Asparagus Cheddar Quiche Recipes

Steps:

• Preheat oven to 375 degrees F.
• Brush the partially baked pie shell with mustard.
• Reserve.
• Melt butter.
• Cook onion until tender but do not brown.
• Combine onion with dill, asparagus and cheese.
• Spoon evenly into the pie shell.
• Beat eggs.
• Add milk, salt, pepper, nutmeg and cayenne.
• Pour the mixture over the asparagus and cheese.
• Bake 35 to 45 minutes or until just set.
• Cool 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F.
• Brush partially baked pastry shell with mustard.
• Set aside.
• Melt butter.
• Cook onion until tender but do not brown.
• Combine onion with dill, chopped asparagus stems and cheese.
• Spoon evenly into pastry shell.
• Arrange asparagus tips decoratively around quiche.
• Beat eggs with yolks.
• Add milk, salt, pepper, nutmeg and cayenne.
• Pour over asparagus and cheese.
• Bake 35 to 40 minutes or until just set.
• Cool 10 minutes before serving.

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.

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.

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.

Steps:

• Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside.
• Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper.
• Pour ingredients into a 9-inch deep dish pie shell.
• Bake at 350 for 20 minutes; remove from oven.
• Top with julienned red pepper and return to oven for 30-40 minutes.

Steps:

• To make the crust, simply rub the butter and cheese into the dry ingredients as you would for scones: it may take a little while, but it's worth it.
• Add the water once you have mixed the butter and cheese in well, and bring together in a bowl using your hands to make a dough.
• Line your quiche tin with the dough- I break the dough up into pieces, dot it about the tin, and then I press it all together. Unlike gluten based doughs, if you roll this dough out, it tends to break up. Also, unlike gluten based doughs, not a lot of shrinkage occurs, so you don't need to make the dough overlap your edges at all- push it in snugly, and flatten it well- and will keep its shape when baked.
• Once the tin is lined well with the dough, and you have pressed it in well, place a paper disc at the bottom of the dough and line with baking beans or rice- whatever you generally use.
• Bake with the beans for 20 minutes in a preheated oven at 180 degrees celsius, then remove the parchment and beans, and bake uncovered for a further 8 minutes. Remove and allow to cool while you make the filling.
• Mix the eggs, seasoning, dill and cream in a jug- beat lightly with a fork. Flake the cooked salmon into a bowl, add the chopped asparagus and the egg mixture. Set aside.
• Once the pastry base is ready after its second baking, pour the mixture into the tin, and bake again for 20 minutes, until lightly golden on top.
• Remember, it is essential to allow the quiche to rest before serving: the custard will set further and create an easy to slice quiche. Sprinkle with fresh dill, and you're ready to go.

Steps:

• Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
• Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
• Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
• Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
• Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
• Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
• Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.

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.

Steps:

• Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
• Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
• Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
• Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
• Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

Steps:

• Preheat the oven to 425°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, place the asparagus pieces in a medium steamer, and allow them to steam until the asparagus is tender but still slightly firm, about 5 minutes. Place the asparagus in a colander, removing all excess water. Then set the asparagus to the side.
• Wash and clean the spinach well. Place it in a medium steamer with very little water, just enough to cover the bottom of the pot. Place the pot over low heat and steam the spinach gently or until the spinach is bright green and limp, approximately 5 minutes. Drain the cooked spinach in a colander to remove all excess water. Once drained, set the spinach to the side.
• Melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the onions across the bottom of the pie shell.
• Evenly distribute a layer of asparagus over the onions. Add a layer of spinach over the asparagus, and top the spinach with a layer of Swiss cheese.
• In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, asparagus, spinach, and Swiss cheese.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
• Cooked Spinach and Asparagus Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.

