Springhashbrownquichewithasparagusandgoatcheese Recipes

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 HAM QUICHE

Steps:

• In two greased 9-in. pie plates, layer the asparagus, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide mixture in half and pour over asparagus mixture in each pie plate. Bake at 375° for 30 minutes or until a knife inserted in the center comes out clean.

ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST

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 AND SWISS CHEESE QUICHE

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.

ASPARAGUS CHEDDAR QUICHE

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.

SPRING HASH BROWN QUICHE WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. Spray deep dish pie plate generously with Pam or any other non-stick cooking spray.
• Toss Simply Potatoes® Shredded Hash Browns with the melted butter, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
• Press buttered potatoes onto the bottom and up the sides of the pie plate.
• Bake in the preheated 425 degree oven for 30 minutes.
• Remove from oven, reduce heat to 350 degrees.
• Top Simply Potatoes® Shredded Hash Browns with spinach.
• Top potatoes and spinach with sun-dried tomatoes.
• Beat the eggs with the half and half and remaining salt and pepper.
• Pour over potatoes, spinach and sun-dried tomatoes.
• Arrange asparagus over egg mixture, sprinkle with the green onions and then scatter the goat cheese over the entire dish.
• Bake for 40 minutes in a 350 degree oven, or until the center is set.
• Allow to cool for 10 minutes before cutting.
• Enjoy!

SPINACH AND ASPARAGUS QUICHE

Steps:

• For the batter:
• In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
• For the crust:
• Preheat the oven to 350 degrees F. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
• To assemble:
• Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

GRILLED RAMP AND ASPARAGUS QUICHE

Steps:

• Make the dough: Place flour and butter in a large bowl. Using your hands, mix until small beads form; do not overmix.
• In a small bowl, mix together 1/4 cup plus 2 tablespoons water, lard, and salt; slowly add water mixture to flour mixture and mix until a smooth dough has formed. Do not overmix. Form dough into a disk; cover and transfer to refrigerator to chill for 1 hour.
• Preheat oven to 350 degrees.
• Roll out dough on a lightly floured work surface to a 16 inches in diameter. Carefully transfer dough to a 9-inch-round, 2 3/4-inch-high springform pan. Transfer to refrigerator or freezer to chill for 30 minutes.
• Prick holes all over bottom using the tines of a fork. Cut six 8-inch squares of cheesecloth. Fill each piece of cheesecloth with 1 cup dried beans; tie with kitchen twine to enclose. Place each bean bag close to the inside edge of pan to keep sides from falling down. Transfer to oven; bake for 50 minutes. Remove bean bags and continue cooking until golden brown, about 15 minutes more. Transfer to a wire rack and let cool completely.
• Make the filling: Preheat oven to 325 degrees.
• Bring a large pot of water to a boil; generously salt water and return to a boil. Meanwhile, prepare an ice-water bath. Add asparagus to boiling water and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and set aside on paper towels.
• Preheat a grill pan over medium-high heat. Place ramps in a medium bowl, and add olive oil and season with salt; toss to combine. Place ramps on grill and cook, turning once, until leaves are slightly charred, about 2 minutes. Transfer to a paper towel-lined plate and set aside.
• Heat canola oil in a medium skillet over high heat. Add mushrooms and cook, stirring, until softened, about 3 minutes; season with salt and pepper. Add spring garlic, shallots, and butter; cook until butter is frothy. Stir in marjoram and remove from heat. Let cool slightly. In a large bowl mix together asparagus, ramps, and mushrooms; set aside.
• Place cream, milk, eggs, egg yolks, and mace in the jar of a blender; blend on high until combined. Season with salt and pepper.
• Place half of both cheeses in an even layer in the bottom of prepared crust. Top with half of the vegetable mixture and half of the custard. Repeat layering process.
• Place quiche on a rimmed baking sheet and transfer to oven; bake until a cake tester inserted into the center of the quiche comes out clean and top is browned, about 2 hours and 20 minutes to 2 hours and 40 minutes. Let cool on a wire rack.
• Using a serrated knife, trim away excess crust from top edge of pan. Unmold and serve 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.

EASY CAST-IRON CHEESY ASPARAGUS QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Turn off the heat. Transfer the asparagus to a bowl and set aside to cool.
• Add the butter to the hot skillet and let it melt from the residual heat. Allow the pan to cool with the butter in it.
• Once the cast iron is mostly cooled (warm to the touch is okay), add the flour, ½ teaspoon salt, 1 teaspoon black pepper, baking powder, and ½ cup Parmesan cheese, stirring with a spatula until the texture is sandy. Add the water and stir to combine. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. Use a fork to crimp the edges of the dough against the side of the pan. Set aside.
• Add the eggs and sour cream to a medium bowl. Whisk to combine. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated.
• Scatter the cheddar cheese evenly over the crust. Arrange the asparagus over the cheese. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. Slowly pour the egg mixture into the skillet. Do not overfill. Top with the cherry tomatoes, cut sides up.
• Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Let cool for at least 30 minutes before serving.
• Serve the quiche straight from the pan. Note: Use a spatula to cut, instead of a knife, so as not to scratch your pan.
• Enjoy!