QUICHE ASPARAGUS RECIPES

ASPARAGUS QUICHE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Asparagus Quiche Recipe: How to Make It - Taste of Home image

There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 unbaked pie shell (9 inches)
1/2 pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups shredded Swiss cheese
3 large eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper

Steps:

Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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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