ASPARAGUS, LEEK, AND GRUYERE QUICHE
This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
- In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
- Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
ASPARAGUS, LEEK AND BRIE QUICHE
This quiche is filled with springtime flavors - perfect for breakfast or brunch.
Provided by Abbey
Categories Breakfast
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Shape the pie crust into a 9-inch tart pan. Place the tart pan on a sheet pan and blind bake for 10-12 minutes until golden brown. Reduce oven to 400 degrees.
- Clean the leeks: trim the root end and the dark green leaves at the top. Slice in half lengthwise and then slice crosswise into 1/2-inch slices. Add the leeks to a salad spinner. Rinse well and spin dry.
- In a large skillet, melt the butter and add the leeks. Season with salt and pepper and thyme leaves. Saute over medium heat until soft and lightly browned, about 10 minutes. Set aside.
- Blanch the asparagus by adding the chopped asparagus to a pot of boiling water. Cook for 30-60 seconds. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain and set aside.
- In a mixing bowl, whisk together the eggs and heavy cream. Season with 1/4 teaspoon of black pepper.
- Spread the leeks evenly over the pie crust. Top with half of the Brie. Arrange the asparagus over the Brie and pour the egg mixture over the top. Arrange the remaining Brie over the top of the quiche. Bake with a sheet pan under the tart pan to catch any spills.
- Place the tart pan or pie dish on a sheet pan. Bake at 400 degrees for 30 minutes or until the custard is set in the middle. Let the quiche rest for 5-10 minutes before slicing.
Nutrition Facts : Calories 507 kcal, Carbohydrate 18 g, Protein 10 g, Fat 44 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 202 mg, Sodium 552 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
ASPARAGUS AND BRIE QUICHE
A custard like, egg filling, with fresh herbs, brie cheese, asparagus, and a toasted sesame seed crust that all comes together in this simple springtime quiche. Can be made completely in advance, making it perfect for springtime entertaining...easy, simple, and beautiful!
Provided by Tieghan Gerard
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. Grease a 9-inch tart pan or pie plate with butter, place the pan onto a baking sheet. 2. To make the crust. In a mixing bowl, combine the flour, sesame seeds, and salt. Add the butter and toss with the flour. Add the 1/3 cup ice-cold water and mix until just combined, adding more water as needed until the dough forms a ball. Roll the dough into a large circle about 1/4 inch thick. Fit the pie crust into the prepared pie plate. Cover and transfer to the freezer to chill for 20 minutes, or 1 hour in the fridge. 3. Preheat the oven to 375 degrees F. Remove the crust from the freezer. Line the crust with parchment paper and fill with pie weights, beans or rice. Transfer to the oven and bake until crust is set, 15 minutes. Remove from the oven and reduce the oven temp 325. 4. Meanwhile, in a medium bowl, whisk together the eggs, milk, yogurt, thyme, basil, dill, chives, crushed red pepper, and a pinch each of salt and pepper. 5. Cut 2/3 the asparagus into 1 inch pieces. Arrange in the bottom of the sesame crust, reserve the remaining asparagus for the top of the quiche. Add the brie and drizzle with honey. Pour the filling into the pie crust, wiggling the pan around to help evenly distribute the ingredients. Arrange the remaining asparagus stems on top. 6. Transfer to the oven and bake 55-65 minutes or until the eggs are set in the center. Let cool 5-10 minutes before serving. Serve topped with fresh herbs. Enjoy!
Nutrition Facts : Calories 267 kcal, ServingSize 1 serving
ASPARAGUS & LEEK QUICHE
I saw this on the today show and adapted it a bit to my taste. original recipe asked for 1 cup of shredded gruyere cheese but i left that out b/c i don't care for it. i also just used a refrigerated pie crust and it all come out wonderful!
Provided by HoldenCooks81
Categories Breakfast
Time 1h20m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees with rack in lowest position. Cut off woody ends of asparagus then cut in small pieces on the diagonal. Cut the white and light green part of the leek in half, then thinly slice. In a large skillet, heat oil over medium heat. Add leek and asparagus and season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool.
- In a large bowl, whisk together the eggs, half-and-half, 1/2 tsp salt, 1/4 tsp pepper. Place piecrust on rimmed baking sheet. Top with asparagus mixture, then pour the egg mixture on top of that. Bake until center of quiche is just set, about 50-60 minutes, and rotate the sheet halfway through. Let stand 15 minutes before serving.
- To store, let cool, then refrigerate up to one day. Reheat at 350 until warm, about 30 minutes.
ASPARAGUS BRIE QUICHE
This is quite easy to make and nice for a weekend breakfast or even to take as a snack, when you're running out the door.
Provided by Sackville
Categories Savory Pies
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 200°C or 400°F.
- Use pastry to line a 9 inch round flan tin or dish.
- Melt butter and lightly fry the spring onions.
- Meanwhile, cut the rind from the cheese and chop into small cubes.
- Throw cheese, eggs, cream and milk into a food processor (or use a hand mixer in a bowl) and blend until smooth.
- Add nutmeg, salt and pepper.
- Scatter onions on base of pastry, pour in cheese mixture and place asparagus spears in a spoke pattern on top.
- Bake for 25-30 minutes until set and lightly browned.
ASPARAGUS QUICHE
I am not sure where I found this recipe but we really like it and I have made a few changes to suit our taste. You can do the same.
Provided by Dorothy Curtis
Categories Casseroles
Time 1h35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees, with the rack in the lowest position.
- 2. In a large skillet, melt butter over medium. Add bacon and cook until starting to brown. Add leek, asparagus, garlic, and mushrooms; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool.
- 3. In a large bowl, whisk together eggs, half and half, 1/2 teaspoon salt and a pinch of nutmeg.
- 4. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
- 5. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet after about 30 minutes. Let stand for 15 minutes before serving.
- 6. To store, let cool, then refrigerate, up to 1 day. Reheat at 350 until warm in center, about 30 minutes. It does warm up very well.
- 7. To save time I used a pre-made (Maria Calendar) frozen crust and it worked just fine.
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