Asparagus Corn Quiche Recipes

ASPARAGUS & CORN QUICHES

Steps:

• Line eight 10cm/4" quiche pans with pastry.
• Cook the bacon, onion and garlic in a non-stick pan for 2-3 minutes; add the parsley and the lemon zest, rosemary, sage and thyme (if using); allow the mixture to cool slightly before spooning it into the pastry cases.
• Evenly divide the drained cans of Asparagus Tips and Corn Kernels into the pastry cases; combine the eggs and cream and pour the mixture over the asparagus and sprinkle with grated tasty cheese.
• Bake the quiches in a preheated oven at 200°C/400°F/6 gas mark for 20 minutes.
• NOTE: You can opt for making a single quiche rather than individual quiches, in which case the quiche should be cooked for 30 minutes or until the quiche has set.

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.

FRESH ASPARAGUS QUICHE

Steps:

• Cut eight asparagus spears into 4-in. pieces; cut remaining spears into 1/2-in. pieces. Cut all of the asparagus in a small amount of water until tender; drain and set aside. line the unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside. in a saucepan over medium heat, melt butter; stir in flour and salt. Gradually add milk; cook and stir until thickened. Stir a small amount into eggs; return all to pan. Stir in cheese and 1/2-in. asparagus pieces. pour into crust. Sprinkle with bread crumbs. Bake at 400° for 35 minutes or until a knife inserted in the center comes out clean. Arrange the 4-in. asparagus pieces in a spoke pattern on top.

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.

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.

GOLDEN CORN QUICHE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 5 minutes. Remove foil; bake 5 minutes longer., In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 10 minutes before cutting.

ASPARAGUS AND CORN BAKE

Steps:

• Steam or microwave fresh asparagus until just tender; cut cooked or canned asparagus into 3 cm lengths.
• Trim crusts from bread, cut bread into 3-4cm squares.
• Place bread squares over base and sides of a 8 cup (2-litre) greased ovenproof dish.
• Sprinkle bread with half the cheese.
• Top with asparagus and shallots.
• Beat eggs in bowl; beat in corn, milk and mustard.
• Pour mixture over shallots; sprinkle with remaining cheese.
• Brush exposed bread edges with melted butter.
• Bake at 180c for about 50mins, or until just set in centre.
• Stand 5-10mins before cutting into squares.
• Serve warm, sprinkled with extra shallots.

SPRINGTIME ASPARAGUS QUICHE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Rinse asparagus and pat dry. Snap off the woody ends and disgard. Cut spears in 1/2 to 1 inch pieces, leaving tops to decorate top of quiche. NOTE: any remaining tops could be used in a breakfast omelet.
• 3. Melt butter in a large skillet over medium heat; add asparagus pieces and sautee for 2 minutes.
• 4. Reduce heat to a meduim/low and add mushrooms, onions, and garlic; cover and heat an additional 3 to 4 minutes. NOTE: you want the asparagus a crispy/tender.
• 5. Turn off heat, remove cover and add tomato and bacon; season with salt and pepper.
• 6. Beat eggs and add cream. Whisk until well combined. Add cheese and egg mixture to aparagus mixture; stir to combine.
• 7. Pour into a 9-inch pie shell and decorate with tops of leftover asparagus and tomato slices if desired; cover loosely with aluminum foil. NOTE: If you are on a low carb diet do not use the pie shell, simply butter you pie plate and pour asparagus mixture in to buttered pie plate.
• 8. Bake at 350 degrees for 35 minutes cover (with foil). Remove foil and bake an additional 20 minute or until top firms up. May be slightly loose in the center, don't worry it will firm up as it cools. Remove from oven and let set until slightly warm or room temperature before slicing. Slice and serve.

ASPARAGUS & CORN QUICHE

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add asparagus and onion; cook and stir 4-5 minutes or just until tender. Stir in salt and cayenne; remove from heat., In a bowl, whisk eggs, cream and cornstarch until blended. Using a large-hole grater, remove corn from cobs; add to egg mixture. Stir in cheese., Unroll pastry sheet into a 9-in. pie plate; flute edge. Add asparagus mixture; pour egg mixture over top., Bake on a lower oven rack 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled, baked quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat on a lower oven rack 35-40 minutes or until heated through and a thermometer inserted in center reads 165°.