ASPARAGUS QUICHE ALLRECIPES RECIPES

EASY SHRIMP AND ASPARAGUS QUICHE RECIPE | ALLRECIPES

Easy Shrimp and Asparagus Quiche Recipe | Allrecipes image

This recipe uses a store-bought pie crust to save time. Prep time is about 15 minutes.

Provided by Melanie

Categories Breakfast and Brunch Eggs Quiche

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Cook Time 1 hours 20 minutes

Yield 1 9-inch quiche

Number Of Ingredients 12

Ingredients

4 egg whites
2 eggs
1 cup low-fat cottage cheese
1 tablespoon olive oil
1 bunch asparagus, trimmed and cut into 1-inch pieces
½ white onion, chopped
2 teaspoons olive oil
1 pound peeled and deveined shrimp
salt and ground black pepper to taste
1 (9 inch) unbaked deep-dish pie crust (such as Marie Callender's®)
1 (8 ounce) package shredded Monterey Jack cheese
3 green onions, chopped

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute.
Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion until asparagus is tender, about 8 minutes.
Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until they turn pink and are no longer translucent in the center, 5 to 8 minutes.
Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into the crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of the quiche. Sprinkle green onions over cheese.
Bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.

Nutrition Facts : Calories 354 calories, CarbohydrateContent 16.4 g, CholesterolContent 158.9 mg, FatContent 20.6 g, FiberContent 1.7 g, ProteinContent 25.5 g, SaturatedFatContent 8.7 g, SodiumContent 554.2 mg, SugarContent 4 g

ASPARAGUS QUICHE RECIPE | SOUTHERN LIVING

Asparagus Quiche Recipe | Southern Living image

There's quiche, and there's company quiche. With its pretty braided crust edge, rich and custardy filling, and loads of spring vegetables, it makes a breakfast to remember. While it may look fancy, it is made with store-bought piecrusts, which saves you precious time in the kitchen. Blind-baking the crust (prebaking without the filling) with pie weights helps hold its shape. If you do not have pie weights, line the dough with parchment paper as directed and use dried beans, rice, or popcorn kernels.

Provided by Robby Melvin

Categories Quiche

Total Time 2 hours 45 minutes

Yield Serves 8

Number Of Ingredients 12

Ingredients

1 large egg white, lightly beaten
1 (14.1-oz.) pkg. refrigerated piecrusts
1 tablespoon butter
3/4 cup thinly sliced spring onions (from 1 bunch)
4 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
1 1/2 teaspoons kosher salt, divided
4 ounces Gouda cheese, shredded (about 1 cup)
4 large eggs
1 3/4 cups half-and-half
2 1/2 teaspoons chopped fresh tarragon, divided
1/2 teaspoon black pepper
1 tablespoon chopped fresh chives

Steps:

Whisk together egg white and 2 teaspoons water. Unroll 1 piecrust; fit inside a 9-inch pie plate. Trim excess dough around edge. Brush dough edge with some of the egg-water mixture.
Unroll remaining piecrust; cut into 1/2-inch-wide strips. Pinch the 3 longest strips (from the center) together at 1 end to seal; braid. Repeat process twice, with 3 strips each from left and right of center, making 3 braids total, each about 7 inches long. (Discard remaining dough.)
Preheat oven to 425°F. Press braids gently onto the dough edge. Brush braided dough with remaining egg-water mixture. Freeze 20 minutes. Place parchment paper over frozen piecrust, and top with pie weights. Bake until crust is lightly golden and set, about 10 minutes. Remove weights and parchment; continue baking until crust is fully dry, about 5 minutes. Cool on a wire rack, about 30 minutes.
Reduce oven temperature to 350°F. Melt butter in a large skillet over medium-high. Add spring onions, asparagus, and 1/2 teaspoon of the salt. Cook, stirring often, until very soft, about 8 minutes. Remove from heat; cool 5 minutes.
Spoon onion-asparagus mixture into cooled piecrust; sprinkle with cheese. Whisk together eggs, half-and-half, 2 teaspoons tarragon, pepper, chives, and remaining 1 teaspoon salt. Pour over vegetable mixture. Bake at 350°F until middle is nearly set, about 40 minutes. Cool 30 minutes. Sprinkle with remaining 1/2 teaspoon tarragon.

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