ASPARAGUS TOMATO QUICHE
Just in time for the first delicious crop of asparagus comes a recipe from Dorothy Hussey of Bishop, California that features those savory stalks. "It might look difficult," she divulges, "but it's actually simple to make."-Dorothy Hussey, Bishop, California
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.
Nutrition Facts :
ASPARAGUS AND SUN-DRIED TOMATO SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 18m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Preheat grill on medium-high heat.
- Add asparagus, chopped garlic, vegebtable oil, salt and pepper, rosemary and thyme to a large bowl. Mix together. Grill asparagus for 3 to 4 minutes. Place asparagus back into bowl. Add julienne-sliced sun-dried tomatoes. Mix together.
- Remove 2 tablespoons oil from asparagus mixture, and place into saute pan. Add mushrooms; cook for 3 to 4 minutes until browned and crisp.
- Remove mushrooms and mix into asparagus mixture. Serve at room temperature.
SPINACH QUICHE WITH SUN-DRIED TOMATO AND BASIL FETA CHEESE
I have derived this recipe from several recipes and plenty of trial and error. It is, by far, one of the best Quiche recipes I've made. It always gets called upon for family gatherings and parties. It was also put on the Menu at the restaurant where I work. You'll notice I have not added any salt or pepper or any other seasonings. Once you try it, you'll see why it really doesn't need them! Please let me know what you think!
Provided by Husbeast
Categories Savory Pies
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Prick pie shell all over with fork and bake about 8 minutes, just until it starts to turn golden brown. Let cool.
- Turn oven down to 375 degrees.
- Place oil in pre-heated skillet on medium-high heat.
- Add onion and cook for 2-3 minutes.
- Add garlic and cook for additional 30 seconds.
- Add Spinach and combine well, just until heated through.
- Remove from heat and set aside to cool.
- Beat eggs in a large bowl.
- Add sour cream, half-n-half, and asiago, beating well.
- Stir in spinach mixture followed by crumbled feta.
- Pour mixture into pre-baked pie shell on a cookie sheet, (to catch any spills!).
- Cook 35-45 minutes or until set.
- Let cool about 5 minutes and enjoy!
Nutrition Facts : Calories 227.7, Fat 16.1, SaturatedFat 5.8, Cholesterol 106.1, Sodium 170.1, Carbohydrate 15.1, Fiber 1.9, Sugar 2.3, Protein 6.6
STEVE'S SUN DRIED TOMATO AND ASPARAGUS QUICHE
Great vegetarian main course suitable for any meal.
Provided by Steve Cowherd
Categories Breakfast Quiche
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.
- Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.
- Raise oven temperature to 400 degrees F (205 degrees C).
- Melt butter in a large skillet over medium heat. Cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. Transfer vegetables to the prebaked pie crust.
- Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.
- Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 28.5 g, Cholesterol 192.3 mg, Fat 29.6 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 12.2 g, Sodium 518.4 mg, Sugar 4.4 g
PACKER'S ASPARAGUS & TOMATO QUICHE
Never liked asparagus? Try this; it'll convert you. I would have eaten the whole thing by myself but I couldn't handle being stared down by everyone else that was gobbling this up. I had to ask for this recipe.
Provided by scancan
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first seven ingredients until well blended. Set aside.
- Slice half of the asparagus spears and place on the bottom of the piecrust. Pour mixture on top.
- Bake for twenty minutes in a pre-heated 375 oven.
- Remove from oven and arrange remaining asparagus and tomatoes on top of the quiche.
- Continue baking for another 20-30 minutes or until set. Enjoy!
Nutrition Facts : Calories 280.8, Fat 18.7, SaturatedFat 8.1, Cholesterol 129.4, Sodium 728.3, Carbohydrate 16.9, Fiber 1.5, Sugar 0.7, Protein 11.4
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