Superb Shallot Bacon Asparagus Gruyère Quiche Recipes

ASPARAGUS QUICHE

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 QUICHE

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.

ASPARAGUS BACON QUICHE

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.

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.

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 BACON QUICHE

Steps:

• Line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 5 minutes; remove foil, bake 5 minutes more and remove from oven and set aside. Cook asparagus in a small amount of boiling water until crisp tender, about 3-4 minutes; drain well. Arrange the bacon and asparagus in the crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus and sprinkle with remaining cheese. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 23-25 minutes longer or until a knife inserted near the center comes out clean.

ARUGULA AND BACON QUICHE

Steps:

• For crust:
• Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)
• Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.
• For filling:
• Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and sauté until tender, about 2 minutes. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
• Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.
• Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.

ASPARAGUS AND GRUYèRE TART

Steps:

• Make crust:
• Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.
• Prepare filling while shell cools:
• Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
• Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Pour custard evenly in tart shell.
• Top filling and bake tart:
• Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Sprinkle remaining cheese over top.
• Bake tart in middle of oven until custard is set, about 20 minutes.
• Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
• Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
• Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
• Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
• Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.

ASPARAGUS, BACON & SHALLOT TART

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.

ASPARAGUS & BACON QUICHE

Steps:

• Heat oven to 400°F. Coat 10-inch quiche pan with no-stick cooking spray. Line baking sheet with parchment paper. Place quiche pan onto baking sheet.
• Combine flour and salt in bowl; cut in butter until mixture resembles coarse crumbs. Stir in chives and water (mixture will be crumbly). Shape into ball.
• Roll dough into 12-inch circle on lightly floured surface to 1/8 inch. Fold into quarters. Unfold; ease into prepared pan, pressing firmly against bottom and sides. Crimp or flute crust.
• Spread cheese over bottom of crust. Sprinkle bacon over cheese. Place asparagus spears on top of bacon.
• Stir together all remaining filling ingredients in bowl. Pour over asparagus mixture. Place baking sheet and filled quiche pan into oven. Bake 40-45 minutes or until golden and set in center. Let stand 10 minutes before serving.

ASPARAGUS, CHERRY PEPPER AND BACON QUICHE

Steps:

• Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
• Make the filling: Put the asparagus, cherry peppers and onions in a large bowl. Add the bacon and jarlsberg and toss to combine.
• Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.
• Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
• Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
• Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.

BACON, ARUGULA AND SHALLOT QUICHE

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.