Asparagus Tomato Quiche Recipes

ASPARAGUS TOMATO QUICHE

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.

ASPARAGUS AND CHEDDAR QUICHE

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 QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
• In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
• Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

PACKER'S ASPARAGUS & TOMATO QUICHE

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!

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.

ASPARAGUS TOMATO QUICHE

Steps:

• Preheat oven to 375°F. Beat eggs with next 5 ingredients; stir in cheese.
• Saving 6 asparagus spears for the top, chop the rest into 1-inch lengths; lay on bottom of pie shell, pour in liquid.
• Bake 20 minutes. Remove and quickly arrange tomato and asparagus on top in a wagon wheel pattern; bake another 20 to 30 minutes.

TOMATO & ASPARAGUS TART

Steps:

• Preheat oven to 190C
• Grease a 9" tart tin with margarine.
• TO MAKE PASTRY:
• Place butter, flour and herbs all together in a bowl.
• With the fingertips, rub the butter and seasoned flour together until it resembles fine breadcrumbs. Alternatively, whizz the butter and seasoned flour together in a food processor/Kenwood, to speed things up!
• Once mixed, add a little water, combining the mixture together with a palette knife. Keep adding water until the mixture has bonded.
• Roll out the pastry until approx. just under 1/2 cm thick and wide enough to cover dish.
• Flop the pastry in half, placing it over half of the dish, then fold the pastry out to cover the other half of the dish. Rearrange the pastry so that there are no air-gaps between the dish and the pastry. Then, with a rolling pin, roll off the ragged edges of pastry from around the edge of the dish.
• Prick the base with a fork.
• If you prefer to "bake blind", scrumple up a circle of baking parchment and unfold again. Place the parchment on top of the pastry and pour the baking beans on top. Put the pastry in the oven for 8 mins.
• Once time is up, remove the parchment and beans and place back in the oven for a further 8 mins.
• Whilst pastry is baking, mix together the beaten eggs, double cream, crushed garlic and S & P. Combine with a whisk.
• Halve cherry tomatoes, slicing horizontally across the tomato (as opposed to slicing straight through the centre where the stem comes from). For looks sake, this gives equal halves, where the centres look the same.
• Now bring a small pan of salted water to the boil. Add asparagus and blanch for 1 minute. Remove and pat dry.
• Add the spinach to the boiling water, then remove immediately and pat dry.
• If the asparagus is quite chunky, halve lengthways - however, do this after it is cooked.
• Once pastry is out of the oven, lay blanched spinach on the bottom of the pastry base. Add the asparagus, grated cheese and tomatoes, cut side up in any arrangement you like.
• Scatter over the basil and finally add the egg mixture on top.
• Transfer to the oven and bake for about 25 mins, or until filling is firm when prodded.
• Note:
• I deserve no thanks for the pastry ingredients, as I've taken it from Luke Bolam's recipe for 'Mini Quiche Lorraines'. It works so well i've used it ever since! ...see link: http://www.bbcgoodfood.com/recipes/1514633/mini-quiche-lorraines

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.

ASPARAGUS AND PARMESAN QUICHE

Steps:

• Preheat oven to 350°F Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese.
• In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese.
• Bake for about 40 minutes or until filling is puffed and set and a knife inserted in the center comes out clean. Let rest for 10 minutes before serving.
• COOKING TIP: You can use fresh asparagus and blanch for 2 minutes in a large pot of boiling salted water, just until bright green, then drain and rinse under cold water, or purchase frozen asparagus spears and just let them thaw. Choose medium-thick spears for the best results.
• FOR THE ADVENTUROUS: add 2 oz of smoked salmon, chopped or 1/2 cup chopped cooked shrimp or crab with the asparagus.