Springasparagusquiche Food

ASPARAGUS QUICHE

Ingredients:

• 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 10 slices bacon
• 2 (8 inch) unbaked pie shells
• 1 egg white, lightly beaten
• 4 large eggs eggs
• 1 ½ cups half-and-half cream
• ¼ teaspoon ground nutmeg
• salt and pepper to taste
• 2 cups shredded Swiss cheese

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 AND MUSHROOM QUICHE

Ingredients:

• 5 slices bacon
• 2 tablespoons olive oil
• 1 small onion, cut into 1/2-inch pieces
• 1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
• 1 cup chopped fresh asparagus
• 1 (8 inch) unbaked pie shell
• 1 egg white, lightly beaten
• 1 cup shredded sharp Cheddar cheese
• ¼ cup crumbled feta cheese
• 2 eggs
• ¾ cup half-and-half cream
• ½ teaspoon salt
• Fresh ground pepper

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.

FRESH ASPARAGUS QUICHE

Ingredients:

• 1 pound fresh aspragus, trimmed
• 1 unbaked pastry shell (9 inches)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1-1/2 cups milk
• 4 eggs, beaten
• 1/2 cup shredded Swiss cheese
• 1/4 cup dry bread crumbs

Steps:

• Cut eight asparagus spears into 4-in. pieces; cut remaining spears into 1/2-in. pieces. Cut all of the asparagus in a small amount of water until tender; drain and set aside. line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. in a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir a small amount into eggs; return all to pan. Stir in cheese and 1/2-in. asparagus pieces. pour into crust. Sprinkle with bread crumbs. Bake at 400° for 35 minutes or until a knife inserted in the center comes out clean. Arrange the 4-in. asparagus pieces in a spoke pattern on top.