ROASTED ASPARAGUS WITH HERB GOAT CHEESE
Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.
Provided by Raquel Teixeira
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
- Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g
ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST
Get all the goodness of hash browns and a rich Fontina and goat cheese egg custard in this unexpected quiche. With fresh green asparagus and tarragon, it's perfect for a springtime brunch, lunch, or light dinner.
Provided by Anna Stockwell
Yield Serves 8-10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
- Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
- Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
- Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
- Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
SPRING HASH BROWN QUICHE WITH ASPARAGUS AND GOAT CHEESE
Ready, Set, Cook! Special Edition Contest Entry: A fresh hash brown crusted quiche, filled with fresh chopped spinach, diced sun-dried tomatoes, asparagus tips, sliced green onion, tangy goat cheese, and egg custard. Perfect for breakfast, brunch, lunch, dinner and special occasions...especially Easter and Mother's Day! I love this recipe for its fresh ingredients, color and gourmet appeal. It is easy to prepare, but looks and tastes fantastic.
Provided by mommychommy
Categories Savory Pies
Time 2h10m
Yield 1 quiche/pie, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Spray deep dish pie plate generously with Pam or any other non-stick cooking spray.
- Toss Simply Potatoes® Shredded Hash Browns with the melted butter, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
- Press buttered potatoes onto the bottom and up the sides of the pie plate.
- Bake in the preheated 425 degree oven for 30 minutes.
- Remove from oven, reduce heat to 350 degrees.
- Top Simply Potatoes® Shredded Hash Browns with spinach.
- Top potatoes and spinach with sun-dried tomatoes.
- Beat the eggs with the half and half and remaining salt and pepper.
- Pour over potatoes, spinach and sun-dried tomatoes.
- Arrange asparagus over egg mixture, sprinkle with the green onions and then scatter the goat cheese over the entire dish.
- Bake for 40 minutes in a 350 degree oven, or until the center is set.
- Allow to cool for 10 minutes before cutting.
- Enjoy!
GOAT CHEESE-ASPARAGUS CRUSTLESS QUICHE
From Vegetarian Times. We haven't tried this yet because we're on a diet, but I'm looking forward to trying it. Prep and cooking times are total guesses on my part. If you make this, please let me know how long it took you. Thanks! From the website: "For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this quick supper dish. Fresh out of asparagus? Substitute broccoli florets."
Provided by Paris D
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat 4 ramekins or a 9-inch-square baking pan with cooking spray.
- Toss asparagus in oil in bowl, and season with salt and pepper, if desired.
- Place ramekins in oven, and preheat oven to 425°F.
- Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.
- Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables.
- Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips.
Nutrition Facts : Calories 205.8, Fat 14.2, SaturatedFat 8.3, Cholesterol 121, Sodium 288.3, Carbohydrate 3.6, Sugar 1.3, Protein 15.6
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MINI QUICHE RECIPE WITH ASPARAGUS AND GOAT CHEESE
From southernliving.com
5/5 (1)Total Time 2 hrs 55 minsOccupation Associate Food Editor-Food & Wine
- Prepare the Crust: Pulse flour and salt in a food processor until well combined. Add butter and goat cheese, and pulse until mixture resembles coarse meal, about 12 times. With processor running, add egg yolk and ice water through the food chute, processing just until mixture forms a ball, about 30 seconds. (Dough will be sticky.) Shape dough into a flat disk, wrap in plastic wrap, and chill 2 hours or up to 3 days.
- Preheat oven to 400°F. Roll dough to 1/8-inch thickness on a lightly floured surface. Using an inverted bowl as a guide, cut out 6 (6-inch) rounds. Gently press each dough round into a 4 1/2-inch fluted tart pan with removable rim; freeze 15 minutes.
- Line each tart shell with parchment paper, and fill with pie weights. Bake in preheated oven until just set, 12 to 15 minutes. Remove weights and parchment paper, and prick pastry on bottoms of shells with a fork. Return tart shells to oven, and bake until pastry is light golden brown, 8 to 10 minutes. Transfer tart pans to a wire rack, and cool completely, about 20 minutes. Reduce oven temperature to 350°F.
- Prepare the Filling: Cut 2-inch pieces from asparagus tip ends, and reserve. Cut stalks into 1/2-inch pieces. Melt butter in a skillet over medium-high. Add leek, and cook, stirring, until tender, about 5 minutes. Stir in asparagus stalk pieces, and cook, stirring, until bright green, about 1 minute. Remove from heat, and cool 5 minutes.
ASPARAGUS AND GOAT CHEESE QUICHE RECIPE
From pillsbury.com
5/5 (2)Category EntreeCuisine FrenchTotal Time 1 hr 15 mins
- Heat oven to 375°F. Spray 9-inch glass pie plate with cooking spray. Place pie crust in pie plate as directed on box for One-Crust Filled Pie; flute edges.
- In 12-inch skillet, melt butter over medium-high heat. Cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp-tender. Spoon vegetables into crust-lined plate. Top with roasted peppers and goat cheese.
- In large bowl, beat half-and-half, salt, pepper and eggs with whisk. Pour over ingredients in crust. Sprinkle with Parmesan cheese.
- Place pie plate on lowest oven rack; bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
ROASTED ASPARAGUS & GOAT CHEESE QUICHE RECIPE
From womansday.com
Estimated Reading Time 1 min
- Heat oven to 425°F. Fit the pie crust into and up the sides of a pie plate; fold the edge of dough underneath itself to create a thicker 1/2-in. border that rests on the lip of the pie plate and crimp as desired.
- Meanwhile, on a rimmed baking sheet, toss the asparagus, oil, and 1/4 tsp each salt and pepper, and roast on the oven rack underneath the quiche shell until just tender, 6 to 8 minutes.
- Remove crust and reduce oven to 375°F. In a large bowl, whisk together the eggs, sour cream, milk,1/4 tsp each salt and pepper, and nutmeg, if using.
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