ASPARAGUS AND MUSHROOM QUICHE
I found this in with my grandmother's recipes when we were cleaning out her house. The spices add a nice bit to the quiche.
Provided by AdeleProvence
Categories Savory Pies
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Bring a large saucepan of water to a boil on high.
- Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
- Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
- Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
- In a large bowl, mix remaining ingredients.
- Pour egg mixture over the vegetables.
- Bake at 425F for 30 minutes, or firm. Cool briefly.
Nutrition Facts : Calories 247.6, Fat 15.4, SaturatedFat 7, Cholesterol 117.1, Sodium 359.2, Carbohydrate 16.8, Fiber 2.4, Sugar 2.9, Protein 11.7
ASPARAGUS MUSHROOM QUICHE
Nothing says Mother's Day like a quiche. The buttery crust and fresh fillings-in this case, spring favorites asparagus, mushrooms and onion-show Mom how much you care. But don't be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 326 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
MUSHROOM ASPARAGUS QUICHE
From Taste of Home. Easy because it uses crescent rolls rather than pie crust. I have had this posted on my refrigerator door since last March - thought I should finally post it on Zaar and get if off my refrigerator!
Provided by DebS 2
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Separate crescent dough into eight triangles and place in an ungreased 9" pie plate with points toward the center.
- Press onto the bottom and up the sides to form a crust.
- Seal the perforations.
- Spread with mustard; set aside.
- In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender.
- In a large bowl, combine the remaining ingredients.
- Stir in asparagus mixture.
- Pour into crust.
- Bake at 375 for 25-30 minutes or until a knife inserted near the edge comes out clean.
- Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 349, Fat 20.4, SaturatedFat 10.9, Cholesterol 139.2, Sodium 743.3, Carbohydrate 26.3, Fiber 3.5, Sugar 4.1, Protein 16.4
ASPARAGUS AND MUSHROOM QUICHE
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
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
CRUSTLESS ASPARAGUS-MUSHROOM QUICHE
This is a variation on a crustless quiche I found here at recipezaar. Since my boyfriend is a picky eater I used asparagus instead of spinach and we were very pleased! Feel free to add sausage, or pour into a frozen crust if you'd like more flavor.
Provided by lauren.doak
Categories Lunch/Snacks
Time 1h5m
Yield 1 quiche, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Preheat olive oil in a large skillet over medium heat. Add asparagus, onion and mushrooms. Saute, stirring often, for 5 minutes, or until slightly softened. Remove from heat; allow to cool slightly.
- Mix cottage cheese, cheddar cheese, eggs, garlic, salt and pepper in a large bowl. Incorporate cooled vegetables. Stir until well incorporated.
- Spray a pie pan with nonstick cooking spray. Pour ingredients and distribute evenly.
- Bake for 45 minutes or until knife inserted in the quiche comes out clean. Allow quiche to rest for 5 minutes before serving.
Nutrition Facts : Calories 154.2, Fat 7.7, SaturatedFat 1.8, Cholesterol 160.5, Sodium 69.6, Carbohydrate 9.4, Fiber 2.5, Sugar 4.2, Protein 13.9
ASPARAGUS AND PARMESAN CRUSTED QUICHE
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Pulse the flour, curry powder, poppy seeds and salt in a food processor. Pulse in the butter until it turns to loose crumbs. (Do not overmix.) Add 2 to 3 tablespoons ice water through the top and pulse until the dough comes together and forms a loose ball, adding additional ice water as needed. Remove the dough and form it into a disc. Wrap in plastic and refrigerate for at least 20 minutes.
- For the batter: Heat a 12-inch skillet over medium heat and add the olive oil. Once the oil is hot and begins to smoke lightly, add the asparagus and cook over high heat until the excess water is cooked out and the stems are softened slightly, 3 to 4 minutes. Season with salt. Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool.
- Place a baking sheet in the center of the oven and preheat to 350 degrees F. Grease a 9-inch pie dish with butter or nonstick cooking spray.
- Turn the dough onto a floured surface. Roll the dough into an 11- to 12-inch round. Roll the dough up around the rolling pin and roll it back over the pie dish. Press it gently into the bottom and up the sides. (Ideally, there should be about an inch of excess dough hanging over the sides.) Pinch the dough up to create a crimped top edge. Line the dough with a piece of parchment paper, then fill it with pie weights or dry beans and bake until light brown, 18 to 20 minutes. Remove the parchment and weights and cool at least 15 minutes.
- Whisk the cream cheese with the eggs in a large bowl until smooth. Whisk in the heavy cream, Worcestershire, hot sauce, nutmeg and black pepper to taste. Line the asparagus up in piles of 5 to 6 at a time. Cut three-quarters of each asparagus into 1-inch slices, leaving the pretty tips separated and intact. Fill the quiche shell with the batter and the 1-inch pieces of asparagus stems. (Reserve the tips for later.) Place the quiche carefully on the baking sheet in the oven and bake until the batter sets and browns on top, 20 to 25 minutes. Remove from the oven and place the reserved asparagus tips on top, then sprinkle with an even layer of the Parmesan. Place back in the oven until the top browns slightly, an additional 5 to 8 minutes. Cool at least 20 minutes, then cut and serve.
SPINACH AND ASPARAGUS QUICHE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 entree servings or 25 hors d'oeuvres portions
Number Of Ingredients 10
Steps:
- For the batter:
- In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
- For the crust:
- Preheat the oven to 350 degrees F. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
- To assemble:
- Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.
