ASPARAGUS AND EGG BAKE RECIPES

ASPARAGUS BACON QUICHE RECIPE: HOW TO MAKE IT

Asparagus Bacon Quiche Recipe: How to Make It 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

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

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, FatContent 19g fat (9g saturated fat), CholesterolContent 119mg cholesterol, SodiumContent 557mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 12g protein.

ASPARAGUS BACON QUICHE RECIPE: HOW TO MAKE IT

Asparagus Bacon Quiche Recipe: How to Make It 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

Total Time 60 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

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.

More about "asparagus and egg bake recipes"

ASPARAGUS BACON QUICHE RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Category Breakfast, Brunch
Calories 296 calories per serving

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.

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