ASPARAGUS & FETA QUICHE
Quickly steaming asparagus in the microwave keeps it bright green and prevents it from becoming mushy in the quiche. For another simple flavor boost, look for feta seasoned with Mediterranean herbs.
Provided by Carolyn Hodges, M.S., RDN
Categories Healthy Quiche Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Set out pie crust to thaw for 10 to 20 minutes.
- Place asparagus in a microwave-safe dish and add 1/4 inch water. Cover tightly and microwave on High until crisp-tender and bright green, about 2 minutes; drain. Transfer to the pie crust and sprinkle with feta.
- Whisk eggs, milk, salt and pepper in a medium bowl. Pour over the asparagus and feta in the crust.
- Set the quiche on a baking sheet and bake until the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 250 calories, Carbohydrate 19 g, Cholesterol 140 mg, Fat 15 g, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 401 mg, Sugar 5 g
SPINACH AND ASPARAGUS QUICHE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 entree servings or 25 hors d'oeuvres portions
Number Of Ingredients 10
Steps:
- For the batter:
- In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
- For the crust:
- Preheat the oven to 350 degrees F. Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
- To assemble:
- Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.
SPINACH & FETA QUICHE
Hands down, this is the best quiche I've ever tasted! The family that I cook for call it "KizziQuiche"... from Allrecipies.com. I've tried it using low-fat ingredients also, with great success!
Provided by Kizzikate
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
- Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
- In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
- Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.
Nutrition Facts : Calories 571.7, Fat 46.3, SaturatedFat 24.8, Cholesterol 246.9, Sodium 700.4, Carbohydrate 17.3, Fiber 2, Sugar 1.8, Protein 23.3
SPINACH AND ASPARAGUS QUICHE
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, place the asparagus pieces in a medium steamer, and allow them to steam until the asparagus is tender but still slightly firm, about 5 minutes. Place the asparagus in a colander, removing all excess water. Then set the asparagus to the side.
- Wash and clean the spinach well. Place it in a medium steamer with very little water, just enough to cover the bottom of the pot. Place the pot over low heat and steam the spinach gently or until the spinach is bright green and limp, approximately 5 minutes. Drain the cooked spinach in a colander to remove all excess water. Once drained, set the spinach to the side.
- Melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the onions across the bottom of the pie shell.
- Evenly distribute a layer of asparagus over the onions. Add a layer of spinach over the asparagus, and top the spinach with a layer of Swiss cheese.
- In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, asparagus, spinach, and Swiss cheese.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
- Cooked Spinach and Asparagus Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
ASPARAGUS QUICHE
There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
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