ASPARAGUS BRIE QUICHE
This is quite easy to make and nice for a weekend breakfast or even to take as a snack, when you're running out the door.
Provided by Sackville
Categories Savory Pies
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 200°C or 400°F.
- Use pastry to line a 9 inch round flan tin or dish.
- Melt butter and lightly fry the spring onions.
- Meanwhile, cut the rind from the cheese and chop into small cubes.
- Throw cheese, eggs, cream and milk into a food processor (or use a hand mixer in a bowl) and blend until smooth.
- Add nutmeg, salt and pepper.
- Scatter onions on base of pastry, pour in cheese mixture and place asparagus spears in a spoke pattern on top.
- Bake for 25-30 minutes until set and lightly browned.
ASPARAGUS QUICHE WITH BRIE
A hearty vegetarian asparagus quiche with brie cheese that comes with a homemade quiche crust and the most delicious vegetarian filling!
Provided by Aline Cueni
Categories Main Course
Time 1h20m
Number Of Ingredients 11
Steps:
- Mix all-purpose flour and salt in the bowl of a stand mixer. Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.
- Add the egg and mix at low speed until it comes together to a dough.
- Use your hands to form it into a disc or ball. Warp with plastic wrap and refrigerate for 30 minutes (up to two days). Place it on a floured working surface and roll it, using a rolling pin, into a round quiche crust. Transfer into a 9-inch quiche pan and gently press the dough into place using your hands.
- Preheat the oven to 390°F (200°C).
- Trim the rough ends of the asparagus. Set aside 6 asparagus and cut the remaining into 1-2 inch (3-5cm) pieces. Arrange the asparagus pieces and sliced brie onto the quiche crust. Decorate with the remaining asparagus.
- Mix the eggs, heavy cream, fresh dill, salt, and pepper in a bowl and pour over the filling.
- Bake for 30 minute in the prehated oven until golden brown.
Nutrition Facts : Calories 380 kcal, Carbohydrate 22 g, Protein 12 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 137 mg, Sodium 553 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, ServingSize 1 serving
ASPARAGUS, LEEK AND BRIE QUICHE
This quiche is filled with springtime flavors - perfect for breakfast or brunch.
Provided by Abbey
Categories Breakfast
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Shape the pie crust into a 9-inch tart pan. Place the tart pan on a sheet pan and blind bake for 10-12 minutes until golden brown. Reduce oven to 400 degrees.
- Clean the leeks: trim the root end and the dark green leaves at the top. Slice in half lengthwise and then slice crosswise into 1/2-inch slices. Add the leeks to a salad spinner. Rinse well and spin dry.
- In a large skillet, melt the butter and add the leeks. Season with salt and pepper and thyme leaves. Saute over medium heat until soft and lightly browned, about 10 minutes. Set aside.
- Blanch the asparagus by adding the chopped asparagus to a pot of boiling water. Cook for 30-60 seconds. Transfer the asparagus to a bowl of ice water to stop the cooking. Drain and set aside.
- In a mixing bowl, whisk together the eggs and heavy cream. Season with 1/4 teaspoon of black pepper.
- Spread the leeks evenly over the pie crust. Top with half of the Brie. Arrange the asparagus over the Brie and pour the egg mixture over the top. Arrange the remaining Brie over the top of the quiche. Bake with a sheet pan under the tart pan to catch any spills.
- Place the tart pan or pie dish on a sheet pan. Bake at 400 degrees for 30 minutes or until the custard is set in the middle. Let the quiche rest for 5-10 minutes before slicing.
Nutrition Facts : Calories 507 kcal, Carbohydrate 18 g, Protein 10 g, Fat 44 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 202 mg, Sodium 552 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 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 :
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
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