SAUSAGE AND ASPARAGUS QUICHE
I make many variations of quiche but this is my favorite. Another one I make often is a mix of ham and spinach. Very easy brunch or breakfast each morning on a busy work week.
Provided by cervantesbrandi
Categories Savory Pies
Time 45m
Yield 2 pies
Number Of Ingredients 11
Steps:
- Heat your oven on 350°F; prick your pie shells on the bottom and place them on a baking sheet. Put the pies in the oven for 10 minutes. Take them out of the oven and set aside.
- Next, melt butter in a small saucepan on medium high heat. Add the onion and bell pepper and sauté for 2 minutes.
- Next, add the asparagus and sauté until the asparagus is a bright green color and the onion is translucent, about 4 minutes.
- Take the mixture off of the heat and mix in the garlic and salt and pepper to taste.
- Divide the sausage between the two pie shells, add 1/4 cup of cheese over the sausage. Divide the asparagus mixture in two and place over the cheese.
- Pour each bowl of egg and milk mixture over the pies and top each with remaining cheese.
- Bake on 350°F for 30 minutes or until a toothpick inserted in the middle comes out clean.
ASPARAGUS QUICHE
A delectable combination of ingredients that result in a tasty quiche dish.
Provided by Michele O'Sullivan
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 12.4 g, Cholesterol 105.6 mg, Fat 26.3 g, Fiber 0.9 g, Protein 12.4 g, SaturatedFat 10.2 g, Sodium 383.1 mg, Sugar 0.9 g
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.
SAUSAGE QUICHE
Steps:
- In a skillet, brown sausages until no longer pink. Drain and cut into small pieces; place in the pie shell. Sprinkle with cheese. In a bowl, beat eggs; add cream and nutmeg. Pour over cheese. , Bake at 350° for 55-60 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 485 calories, Fat 42g fat (23g saturated fat), Cholesterol 223mg cholesterol, Sodium 505mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.
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 :
ROASTED ASPARAGUS AND SCALLION QUICHE
I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.
Provided by Martha Rose Shulman
Categories main course
Time 1h
Yield 6 generous servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
- Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
- Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams
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