Asparagus And Zucchini Quiche Recipes

ASPARAGUS AND ZUCCHINI QUICHE

Steps:

• Heat oven to 400ºF.
• Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball, flatten into disc. Wrap tightly with plastic wrap. Refrigerate 1 hour.
• Roll dough into 10-inch round onto lightly floured board. Press pastry onto bottom and up sides of 9-inch tart pan or pie plate sprayed with cooking spray; trim edge.
• Whisk eggs, dressing and milk until blended; add cheeses. Pour mixture into crust. Top with asparagus and zucchini. Bake 40 to 45 min. or until knife inserted in center comes out clean and top is golden brown.

CHEESY ZUCCHINI QUICHE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.

ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
• Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
• Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

ASPARAGUS QUICHE

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.

ZUCCHINI AND ASPARAGUS LUNCH CASSEROLE

Steps:

• Preheat oven to 350°F Heat oil in large skillet over medium - high heat. Add asparagus and shallots; cook, stirring until crisp-tender, 4 minutes. Stir in zucchini, thyme and 1/4 tsp salt. Cook, stirring frequently, until veggies soften, 6 minutes.
• Coat 4 (6 or 8 oz) custard cups with nonstick spray. Divide vegetable mixture among cups.
• Whisk eggs, egg whites, milk, pepper and remaining salt in bowl. Divide egg mixture among cups. Place cups on baking sheet and bake until edges are set, 14 minutes. Sprinkle evenly with cheese. Bake until centers are cooked through, 2 minutes. Cool on rack, 5 minutes.
• To travel: cool casseroles, wrap each in plastic wrap and chill up to 3 days. To serve, cut vent in top of one casserole and microwave on medium high until hot. 3 - 4 minutes.
• Per serving (1 casserole): 118 cal, 6 g fat, 2 g sat fat, 0 g transfer fat, 141 mg chol, 440 mg sod, 5 g carbs, 3 g sugar, 1 g fib, 10 g prot, 94 mg calc.

ZUCCHINI QUICHE

Steps:

• Preheat oven to 350°. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese. , In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. , Bake for 45 minutes or until a knife inserted in the center comes out clean.

ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE

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.

ASPARAGUS QUICHE

Steps:

• Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.