Packers Asparagus Tomato Quiche Recipes

Steps:

• Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.

Steps:

• Mix first seven ingredients until well blended. Set aside.
• Slice half of the asparagus spears and place on the bottom of the piecrust. Pour mixture on top.
• Bake for twenty minutes in a pre-heated 375 oven.
• Remove from oven and arrange remaining asparagus and tomatoes on top of the quiche.
• Continue baking for another 20-30 minutes or until set. Enjoy!

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:

• THE PASTRY: You will need a 9" quiche pan, or deep pie plate.
• In a medium mixing bowl, place the flour, grated cheese and salt.
• Cut the butter, (or solid vegetable shortening), into the mixture until it is crumbly.
• Mix the ice water and cold lemon juice together; add the liquid, tablespoon at a time and stir into the flour mixture, using just enough to bind the mixture.
• If you need more liquid, add by drops at a time.
• Collect all moistened particles into a smooth but not sticky ball or dough.
• Wrap the ball of dough securely in waxed paper and chill in refrigerator for at least an hour before handling again.
• With as little handling as possible, form dough into a round disk.
• Place disk on your pastry board and roll out large enough to fit over the edges of the quiche pan, or deep pie plate.
• Lift the pastry shell by rolling the dough onto your rolling-pin.
• Over your selected baking pan, roll in the opposite direction to release the pastry into the pan.
• Press lightly in the pan bottom and against the sides.
• Pierce the bottom of the pastry with a fork- this will prevent pastry from lifting during the baking process.
• PREHEAT OVEN TO 425 degrees F.
• THE FILLING: Saute onions, mushrooms and seasonings in butter, over medium-high heat.
• Fry bacon until crisp; drain and crumble- set aside.
• In a little of the bacon drippings, saute crab meat.
• Cream together ricotta, cream cheese and parmesan; blend in the milk; add beaten eggs; fold in cooked asparagus, bacon, crabmeat, bread crumbles, onions and mushrooms.
• Pour into pastry-lined pan.
• Arrange tomato slices around the edge (make it look pretty).
• Bake in 425F preheated oven, for 10 minutes.
• Lower temperature to 350F and bake 25 minutes longer.
• Remove from oven and let stand for 10 minutes before serving.

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
• In a small roasting tin, drizzle the tomatoes with olive oil and season with salt and pepper. Put the tomatoes in a low shelf of the oven.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• When you remove the tart case from the oven, take out the tomatoes, too.
• While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream, then stir in the basil and season. When the case is ready, sprinkle half the cheese over the base, scatter over the tomatoes, pour over the cream mix, then finally scatter over the rest of the cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove from the tin. Scatter over the remaining basil and serve in slices.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.
• Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.
• Raise oven temperature to 400 degrees F (205 degrees C).
• Melt butter in a large skillet over medium heat. Cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. Transfer vegetables to the prebaked pie crust.
• Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.
• Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.