Springasparagusquiche Food

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ASPARAGUS QUICHE

2000-06-09



Asparagus Quiche image

A delectable combination of ingredients that result in a tasty quiche dish.

Provided by Michele O'Sullivan

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 12

Number Of Ingredients 9

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.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 12.4 g, Cholesterol 105.6 mg, Fat 26.3 g, Fiber 0.9 g, Protein 12.4 g, SaturatedFat 10.2 g, Sodium 383.1 mg, Sugar 0.9 g

ASPARAGUS AND MUSHROOM QUICHE

2022-06-25



Asparagus and Mushroom Quiche image

This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.

Provided by WendytheQ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 13

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.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 13.5 g, Cholesterol 115.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 11.6 g, Sodium 787.7 mg, Sugar 2 g

FRESH ASPARAGUS QUICHE

2022-06-25



Fresh Asparagus Quiche image

Once those first fresh asparagus spears sprout up, invite some special friends for a brunch and pull out this recipe. This lovely pie has a hint of Swiss cheese and beautiful green asparagus peeking out of every slice. - Ann Eastman, Greenville, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 9

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.

Nutrition Facts :

Top Asked Questions

  1. How to make quiche with asparagus?
    Cut asparagus into coin size pieces reserving tips for the top of the quiche. Place 1 tablespoon of cheese into the bottom of cooled crust. Add the same amount of leeks and asparagus. In a medium size mixing bowl add coconut milk, egg yolks, salt, pepper, nutmeg and fresh parsley.
  2. What is spring quiche made of?
    Spring Leek and Asparagus Quiche are calling my name. It’s time to wish winter away. These little quiches are filled with a rich custard made with coconut milk and egg yolks making the custard is smooth, creamy and very rich.
  3. How do you make vegetarian spring Quiche?
    This vegetarian spring quiche is great for brunch or dinner. Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients. In a large skillet, heat olive oil over medium heat. Add the asparagus spears, and spinach.
  4. What to eat with spring asparagus?
    This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington A zesty pizza that’s especially nice with spring asparagus but lovely all year round when you add mozzarella and bacon. — Dahlia Abrams, Detroit, Michigan The lemon pulls this flavorful and healthy dish together.

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