Packers Asparagus Tomato Quiche Recipes

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.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

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.

Steps:

• THE PASTRY: You will need a 9" quiche pan, or deep pie plate.
• In a medium mixing bowl, place the flour, grated cheese and salt.
• Cut the butter, (or solid vegetable shortening), into the mixture until it is crumbly.
• Mix the ice water and cold lemon juice together; add the liquid, tablespoon at a time and stir into the flour mixture, using just enough to bind the mixture.
• If you need more liquid, add by drops at a time.
• Collect all moistened particles into a smooth but not sticky ball or dough.
• Wrap the ball of dough securely in waxed paper and chill in refrigerator for at least an hour before handling again.
• With as little handling as possible, form dough into a round disk.
• Place disk on your pastry board and roll out large enough to fit over the edges of the quiche pan, or deep pie plate.
• Lift the pastry shell by rolling the dough onto your rolling-pin.
• Over your selected baking pan, roll in the opposite direction to release the pastry into the pan.
• Press lightly in the pan bottom and against the sides.
• Pierce the bottom of the pastry with a fork- this will prevent pastry from lifting during the baking process.
• PREHEAT OVEN TO 425 degrees F.
• THE FILLING: Saute onions, mushrooms and seasonings in butter, over medium-high heat.
• Fry bacon until crisp; drain and crumble- set aside.
• In a little of the bacon drippings, saute crab meat.
• Cream together ricotta, cream cheese and parmesan; blend in the milk; add beaten eggs; fold in cooked asparagus, bacon, crabmeat, bread crumbles, onions and mushrooms.
• Pour into pastry-lined pan.
• Arrange tomato slices around the edge (make it look pretty).
• Bake in 425F preheated oven, for 10 minutes.
• Lower temperature to 350F and bake 25 minutes longer.
• Remove from oven and let stand for 10 minutes before serving.