QUICHE VALERIE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For mom's flaky pie dough: Combine the flour, butter, sugar and salt in a food processor and pulse until the chunks are pea-sized. Add the ice water 1 tablespoon at a time and pulse until the dough just begins to clump together against the walls of the processor.
- Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap 1 portion in plastic wrap and refrigerate for 1 hour before rolling out. (This recipe makes a double portion of dough; if you are only using 1 portion, wrap the other half in 2 layers of plastic wrap, place in a resealable plastic bag and freeze for another use.)
- Preheat the oven to 350 degrees F.
- On a well-floured surface and using a well-floured rolling pin, roll out the pie dough into a 9- to 10-inch round. Lightly flour the pin as needed to prevent sticking; if the dough tends to stay sticky while rolling, refrigerate it until firm and begin again. Use a large flat spatula or bench scraper to transfer the dough to a 9-inch pie plate and press into shape using a fork.
- Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice or dried beans. Bake until the edges are lightly golden, about 25 minutes. Remove the pie crust but keep the oven on.
- For the quiche: While the crust is baking, heat the oil in a medium skillet over medium-low heat. Add the mushrooms and cook until well browned and cooked through, stirring occasionally, 10 minutes. Then add in the mixed veggies to cook out any excess water and wilt the spinach leaves. Remove from the heat.
- In a large bowl, combine the eggs, cream, parsley, thyme, nutmeg, salt and pepper in a large bowl and lightly whisk. Sprinkle half of the Gruyere, Cheddar and Parmigiano-Reggiano on the crust, followed by the veggie mixture and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes.
- Cool for 15 minutes, then cut into wedges and serve.
ASPARAGUS AND CHEDDAR QUICHE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.
- In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Sprinkle with a pinch salt and a pinch pepper. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.
- In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, a large pinch salt and a large pinch black pepper. Whisk together until well combined.
- Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
- For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- Toss the vegetables with the vinaigrette and serve.
FARMHOUSE HEARTY MUSHROOM, ASPARAGUS AND BACON QUICHE
Saw this one in Taste of Home's Feb-Mar 08 issue; made a few adjustments to suit our tastebuds, and this is the lovely result! This will put a smile on your face as the aroma wafts through the kitchen!
Provided by Debber
Categories One Dish Meal
Time 50m
Yield 6 hearty wedges
Number Of Ingredients 13
Steps:
- Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
- Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
- Preheat oven to 375.
- In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
- In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
- Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
- Mmm-good!
Nutrition Facts : Calories 407.4, Fat 23.5, SaturatedFat 11.2, Cholesterol 130.8, Sodium 1444.5, Carbohydrate 31.5, Fiber 6.9, Sugar 5.8, Protein 20.6
MUSHROOM AND FONTINA QUICHE
Provided by Bon Appétit Test Kitchen
Categories Mushroom Brunch Bake Vegetarian Low Cal Dinner Lunch Fontina Bon Appétit New Year's Day Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
- Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
- Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
- Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.
MUSHROOM ASPARAGUS QUICHE
Steps:
- Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside., In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust. , Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.
Nutrition Facts : Calories 272 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 580mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
ASPARAGUS MUSHROOM BACON QUICHE
A great way to make a different meal of left overs. Be it breakfast, brunch or supper. Serve with a glass of wine crisp fresh bread and a salad for a beautiful meal.
Provided by Rita1652
Categories Savory Pies
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Place crust in 9 inch pie pan.
- Layer cheese, mushrooms, onions.
- Arrange asparagus in a wheel fashion. As in picture.
- Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese.
- Bake 15 minutes. Lower oven temperature to 350 and bake for 30-45 minutes. Remove and let rest for 15 minutes. Serve with a salad and enjoy.
Nutrition Facts : Calories 327.4, Fat 22.9, SaturatedFat 10.1, Cholesterol 176.7, Sodium 434.1, Carbohydrate 14.4, Fiber 1.5, Sugar 1.1, Protein 16.2
ASPARAGUS AND MUSHROOM QUICHE
My homemade Asparagus and Mushroom Quiche
Provided by julian1964
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat a small amount of oil in a non stick frying pan and put it on a low heat.Add the bacon,onions,asparagus,mushrooms and cook for 4/5 minutes.
- Combine the eggs with the cream and milk and season well then add all the other
- ingredients together.sprinkle the thyme over the top.Bake to 30/40 minutes or until set.
- Remove from the oven and allow to set.Trim the pastry edges to get the perfect edge.
- Making the pastry
- Begin by sifting the flour and pinch of salt into a large bowl, Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour using your fingertips only and being as light as possible. As you gently rub the fat into the flour.Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together, using the knife to make it cling. Then discard the knife and, finally, bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If this hasn\'t happened, then add a spot more water. Now place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes.
- Preheat the oven to 190 C / 375 F / gas mark 5.
- Remove the Pastry case from the fridge and line the base of the pastry with baking parchment and then fill in with baking beans.Place on a baking tray and bake blind for 20 minutes.Remove the beans and parchment and return to the oven to cook for another 5 minutes to cook the base.
ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE
This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.
Provided by Nikki Wilson
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
- Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
- Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
- Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
- Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 3.9 g, Cholesterol 174.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 11.5 g, SaturatedFat 14.6 g, Sodium 314.9 mg, Sugar 1.2 g
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