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 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
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 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
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.
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
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.
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.
ONION AND ASPARAGUS QUICHE
All that is good about Spring!
Provided by lykkeligal
Time 1h
Yield Serves 6
Number Of Ingredients 0
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 .
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.
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4.5/5 (7)Category BreakfastServings 6Total Time 1 hr 20 mins
- Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Place asparagus and mushrooms in crust.
- In large bowl, toss cheese with flour. Stir in eggs, half-and-half, salt, pepper and nutmeg. Pour over asparagus and mushrooms.
- Bake 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
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5/5 (2)Category EntreeCuisine FrenchTotal Time 1 hr 15 mins
- Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Place pie crust in pie plate as directed on box for One-Crust Filled Pie; flute edges.
- In 12-inch skillet, melt butter over medium-high heat. Cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp-tender. Spoon vegetables into crust-lined plate. Top with roasted peppers and goat cheese.
- In large bowl, beat half-and-half, salt, pepper and eggs with whisk. Pour over ingredients in crust. Sprinkle with Parmesan cheese.
- Place pie plate on lowest oven rack; bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
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Reviews 15Estimated Reading Time 5 minsServings 8Total Time 50 mins
- Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
- Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
- Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
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5/5 (22)Category Main DishesServings 6Total Time 1 hr 10 mins
- In a food processor, pulse the flour and salt until combined. Add the butter and pulse for several seconds until the butter is the size of peas. Add the milk. Pulse for several seconds more until the dough just begins to hold together, adding more milk if necessary. Remove the dough and shape into a disc.
- In a skillet over medium heat, soften the onion in the oil. Add the asparagus and sauté for 1 minute. Season with salt and pepper. Deglaze the skillet with the broth and reduce until nearly evaporated. Remove from the heat and let cool.
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- Take the olive oil and roast the veggies in the oven for 5-10 minutes. This prevents the quiche from getting soggy.
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- Sift flours into large mixing bowl, return husks to bowl; add butter. Using fingertips, rub butter into flour for 2 minutes or until the mixture is fine and crumbly. Add almost all the water, mix to a firm dough, adding more water if necessary. Turn onto a lightly floured surface, press together until smooth. Brush a 20 cm round springform tin with melted butter or oil. Roll out pastry large enough to cover base and sides of tin. Ease pastry into tin; trim 2 cm below edge of tin and fold top over to form a rim. Cover with plastic wrap; refrigerate for 20 minutes.
- Drain the asparagus thoroughly, reserving eight spears. Cut the remainder into 2 cm lengths. Heat oil in a heavy-based frying pan and cook onion over low heat until soft.
- Place cream, milk and eggs in mixing bowl, whisk until well combined. Place cut asparagus, onion and cheese into pastry shell; pour in filling. Arrange reserved spears on top; bake 40 minutes or until set and golden.
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- In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over bottom and 1 1/4 in. up side of a 9-in. springform pan; chill.
- Preheat oven to 375°. Soak mushrooms in a small bowl with 1 cup hot water until softened, 15 to 20 minutes, swishing them around every so often. Gently squeeze out liquid. Cut in half lengthwise if large. Save liquid for another use.
- Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds. Drain, transfer to a bowl of ice water, and cool. Drain and pat dry.
- In a bowl, whisk remaining 2 eggs to blend. Whisk in half-and-half, salt, and pepper. Sprinkle gruyère and onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture over vegetables.
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From eatingwell.com
Category Healthy Vegetarian Asparagus RecipesCalories 108 per servingTotal Time 45 mins
- Preheat oven to 350 degrees F. Combine tofu and eggs in a blender or food processor. Cover and blend or process just until combined. Transfer to a large bowl; stir in soy cheese, 1 tablespoon of the basil, the pepper, and salt. Set aside.
- Heat olive oil over medium-high heat in a large skillet. Add mushrooms, asparagus, and shallots. Cook and stir for 5 to 8 minutes or just until tender; cool slightly. Stir vegetable mixture into tofu mixture, stirring until well mixed.
- Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15x10-inch baking pan.
- Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.
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From kingarthurbaking.com
4.2/5 (30)Total Time 1 hr 30 minsServings 1
- To make the crust: Whisk together the dry ingredients., Work in the butter until the mixture is crumbly., Toss in the cheese, then drizzle in the water, stirring gently until all is evenly moistened., Pat the dough into a disk, wrap, and refrigerate for 30 minutes., To make the filling: Heat the butter over medium heat in a large pan until foaming., Add the onions and cook for 5 minutes., Add the mushrooms and cook until the mushrooms start to lose their juices, about 10 minutes., Mix in the garlic, thyme, ½ teaspoon of the salt, and the pepper.
- Stir to combine; remove from the heat., Preheat the oven to 375°F., Combine the eggs, milk, and remaining 3/4 teaspoon of salt., To assemble the quiche: Transfer the dough to a floured surface, and roll it ¼" thick.
- Line a 9" pie pan with the dough, crimping the edges., Line the bottom of the crust with the cheese, top with the mushrooms, and pour in the egg mixture., Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown, and the filling appears set., Remove the quiche from the oven, and serve warm.
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- Place asparagus in a microwave-safe dish and add 1/4 inch water. Cover tightly and microwave on High until crisp-tender and bright green, about 2 minutes; drain. Transfer to the pie crust and sprinkle with feta.
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- Heat a large skillet to medium heat. Add oil, diced onion, asparagus, and sliced mushrooms. Saute for 4-5 minutes over medium heat. Remove from burner and allow to cool.
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