Superb Shallot Bacon Asparagus Gruyre Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ASPARAGUS QUICHE



Asparagus quiche image

Provided by Jon Hatchman

Time 2h15m

Number Of Ingredients 13

125 g cold butter (diced)
250 g plain flour
1 egg
½ tsp salt
200 g smoked streaky bacon (cut into 1cm strips (optional))
12 asparagus spears (trimmed)
70 g gruyère cheese (grated)
4 large eggs
150 ml double cream
2 sprigs thyme (leaves picked)
2 shallots (sliced)
A pinch ground nutmeg
A knob of butter

Steps:

  • 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



Asparagus Bacon Quiche image

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

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
6 bacon strips, cooked and crumbled
3 large eggs
1-1/2 cups half-and-half cream
1 cup grated Parmesan cheese, divided
1 tablespoon sliced green onions
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground nutmeg

Steps:

  • 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



Asparagus Quiche image

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

Categories     Bacon

Time 1h25m

Number Of Ingredients 9

1 pie crust
4 large eggs
1 cup heavy cream
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 1/2 cups shredded Gruyere cheese
6 slices cooked and crumbled bacon
1 pound asparagus, washed and trimmed

Steps:

  • 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



Asparagus, Leek, and Gruyere Quiche image

This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 9

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
Ground nutmeg
Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere cheese (4 ounces)

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



Asparagus Quiche image

A delectable combination of ingredients that result in a tasty quiche dish.

Provided by Michele O'Sullivan

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 12

Number Of Ingredients 9

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
4 large eggs eggs
1 ½ cups half-and-half cream
¼ teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese

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.

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



Asparagus, Bacon & Shallot Tart image

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

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

Dough for single-crust pie
1 pound fresh asparagus
6 thick-sliced center-cut bacon strips, coarsely chopped
1 tablespoon extra virgin olive oil
1 medium red onion, thinly sliced
1 shallot, thinly sliced
1 tablespoon red wine vinegar
1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs, lightly beaten
1-1/4 cups half-and-half cream
1-1/2 cups shredded sharp cheddar cheese
1/4 cup shredded Gruyere cheese

Steps:

  • 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



Bacon, Arugula and Shallot Quiche image

Make and share this Bacon, Arugula and Shallot Quiche recipe from Food.com.

Provided by Gypsy Queen Cuisine

Categories     Lunch/Snacks

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (9 inch) refrigerated pie crusts, for a 9 inch pie pan
6 large eggs
2/3 cup creme fraiche or 2/3 cup heavy cream
1 cup whole milk
8 ounces gruyere or 8 ounces other swiss cheese
1/4 teaspoon of freshly ground nutmeg
1/2 lb bacon, chopped
1/2 cup f shallot, chopped
8 ounces arugula, stems trimmed and coarsely chopped
2 teaspoons balsamic vinegar

Steps:

  • 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

More about "superb shallot bacon asparagus gruyre quiche recipes"

LEEK, BACON, AND GRUYERE CRUSTLESS QUICHE - FOOD …
leek-bacon-and-gruyere-crustless-quiche-food image
Web 2016-11-16 Preheat oven to 350 degrees F. Brush a 9-inch glass or ceramic pie pan with 2 tablespoons butter and sprinkle the grated …
From foodnetwork.com
Author Food Network Kitchen
Steps 5
Difficulty Intermediate
See details


BACON, ASPARAGUS, AND MUSHROOM QUICHE WITH GRUYERE …
bacon-asparagus-and-mushroom-quiche-with-gruyere image
Web 2019-12-02 Crimp the edges. Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well …
From fortheloveofcooking.net
4.5/5 (2)
Category Breakfast
Servings 8
Total Time 50 mins
See details


BACON, GRUYERE, AND SHALLOT QUICHE - CARNALDISH
bacon-gruyere-and-shallot-quiche-carnaldish image
Web 2021-12-26 In a large skillet, fry the bacon over medium heat until crisp and brown. With a slotted spoon, transfer the bacon to a paper towel …
From carnaldish.com
Reviews 1
Estimated Reading Time 7 mins
Servings 8
Total Time 1 hr 5 mins
See details


HAM, ASPARAGUS AND GRUYERE QUICHE - THE REDHEAD …
ham-asparagus-and-gruyere-quiche-the-redhead image
Web 2020-01-01 Place a baking sheet in the oven. Preheat oven to 350 degrees. Melt the butter in a large saucepan. Add the asparagus and saute for 5 minutes, season with salt and pepper. Remove from the heat and …
From theredheadbaker.com
See details


10 BEST QUICHE GRUYERE CHEESE RECIPES | YUMMLY
10-best-quiche-gruyere-cheese-recipes-yummly image
Web 2022-09-25 Gruyere cheese, red pepper, kosher salt, milk, bacon, mushrooms and 5 more Butternut Squash Mac and Cheese KitchenAid Gruyere cheese, white pepper, flour, ground mustard, panko bread …
From yummly.com
See details


ASPARAGUS AND GRUYERE QUICHE | FOR THE LOVE OF COOKING
asparagus-and-gruyere-quiche-for-the-love-of-cooking image
Web Instructions. Preheat the oven to 375 degrees. Coat a pie pan with cooking spray. Carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges. Combine the eggs, milk, sea salt, and freshly cracked …
From fortheloveofcooking.net
See details


EASY ASPARAGUS QUICHE RECIPE - THE SUBURBAN SOAPBOX
easy-asparagus-quiche-recipe-the-suburban-soapbox image
Web 2021-03-13 Cool to room temperature. In a medium bowl, whisk together the eggs, half and half, Herbs de Provence, salt and pepper. Set aside. Top the crust with 3/4 cup of the shredded cheese. Pour the egg mixture into …
From thesuburbansoapbox.com
See details


MUSHROOM-SHALLOT QUICHE RECIPE | BON APPéTIT
mushroom-shallot-quiche-recipe-bon-apptit image
Web 2006-09-30 Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture.
From bonappetit.com
See details


BACON, GRUYèRE AND SPINACH QUICHE | WILLIAMS SONOMA
bacon-gruyre-and-spinach-quiche-williams-sonoma image
Web 2018-01-23 In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine. Bake the quiche. Sprinkle the bacon and the cheese in the pastry shell. Pour in …
From williams-sonoma.com
See details


ASPARAGUS, BACON & SHALLOT TART RECIPE: HOW TO MAKE IT - TASTE OF …
Web 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 …
From preprod.tasteofhome.com
See details


ASPARAGUS, LEEK & BACON QUICHE RECIPE | BREAKFAST RECIPES | PBS …
Web Remove from heat. In a medium bowl, whisk together the eggs, milk, salt, pepper, crumbled bacon and sautéed leeks. Prick crust all over with a fork, then sprinkle evenly with the …
From pbs.org
See details


ASPARAGUS AND BACON MAKE AHEAD QUICHE RECIPE
Web 2014-04-11 Make the crust: Preheat oven to 375 degrees F. In food processor, pulse flour, and 1/2 teaspoon each sugar and salt until combined. Add vegetable shortening; pulse …
From goodhousekeeping.com
See details


GRUY?RE AND BACON QUICHE | CANADIAN LIVING
Web 2011-12-01 Bake until light golden, 10 to 15 minutes. Let cool on rack. Meanwhile, in small skillet, cook bacon over medium-high heat until browned and crisp, 6 to 8 minutes. Drain …
From canadianliving.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

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.

Related Search