paper and baking beads.
• Brush the inside of the tart all over with the beaten egg. Return the pastry case to the oven for a further 5 minutes, or until golden-brown. Remove the pastry case from the oven.
• Reduce the oven temperature to 180C/160C Fan/Gas 4.
• In a bowl, whisk 8 eggs and the cream together, then season with salt and freshly ground black pepper.
• Arrange the asparagus spears inside the tart case, then sprinkle over the chicken pieces and marjoram. Pour over the egg and cream mixture until almost level with the top of the pastry case. Scatter the Comté on top.
• Bake the quiche for 20-25 minutes, or until the filling has set and the pastry is golden-brown. Remove from the oven and set aside on a wire rack to cool slightly.
• To serve, cut the quiche into slices and serve with the salad leaves.

CHICKEN-ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon salt and the oil with fork until moistened. Sprinkle with cold water, 1 tablespoon at a time, until all water is absorbed. Gather pastry into a ball. In ungreased 13x9-inch (3-quart) glass baking dish, press pastry in bottom and up sides to within 1/2 inch of top of dish. Bake 12 to 15 minutes or until golden brown.
• Meanwhile, in large bowl, beat eggs, sour cream, milk, onion, 1 teaspoon salt, the nutmeg and ground red pepper with wire whisk.
• In partially baked crust, evenly layer chicken, bell pepper, asparagus and cheese. Carefully pour egg mixture over top.
• Reduce oven temperature to 325°F. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.

ONION AND ASPARAGUS QUICHE

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 .

ASPARAGUS QUICHE

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.

EGG AND ASPARAGUS CLUB SANDWICHES

Steps:

• Place eggs in small saucepan; add enough cold water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; slice. Set aside.
• Meanwhile, wash asparagus; snap off tough stem ends. In large skillet, bring 1 inch lightly salted water to a boil. Arrange asparagus spears evenly in skillet. Cover; cook 4 to 5 minutes or until asparagus is crisp-tender. Drain; rinse with cold water to cool.
• In small bowl, combine mayonnaise, mustard and dill; blend well. Spread mixture on 1 side of each bread slice. On 2 bread slices, spread side up, layer egg slices and asparagus; top each with second bread slice. Layer tomato slices, cheese and lettuce on each sandwich; top with remaining bread slices, spread side down. If desired, place 2 decorative toothpicks in each sandwich.

CHICKEN QUICHE

Steps:

• Prepare pastry shell.
• Preheat oven to 325 degrees F.
• In a bowl stir together eggs, milk, salt, pepper and nutmeg.
• Add chicken.
• Combine grated cheese and flour; add to egg mixture.
• Mix well.
• Pour egg mixture into hot pastry shell.
• Bake at 325 degrees F for 35 to 40 minutes or until a knife inserted near the centre comes out clean.
• Let stand for 10 minutes.

ASPARAGUS, FETA & DILL QUICHE

Steps:

• Heat the oil in a pan over a medium heat and fry the onion for 5 mins. Add the garlic and cook for 5 mins more until the onion is soft but not golden. Remove from the heat and leave to cool.
• Bring a large pan of salted water to the boil and cook the asparagus for 3 mins. Drain, then plunge into a bowl of cold water to stop the cooking process. Drain again. Set eight spears aside, then chop the rest into 3cm lengths.
• For the pastry, combine the flour and cheese in a bowl, then rub in the butter using your fingers until the mixture resembles breadcrumbs. Add 1 tbsp cold water at a time until the mixture comes together into a dough - you may need 3-6 tbsp water. Wrap and chill in the freezer for 5 mins to firm up slightly.
• Roll the pastry out on a lightly floured surface until it's large enough to line a deep 23cm flan tin with a slight overlap. Using the rolling pin to help you, unravel the pastry over the tin and gently push the pastry into the edge. Trim the overhanging pastry so it comes up 2cm past the rim of the tin. Gently prick the pastry base all over using a fork, then return to the freezer to chill for 15 mins. Heat the oven to 200C/180C fan/gas 6.
• Scrunch up a square of baking parchment, then use it to line the chilled pastry case. Fill with baking beans and bake for 15 mins. Remove the baking beans and parchment and bake for 5 mins more. Leave to cool. Meanwhile, combine the cream, crème fraîche, yogurt and eggs in a bowl, but don't stir too hard - avoid creating bubbles. Stir in the fried onion mixture, the pepper and paprika, then fold in the dill, most of the feta and the cooked asparagus.
• Put the pastry case on a baking tray. Pour in the filling, ensuring the feta and chopped asparagus are evenly distributed, then add the whole asparagus spears and remaining feta.
• Put in the oven and immediately reduce the temperature to 180C/160C fan/gas 4. Bake for 35-40 mins until set with a slight wobble in the middle. Leave to cool before slicing.

HEARTY ASPARAGUS QUICHE

Steps:

• Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.

ASPARAGUS CHICKEN CLUB QUICHE

Steps:

• cook bacon add onion and asparagus
• cook until almost soft.
• drain on paper towel
• crumble bacon
• mix egg and milk and cream and cheese
• add pepper and flour
• mix
• into pie shell add chicken asparagus and onion add crumbled bacon
• pour the egg mixture over
• put on baking sheet and bake 375 degrees 40 minutes or until done
• aussie temp was 180 degree c which they said was 360 here.