ASPARAGUS AND MUSHROOM QUICHE
This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.
Provided by WendytheQ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
- Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
- Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
- Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
- Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.
Nutrition Facts : Calories 367.9 calories, Carbohydrate 13.5 g, Cholesterol 115.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 11.6 g, Sodium 787.7 mg, Sugar 2 g
ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE
This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.
Provided by Nikki Wilson
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 3.9 g, Cholesterol 174.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 11.5 g, SaturatedFat 14.6 g, Sodium 314.9 mg, Sugar 1.2 g
ASPARAGUS MUSHROOM QUICHE
Nothing says Mother's Day like a quiche. The buttery crust and fresh fillings-in this case, spring favorites asparagus, mushrooms and onion-show Mom how much you care. But don't be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 326 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 313mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
CRUSTLESS ASPARAGUS-MUSHROOM QUICHE
This is a variation on a crustless quiche I found here at recipezaar. Since my boyfriend is a picky eater I used asparagus instead of spinach and we were very pleased! Feel free to add sausage, or pour into a frozen crust if you'd like more flavor.
Provided by lauren.doak
Categories Lunch/Snacks
Time 1h5m
Yield 1 quiche, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Preheat olive oil in a large skillet over medium heat. Add asparagus, onion and mushrooms. Saute, stirring often, for 5 minutes, or until slightly softened. Remove from heat; allow to cool slightly.
- Mix cottage cheese, cheddar cheese, eggs, garlic, salt and pepper in a large bowl. Incorporate cooled vegetables. Stir until well incorporated.
- Spray a pie pan with nonstick cooking spray. Pour ingredients and distribute evenly.
- Bake for 45 minutes or until knife inserted in the quiche comes out clean. Allow quiche to rest for 5 minutes before serving.
Nutrition Facts : Calories 154.2, Fat 7.7, SaturatedFat 1.8, Cholesterol 160.5, Sodium 69.6, Carbohydrate 9.4, Fiber 2.5, Sugar 4.2, Protein 13.9
ASPARAGUS MUSHROOM CRUSTLESS QUICHE FOR TWO
From the website Tea Tattler. This made a lovely light lunch. I made the recipe as specified, but I am sure you could substitute other ingredients, switch around herbs, etc., to meet your preferences or your pantry.
Provided by duonyte
Categories Breakfast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 1. Butter two individual 5 or 6 inch tart pans. I used one 6 inch tart pan and one 14 ounce ramekin. Preheat oven to 375 degrees F.
- 2. Divide asparagus and mushrooms evenly between the two pie pans. Sprinkle tarragon over the asparagus and mushrooms. (I strongly recommend fresh tarragon if you have it - it's a perennial herb, grows easily, and is delicious in particular on eggs and mushrooms).
- 3. Beat eggs in a large bowl until foamy. Add half-and-half, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.
- 4. Divide egg mixture evenly between the two pans. Top with grape tomatoes cut side up.
- 5. Bake in a 375°F (190°C) oven for 30 minutes or until eggs are puffed and tops are golden brown.
Nutrition Facts : Calories 354.6, Fat 21.9, SaturatedFat 9.5, Cholesterol 314.7, Sodium 442.2, Carbohydrate 23.7, Fiber 2.7, Sugar 9.5, Protein 16.9
MUSHROOM ASPARAGUS QUICHE
From Taste of Home. Easy because it uses crescent rolls rather than pie crust. I have had this posted on my refrigerator door since last March - thought I should finally post it on Zaar and get if off my refrigerator!
Provided by DebS 2
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Separate crescent dough into eight triangles and place in an ungreased 9" pie plate with points toward the center.
- Press onto the bottom and up the sides to form a crust.
- Seal the 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 near the edge comes out clean.
- Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 349, Fat 20.4, SaturatedFat 10.9, Cholesterol 139.2, Sodium 743.3, Carbohydrate 26.3, Fiber 3.5, Sugar 4.1, Protein 16.4
ASPARAGUS AND MUSHROOM QUICHE
I found this in with my grandmother's recipes when we were cleaning out her house. The spices add a nice bit to the quiche.
Provided by AdeleProvence
Categories Savory Pies
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Bring a large saucepan of water to a boil on high.
- Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
- Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
- Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
- In a large bowl, mix remaining ingredients.
- Pour egg mixture over the vegetables.
- Bake at 425F for 30 minutes, or firm. Cool briefly.
Nutrition Facts : Calories 247.6, Fat 15.4, SaturatedFat 7, Cholesterol 117.1, Sodium 359.2, Carbohydrate 16.8, Fiber 2.4, Sugar 2.9, Protein 11.7
ASPARAGUS MUSHROOM BACON QUICHE
A great way to make a different meal of left overs. Be it breakfast, brunch or supper. Serve with a glass of wine crisp fresh bread and a salad for a beautiful meal.
Provided by Rita1652
Categories Savory Pies
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Place crust in 9 inch pie pan.
- Layer cheese, mushrooms, onions.
- Arrange asparagus in a wheel fashion. As in picture.
- Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese.
- Bake 15 minutes. Lower oven temperature to 350 and bake for 30-45 minutes. Remove and let rest for 15 minutes. Serve with a salad and enjoy.
Nutrition Facts : Calories 327.4, Fat 22.9, SaturatedFat 10.1, Cholesterol 176.7, Sodium 434.1, Carbohydrate 14.4, Fiber 1.5, Sugar 1.1, Protein 16.2
CRUSTLESS ASPARAGUS QUICHE
Make and share this Crustless Asparagus Quiche recipe from Food.com.
Provided by droppedstitch
Categories Savory Pies
Time 45m
Yield 1 quiche, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Grease a 9-inch deep-dish pie pan.
- Arrange asparagus, 1 cup Swiss cheese and 2/3 cup French-fried onions in plate.
- Beat eggs, milk, Parmesan cheese, flour, garlic powder and pepper in a medium bowl. Pour into pie plate.
- Bake 30 minutes or just until center is set. Sprinkle with remaining 1/2 cup Swiss cheese and 2/3 cup onions. Bake 5 minutes more or until onions are golden.
- Cut into wedges and serve.
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