ASPARAGUS QUICHE & SOUP | JAMIE OLIVER ASPARAGUS RECIPES
Total Time 1 hours 15 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together.
- Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes.
- Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry (sometimes I don’t bother as people seem to love the crispy bits).
- Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil.
- Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly.
- Pour in the stock, bring to the boil, then simmer for 15 minutes. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper.
- While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves.
- Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case.
- Bake for 40 minutes, or until beautifully golden. I like to serve the quiche and soup together – it’s a wonderful meal.
Nutrition Facts : Calories 514 calories, FatContent 30.4 g fat, SaturatedFatContent 15.4 g saturated fat, ProteinContent 23.1 g protein, CarbohydrateContent 39.7 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 1.1 g salt, FiberContent 5.5 g fibre
ASPARAGUS & CHEESE TART RECIPE | BBC GOOD FOOD
Bring together seasonal British flavours in this springtime quiche
Provided by Good Food team
Categories Buffet, Lunch, Main course
Total Time 1 hours 40 minutes
Prep Time 40 minutes
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
- Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
- Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.
Nutrition Facts : Calories 329 calories, FatContent 24 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 14 grams protein, SodiumContent 1 milligram of sodium
More about "asparagus roll recipes recipes"
SALMON & ASPARAGUS QUICHE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 816 calories per serving
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
SALMON & ASPARAGUS QUICHE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 816 calories per serving
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
SALMON AND ASPARAGUS SHEET-PAN DINNER RECIPE - PILLSBURY.…
From pillsbury.com
Reviews 5
Total Time 30 minutes
Calories 520 per serving
- Bake 15 to 18 minutes or until salmon flakes easily with fork and asparagus is tender. Sprinkle asparagus with remaining 1/4 cup Parmesan cheese. Serve immediately.
ASPARAGUS BACON QUICHE RECIPE: HOW TO MAKE IT - TASTE …
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.
HOW TO STEAM ASPARAGUS IN THE MICROWAVE - KITCHN
From thekitchn.com
Reviews 4.8
Total Time 840S
Category Side dish
Calories 22 cal per serving
- Serve: Dress the warm asparagus with a pat of butter or hollandaise sauce.
ASPARAGUS QUICHE & SOUP | JAMIE OLIVER ASPARAGUS RECIPES
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 514 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together.
- Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes.
- Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry (sometimes I don’t bother as people seem to love the crispy bits).
- Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil.
- Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly.
- Pour in the stock, bring to the boil, then simmer for 15 minutes. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper.
- While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves.
- Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case.
- Bake for 40 minutes, or until beautifully golden. I like to serve the quiche and soup together – it’s a wonderful meal.
ASPARAGUS & CHEESE TART RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Buffet, Lunch, Main course
Cuisine British
Calories 329 calories per serving
- Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.
SALMON & ASPARAGUS QUICHE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 816 calories per serving
- Carefully take the salmon out of the milk and lay on a plate. Pour the milk into a large heatproof jug and set aside. Spoon the onion and fennel seeds in an even layer across the base of the pastry case. Add the asparagus and, when the salmon is cool enough to handle, break chunks of it over the asparagus. Add the cream to the milk along with the rest of the eggs, the dill and lemon zest, then season. Pour the mixture into the pastry case, top with the cheese, then carefully put back in the oven for 45 mins-1 hr or until the filling is set and the cheese on top is turning golden. Serve warm or cold with a fennel and rocket salad.
ASPARAGUS GRUYERE TART RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 3.4
Total Time 45 minutes
Category Appetizers
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
SALMON AND ASPARAGUS SHEET-PAN DINNER - PILLSBURY.COM
From pillsbury.com
Reviews 5
Total Time 30 minutes
Calories 520 per serving
- Bake 15 to 18 minutes or until salmon flakes easily with fork and asparagus is tender. Sprinkle asparagus with remaining 1/4 cup Parmesan cheese. Serve immediately.
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