Provided by Jon Hatchman
Number Of Ingredients 13
- Grease the pie tin with butter, or with a neutral oil and a pastry brush, and set aside.
- To make the pastry, add cold butter to flour and salt and rub in between fingers. Or use a food processor. (I run my wrists and hands under cold water to cool them down first). Rub the butter, flour and salt until they resemble breadcrumbs; some small, some the size of peas.
- Separate the egg and reserve the white, pour the yolk into a well in the centre of the mixture. Keep mixing and add very cold water, tablespoon by tablespoon, until it just comes together in a ball. If using a food processor, do this part by hand.
- Tip the pastry onto a piece of cling film and use the cling film to bring it together into a disk. Refrigerate for at least 30 minutes.
- While the pastry is chilling, use this time to prep the filling ingredients. Melt a knob of butter with a small amount of olive oil in a frying pan and sweat the shallots on a low/medium heat until soft and caramelised, this should take 10-12 minutes. In another pan, fry the bacon until crispy, then remove, leaving the bacon fat in the pan.
- Using a tablespoon of the reserved fat (remove and save any surplus for another recipe), sauté the asparagus with a pinch of salt and pepper for 3 minutes until softened but still crisp.
- Dust a work surface with flour and roll the pastry into 0.5cm/ ¼ inch thick. Roll the pastry up over the rolling pin, place the pan in front and unroll the pastry on top.
- Lift and drop the pastry into the edges of the tin, don't push and stretch the pastry as this will create tears. A ball of leftover pastry can be used to help mould the pastry into the edges. Trim the edges of the pastry and crimp if desired. Chill in the fridge again for at least 30mins. During this time, preheat the oven to 200C/gas 6. Add a baking sheet to the oven at this point, giving it time to heat up. Rest the pie dish on this while cooking to prevent the base from becoming soggy.
- Once chilled, prick the bottom of the pastry all over with a fork, then fill with baking beans or a suitable alternative. Place on the preheated baking tray and bake for 20 minutes. Take out of the oven and remove the baking beans. Take the reserved egg white and using a pastry brush, lightly coat the inside of the pastry shell and bake for an additional 5-7 minutes, just until the pastry no longer looks wet, but not allowing the edges of the crust to brown too much. Adding an egg wash barrier between the custard and the pastry helps to prevent the custard from leaking.
- Reduce the oven to 180C/gas 4.
- Allow the pastry to cool slightly while you make the custard. Whisk the eggs, nutmeg and cream together with a generous pinch of salt and pepper.
- Evenly spread the bacon, shallots and ¾ of gruyère over the base of the pastry. Pour the custard over and sprinkle with the remaining gruyère and thyme. Bake for 15 minutes, or until somewhat set. Alternatively, place the pie tin in the oven without the custard and pour the custard over inside the oven to avoid spillages, cover with cheese and thyme as normal.
- After 15 minutes, remove from the oven and arrange the asparagus on top. Place them with the tips all facing outwards, like the points on a clock. Place back into the oven for an additional 7 minutes, or until the filling is softly set.
- Allow to set for 10 minutes before removing from the tin.
ASPARAGUS BACON QUICHE
Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions-it's a welcome addition to any brunch buffet. -Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Yield 8 servings.
Number Of Ingredients 11
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°. , Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.
Nutrition Facts : Calories 296 calories, Fat 19g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 557mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
Asparagus Quiche is a delicious spring dish to serve for brunch or dinner. This simple quiche recipe is filled with fresh asparagus, Gruyere cheese and bacon. Perfect for Easter brunch or any weekend get together with friends and family.
Provided by Milisa
Number Of Ingredients 9
- Preheat oven to 425 degrees F.
- Unroll pie crust and press into a pie plate. Prick the bottom and sides of the pie crust with a fork.
- Bake the pie crust for 10 minutes. Lower oven temperature to 325 degrees.
- Cut Asparagus into thirds. Place in boiling water and cook 3 minutes. Drain and set aside.
- Add eggs to a large bowl, add cream, garlic, salt and pepper whisking until well combined.
- Add bacon, shredded cheese and asparagus. Reserve some of the asparagus tips to top the quiche if desired.
- Pour into pie shell and top with asparagus tips.
- Bake for 50-55 minutes or until center is set.
- Remove from oven and allow to rest 10 minutes before slicing.
Nutrition Facts : Calories 357 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 155 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 472 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
ASPARAGUS, LEEK, AND GRUYERE QUICHE
- 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.
- 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.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 12.4 g, Cholesterol 105.6 mg, Fat 26.3 g, Fiber 0.9 g, Protein 12.4 g, SaturatedFat 10.2 g, Sodium 383.1 mg, Sugar 0.9 g
ASPARAGUS, BACON & SHALLOT TART
My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California
Provided by Taste of Home
Yield 12 servings.
Number Of Ingredients 16
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces., In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust., Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 367 calories, Fat 30g fat (14g saturated fat), Cholesterol 109mg cholesterol, Sodium 441mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
BACON, ARUGULA AND SHALLOT QUICHE
- Preheat oven to 400.
- Prebake pie dough in a pie dish according to package instructions, remove from oven and reduce oven to 350.
- In a heavy skillet cook the bacon then remove to drain.
- on a paper towel covered plate.
- Add to the same pan the shallots and cook until lightly brown,
- add the arugula and balsamic vinegar until wilted about 2 minutes, remove from heat.
- Add the arugula mixture to the pie shell and cover.
- completely, top with bacon.
- Mix the eggs, creme, milk, salt, pepper and nutmeg,.
- then add the cheese and mix well. Poor the custard.
- mixture over the bacon.
- Cover pie loosely with foil,gently folding edges over crust, try to keep the foil from touching the top of the custard, transfer to a baking sheet and bake until center is puffed about 1 hour.
- Remove foil and bake for 10-15 minutes longer to brown.
- To test if the quiche is done, insert a tip of a knife in the center, if it comes out clean then the quiche is ready, allow to cool for 30 minutes.
Nutrition Facts : Calories 971, Fat 78.9, SaturatedFat 35.3, Cholesterol 479.2, Sodium 1030.9, Carbohydrate 26.2, Fiber 1.3, Sugar 6.6, Protein 39.2
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Top Asked Questions
How to cook quiche with gruyere?Season with 1/2 teaspoon salt, pepper, and nutmeg. Spread half the Gruyere evenly in the pan, crumble the bacon on top; repeat with remaining cheese. Place the leeks, browned side up, on the cheese and pour the custard over the fillings. Bake until the quiche is just set in the center, about 40 to 50 minutes.
What is the best way to cook bacon and asparagus?Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.
How do you make Quiche?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.
How to make a grub with gruyere cheese?Put pan on a baking sheet. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with 1/2 teaspoon salt, pepper, and nutmeg. Spread half the Gruyere evenly in the pan, crumble the bacon on top; repeat with remaining cheese. Place the leeks, browned side up, on the cheese and pour the custard over the fillings.