Steps:

• Put the flour and quarter teaspoon fine sea salt into a bowl, add chopped butter and rub in until the mixture resembles coarse bread crumbs. Add 3 tablespoons of ice cold water and mix with a butter knife until the dough just comes together.
• If it seems too dry, add a little extra water, but try not to make dough too wet. Lightly knead into a smooth ball, wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out.
• Roll out onto a lightly floured surface to a large round, to the thickness of 1 pound coin. Use to line the tin and trim off the excess. Chill again for at least 30 minutes.
• Heat the oven to 200C, 400F gas 6. Line the tart case with tin foil and bake blind for 15 minutes. Brush the inside of the tart case with egg white, and then cool. Remove the foil and bake for another 5 to 10 minutes.
• Adjust the oven setting to 180°C, 350°F gas 4.
• Slice the spring onions on the diagonal. Melt the butter in a pan, add the spring onions, season
• and cook gently over medium heat until soft but not browned. Remove and allow to cool slightly.
• Blanch the asparagus in a pan of boiling water for 2 to 3 minutes; they should still retain a bite.
• Drain and refresh under cold running water, then drain well. Cut the asparagus spears in half lengthwise.
• Whisk the eggs, egg yolks and cream together in a bowl. Reserve a good handful of cheese for sprinkling,
• and the rest of the cheese to the creamy mixture and season well with sea salt and fresh ground black pepper.
• Sprinkle half the reserve cheese in a thin layer over the pastry base and scatter
• over the spring onions. Arrange the asparagus on top, then carefully pour on the creamy mixture
• to just below the rim of the pastry. Sprinkle with remaining cheese and bake for 30 to 35 minutes,
• until the filling is set and golden. According to Tim slightly before unmoulding.
• Serve warm or at room temperature .

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.

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.

Steps:

• In two greased 9-in. pie plates, layer the asparagus, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide mixture in half and pour over asparagus mixture in each pie plate. Bake at 375° for 30 minutes or until a knife inserted in the center comes out clean.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven to heat up. Dust a clean work surface with flour, then roll out 600g of the pastry to line a 20 x 30cm tin. Trim the edges with scissors so that the pastry sits 2-3mm higher than the sides of the tin. Prick the surface all over with a fork, then line with baking parchment and add an even layer of baking beans. Place on the hot baking sheet and blind-bake for 15 mins.
• Meanwhile, roll out the remaining pastry and any off-cuts, cut into strips and plait together. Take the tin out of the oven, remove the baking beans and brush all over with a thin layer of beaten egg. Stick the pastry plaits onto the edges, brush with beaten egg and return to the oven for another 15 mins until cooked through but not brown.
• Meanwhile, heat the butter in a frying pan over a low heat and add the onion. Cook gently for 15-20 mins or until soft, then stir in the fennel seeds and take off the heat. Leave to cool in the pan.
• Remove the tart case from the oven and set aside while you cook the rest of the filling. Add the asparagus to a large sauté pan, cover with 2-3cm water, bring to a simmer and cook for 5 mins. Drain, then rinse in cold water to cool down quickly. Leave to dry on kitchen paper. Put the empty pan back on the hob, add the milk and salmon, and bring to a gentle simmer. Cook for 4 mins, turning once.
• 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.

Steps:

• Pastry: In a food processor, pulse the flour and salt to mix; add the butter and egg and pulse just until ball forms; remove onto a sheet of plastic wrap; form a disk, wrap tightly and refrigerate 1 hour.
• On a lightly floured surface, roll the dough into a 10" to 11" circle and fit into an 8" glass pie pan; trim away excess, crimp edges and refrigerate another 30 minutes.
• Filling: Preheat the oven to 425°; blanch the asparagus in boiling salted water for 2 minutes; drain and plunge into an ice bath, drain well;.
• Mix the eggs and cream; season with salt and pepper and add chives; place the asparagus on the pastry and pour in the cream mixture.
• Bake for 20 minutes, reduce heat to 350° and bake another 40 minutes or until set and lightly browned; let rest a few minutes before serving.