Crustlessasparagusquiche Recipes

CRUSTLESS ASPARAGUS QUICHE

Steps:

• Preheat oven 350 degrees.
• Grease a 9-inch deep-dish pie pan.
• Arrange asparagus, 1 cup Swiss cheese and 2/3 cup French-fried onions in plate.
• Beat eggs, milk, Parmesan cheese, flour, garlic powder and pepper in a medium bowl. Pour into pie plate.
• Bake 30 minutes or just until center is set. Sprinkle with remaining 1/2 cup Swiss cheese and 2/3 cup onions. Bake 5 minutes more or until onions are golden.
• Cut into wedges and serve.

ASPARAGUS AND PARMESAN CRUSTED QUICHE

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.

CRUSTLESS ASPARAGUS QUICHE

Steps:

• 2 cups sliced asparagus 6 egg whites 2 whole eggs 1/3 cup diced onion 1/2 cup (low-fat) feta cheese, optional parmesan cheese 1/2 cup diced tomatoes 1/4 teaspoon black pepper Kosher or sea salt to taste Directions Preheat oven to 350 degrees. Combine all ingredients in a medium mixing bowl and pour into a quiche pan or 9-inch glass pie plate. Bake at 350° for approximately 45 minutes or until filling is set.

ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE

Steps:

• Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
• Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
• Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
• Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
• Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

CRUSTLESS ASPARAGUS-MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees.
• Preheat olive oil in a large skillet over medium heat. Add asparagus, onion and mushrooms. Saute, stirring often, for 5 minutes, or until slightly softened. Remove from heat; allow to cool slightly.
• Mix cottage cheese, cheddar cheese, eggs, garlic, salt and pepper in a large bowl. Incorporate cooled vegetables. Stir until well incorporated.
• Spray a pie pan with nonstick cooking spray. Pour ingredients and distribute evenly.
• Bake for 45 minutes or until knife inserted in the quiche comes out clean. Allow quiche to rest for 5 minutes before serving.