Fresh Asparagus Quiche Recipes

SPRINGTIME ASPARAGUS QUICHE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Rinse asparagus and pat dry. Snap off the woody ends and disgard. Cut spears in 1/2 to 1 inch pieces, leaving tops to decorate top of quiche. NOTE: any remaining tops could be used in a breakfast omelet.
• 3. Melt butter in a large skillet over medium heat; add asparagus pieces and sautee for 2 minutes.
• 4. Reduce heat to a meduim/low and add mushrooms, onions, and garlic; cover and heat an additional 3 to 4 minutes. NOTE: you want the asparagus a crispy/tender.
• 5. Turn off heat, remove cover and add tomato and bacon; season with salt and pepper.
• 6. Beat eggs and add cream. Whisk until well combined. Add cheese and egg mixture to aparagus mixture; stir to combine.
• 7. Pour into a 9-inch pie shell and decorate with tops of leftover asparagus and tomato slices if desired; cover loosely with aluminum foil. NOTE: If you are on a low carb diet do not use the pie shell, simply butter you pie plate and pour asparagus mixture in to buttered pie plate.
• 8. Bake at 350 degrees for 35 minutes cover (with foil). Remove foil and bake an additional 20 minute or until top firms up. May be slightly loose in the center, don't worry it will firm up as it cools. Remove from oven and let set until slightly warm or room temperature before slicing. Slice and serve.

FRESH ASPARAGUS QUICHE

Steps:

• Cut eight asparagus spears into 4-in. pieces; cut remaining spears into 1/2-in. pieces. Cut all of the asparagus in a small amount of water until tender; drain and set aside. line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. in a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir a small amount into eggs; return all to pan. Stir in cheese and 1/2-in. asparagus pieces. pour into crust. Sprinkle with bread crumbs. Bake at 400° for 35 minutes or until a knife inserted in the center comes out clean. Arrange the 4-in. asparagus pieces in a spoke pattern on top.

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 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.

ROASTED ASPARAGUS AND SCALLION QUICHE

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
• Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
• Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
• Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
• Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

ASPARAGUS, LEEK, AND GRUYERE QUICHE

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.

ASPARAGUS QUICHE

Steps:

• Pastry: In a food processor, pulse the flour and salt to mix; add the butter and egg and pulse just until ball forms; remove onto a sheet of plastic wrap; form a disk, wrap tightly and refrigerate 1 hour.
• On a lightly floured surface, roll the dough into a 10" to 11" circle and fit into an 8" glass pie pan; trim away excess, crimp edges and refrigerate another 30 minutes.
• Filling: Preheat the oven to 425°; blanch the asparagus in boiling salted water for 2 minutes; drain and plunge into an ice bath, drain well;.
• Mix the eggs and cream; season with salt and pepper and add chives; place the asparagus on the pastry and pour in the cream mixture.
• Bake for 20 minutes, reduce heat to 350° and bake another 40 minutes or until set and lightly browned; let rest a few minutes before serving.