Best Asparagus Feta Dill Quiche Recipes

ASPARAGUS & FETA QUICHE

Asparagus & Feta Quiche image

Quickly steaming asparagus in the microwave keeps it bright green and prevents it from becoming mushy in the quiche. For another simple flavor boost, look for feta seasoned with Mediterranean herbs.

Provided by Carolyn Hodges, M.S., RDN

Time 1h5m

Number Of Ingredients 7

Ingredients

1 (9 inch) frozen prepared pie crust
8 ounces asparagus spears, trimmed and cut into 1 1/2-inch pieces (about 2 cups)
½ cup crumbled feta cheese
4 large eggs
1 ¼ cups whole milk
¼ teaspoon salt
⅛ teaspoon ground pepper

Steps:

Preheat oven to 375°F. Set out pie crust to thaw for 10 to 20 minutes.
Place asparagus in a microwave-safe dish and add 1/4 inch water. Cover tightly and microwave on High until crisp-tender and bright green, about 2 minutes; drain. Transfer to the pie crust and sprinkle with feta.
Whisk eggs, milk, salt and pepper in a medium bowl. Pour over the asparagus and feta in the crust.
Set the quiche on a baking sheet and bake until the center is set, 35 to 40 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 250 calories, Carbohydrate 19 g, Cholesterol 140 mg, Fat 15 g, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 401 mg, Sugar 5 g

ASPARAGUS QUICHE

Asparagus Quiche image

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

Categories Breakfast Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 unbaked pie shell (9 inches)
1/2 pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups shredded Swiss cheese
3 large eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper

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 CHEDDAR QUICHE

Asparagus Cheddar Quiche image

I found this wonderful recipe in one of the calendars put out every year by the Ontario Milk Marketing Board. It's a great way to use up cooked asparagus if you have any left from Sunday dinner.

Provided by Irmgard

Categories One Dish Meal

Time 1h5m

Yield 1 quiche

Number Of Ingredients 13

Ingredients

1 partially baked pie shell (10 or 11 inch)
1 tablespoon Dijon mustard
2 tablespoons butter
1 onion, finely chopped
1/4 cup finely chopped fresh dill (or 1 tsp. dried)
1 lb cooked asparagus, coarsely chopped
1 1/2 cups grated old cheddar cheese
4 eggs
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
nutmeg
cayenne

Steps:

Preheat oven to 375 degrees F.
Brush the partially baked pie shell with mustard.
Reserve.
Melt butter.
Cook onion until tender but do not brown.
Combine onion with dill, asparagus and cheese.
Spoon evenly into the pie shell.
Beat eggs.
Add milk, salt, pepper, nutmeg and cayenne.
Pour the mixture over the asparagus and cheese.
Bake 35 to 45 minutes or until just set.
Cool 10 minutes before serving.

ASPARAGUS AND FONTINA QUICHE

Asparagus and Fontina Quiche image

Mild, buttery Fontina cheese is delightful paired with earthy asparagus, but if you can't find it, you can replace it with provolone, or use all Gruyère here.

Provided by Joanna Gaines

Categories HarperCollins HarperCollins Quiche Egg Brunch Spring Asparagus Fontina Milk/Cream Vegetarian

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

1 pound asparagus, ends trimmed
6 large eggs
1 cup heavy cream
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
8 ounces Fontina cheese, grated (about 2 cups)
2 ounces Gruyère cheese, grated (about 1/2 cup)
1 unbaked homemade or store-bought 9-inch pie crust

Steps:

Preheat the oven to 350°F.
Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)
In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.
Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.
In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.
Pour the mixture into the unbaked pie shell.
Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.
The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.