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
ASPARAGUS AND PARMESAN CRUSTED QUICHE
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Pulse the flour, curry powder, poppy seeds and salt in a food processor. Pulse in the butter until it turns to loose crumbs. (Do not overmix.) Add 2 to 3 tablespoons ice water through the top and pulse until the dough comes together and forms a loose ball, adding additional ice water as needed. Remove the dough and form it into a disc. Wrap in plastic and refrigerate for at least 20 minutes.
- For the batter: Heat a 12-inch skillet over medium heat and add the olive oil. Once the oil is hot and begins to smoke lightly, add the asparagus and cook over high heat until the excess water is cooked out and the stems are softened slightly, 3 to 4 minutes. Season with salt. Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool.
- Place a baking sheet in the center of the oven and preheat to 350 degrees F. Grease a 9-inch pie dish with butter or nonstick cooking spray.
- Turn the dough onto a floured surface. Roll the dough into an 11- to 12-inch round. Roll the dough up around the rolling pin and roll it back over the pie dish. Press it gently into the bottom and up the sides. (Ideally, there should be about an inch of excess dough hanging over the sides.) Pinch the dough up to create a crimped top edge. Line the dough with a piece of parchment paper, then fill it with pie weights or dry beans and bake until light brown, 18 to 20 minutes. Remove the parchment and weights and cool at least 15 minutes.
- Whisk the cream cheese with the eggs in a large bowl until smooth. Whisk in the heavy cream, Worcestershire, hot sauce, nutmeg and black pepper to taste. Line the asparagus up in piles of 5 to 6 at a time. Cut three-quarters of each asparagus into 1-inch slices, leaving the pretty tips separated and intact. Fill the quiche shell with the batter and the 1-inch pieces of asparagus stems. (Reserve the tips for later.) Place the quiche carefully on the baking sheet in the oven and bake until the batter sets and browns on top, 20 to 25 minutes. Remove from the oven and place the reserved asparagus tips on top, then sprinkle with an even layer of the Parmesan. Place back in the oven until the top browns slightly, an additional 5 to 8 minutes. Cool at least 20 minutes, then cut and serve.
ASPARAGUS QUICHE
This recipe is from The Vegetarian Low-Carb Diet by Rose Elliott. Good for Phases 1, 2 and 3. This is a crustless quiche-perfect for all stages of low-carbing, and one of my favorites.
Provided by pgaines439
Categories Savory Pies
Time 35m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Cook the asparagus in a little boiling water for a few minutes until it's just tender; drain and place evenly in a quiche dish. Sprinkle with half the grated cheese.
- Whisk the eggs with some salt and pepper. Pour over the asparagus and cheese, then top with remaining cheese.
- Bake for 25-30 minutes, or until set, risen and lightly browned.
- Serve hot, warm or cold.
Nutrition Facts : Calories 297.3, Fat 21.1, SaturatedFat 10.4, Cholesterol 325.9, Sodium 258.6, Carbohydrate 3.3, Fiber 1.3, Sugar 1.3, Protein 23.7
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.
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 :
ROSE ELLIOT ASPARAGUS 'QUICHE'
This is a crustless quiche - perfect for all stages of low-carbing, and quick and easy to make. If you can't find vegetarian Gruyère cheese, use vegetarian Emmental, which is widely available, instead. 3g carbs and 25g protein per serving.
Provided by Anonymous
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook the asparagus in a little boiling water for a few minutes until it's just tender; drain and place evenly in a quiche dish. Sprinkle with half the grated cheese.
- Whisk the eggs with some salt and pepper. Pour over the asparagus and cheese, then top with the remaining cheese.
- Bake in a preheated oven, 180ºC, 350ºF, Gas Mark 4, for 25-30 minutes, or until set, risen and lightly browned.
- Serve hot, warm or cold.
Nutrition Facts : Calories 262.4, Fat 17.7, SaturatedFat 8.9, Cholesterol 306.3, Sodium 527, Carbohydrate 6.7, Fiber 1.3, Sugar 1.1, Protein 19.3
More about "rose elliot asparagus quiche recipes"
CLASSIC ASPARAGUS QUICHE – A COUPLE COOKS
From acouplecooks.com
Reviews 1Category Main DishCuisine AmericanTotal Time 1 hr 45 mins
- Preheat the oven to 375 degrees Fahrenheit. In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained. Sprinkle the ice water over the flour 1 tablespoon at a time, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky. Form the dough into a ball.
- If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and either way, dust the pin in flour. Roll the dough to an even 12-inch circle (which corresponds to the 9-inch pie pan). Use a rolling pin to transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. Then press it with the tines of a fork to decorate the edges (see the photos). Use a fork to gently prick holes in the bottom and sides of the crust (this helps it to not puff up while blind baking). Freeze the crust for 10 minutes before blind baking.
- Remove the dough from the freezer and place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake additional 8 minutes until the bottom is lightly browned. Remove from the oven and go to Step 5.
- Meanwhile, wash the asparagus and trim off the ends. Cut the stalks into bite-sized pieces. In a large skillet, heat the olive oil over medium high heat. Add the asparagus, 1/4 teaspoon kosher salt, and a few grind black pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it’s different every time! Taste and remove when it’s just tender and still bright green, but not crunchy.
EASY CHEESY ASPARAGUS QUICHE - AN ITALIAN IN …
From anitalianinmykitchen.com
8 ASPARAGUS QUICHE RECIPES THAT ARE FULL OF …
From allrecipes.com
ASPARAGUS-AND-GOAT CHEESE QUICHE RECIPE
From southernliving.com
ASPARAGUS QUICHE & SOUP | JAMIE OLIVER …
From jamieoliver.com
HOMEMADE ASPARAGUS QUICHE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
ASPARAGUS QUICHE RECIPE {WITH CHEESE} | LIL' LUNA
From lilluna.com
CRUSTLESS SPINACH & ASPARAGUS QUICHE WITH GRUYèRE RECIPE
From eatingwell.com
ASPARAGUS, SPRING ONION, & FETA QUICHE RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE THE BEST ASPARAGUS QUICHE | KITCHN
From thekitchn.com
HOUSE & HOME - RICARDO LARRIVEE'S ASPARAGUS QUICHE
From houseandhome.com
ASPARAGUS AND BRIE QUICHE. - HALF BAKED HARVEST
From halfbakedharvest.com
ASPARAGUS QUICHE - RECIPE GIRL
From recipegirl.com
ASPARAGUS QUICHE | HOUSE & GARDEN
From houseandgarden.co.uk
You'll also love