CHEDDAR SALMON QUICHE
My mother-in-law shared the recipe for this cheesy salmon dish. It dresses up convenient canned salmon in a very satisfying way. We enjoy this pretty quiche frequently during Lent. -Jane Horn, Bellevue, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour and salt; cut in butter and shortening until crumbly. Stir in milk. , On a floured surface, roll dough to fit a 9-in. pie plate. Transfer pastry to an ungreased pie plate; trim and flute edges. Bake at 350° for 10 minutes., In a large bowl, combine salmon, cheese, green pepper, onion, flour, salt and pepper; spoon into crust. Combine the eggs and milk; pour over salmon mixture., Bake for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 438 calories, Fat 27g fat (12g saturated fat), Cholesterol 181mg cholesterol, Sodium 903mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
ASPARAGUS HAM QUICHE
This fantastic brunch dish is easy to make, has such a nice blend of flavors and looks so inviting. With the eggs, asparagus, ham and Swiss cheese baking into a hearty main dish, I can greet my guests without last-minute fussing in the kitchen. -Joyce Leach, Armstrong, Iowa
Provided by Taste of Home
Categories Brunch
Time 40m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 261 calories, Fat 14g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 772mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
ASPARAGUS CHEDDAR QUICHE
I found this wonderful recipe in one of the calendars put out every year by the Ontario Milk Marketing Board. It's a great way to use up cooked asparagus if you have any left from Sunday dinner.
Provided by Irmgard
Categories One Dish Meal
Time 1h5m
Yield 1 quiche
Number Of Ingredients 13
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.
SMOKED SALMON AND ASPARAGUS QUICHE
Make and share this Smoked Salmon and Asparagus Quiche recipe from Food.com.
Provided by josamky1063
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
- Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
- Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
- Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.
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.
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