Best Hearty Asparagus Quiche Recipes

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FARMHOUSE HEARTY MUSHROOM, ASPARAGUS AND BACON QUICHE



Farmhouse Hearty Mushroom, Asparagus and Bacon Quiche image

Saw this one in Taste of Home's Feb-Mar 08 issue; made a few adjustments to suit our tastebuds, and this is the lovely result! This will put a smile on your face as the aroma wafts through the kitchen!

Provided by Debber

Categories     One Dish Meal

Time 50m

Yield 6 hearty wedges

Number Of Ingredients 13

1/2 lb bacon (optional)
1 (8 ounce) package refrigerated crescent dinner rolls
2 teaspoons prepared mustard, of your choice (we like yellow)
1/4 cup butter, diced
1 1/2 lbs fresh asparagus, 1/2-inch pieces
1 medium onion, diced
1/2 cup fresh mushrooms, sliced (or 1-4 oz can, drained)
2 eggs, beaten
1 teaspoon thyme
salt & pepper
1/4 teaspoon garlic powder
1/4 teaspoon parsley
2 cups shredded mozzarella cheese

Steps:

  • Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
  • Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
  • Preheat oven to 375.
  • In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
  • In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
  • Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
  • Mmm-good!

Nutrition Facts : Calories 407.4, Fat 23.5, SaturatedFat 11.2, Cholesterol 130.8, Sodium 1444.5, Carbohydrate 31.5, Fiber 6.9, Sugar 5.8, Protein 20.6

FARMHOUSE HEARTY MUSHROOM, ASPARAGUS AND BACON QUICHE



Farmhouse Hearty Mushroom, Asparagus and Bacon Quiche image

Saw this one in Taste of Home's Feb-Mar 08 issue; made a few adjustments to suit our tastebuds, and this is the lovely result! This will put a smile on your face as the aroma wafts through the kitchen!

Provided by @MakeItYours

Number Of Ingredients 13

1/2 lb bacon (optional)
1 (8 ounce) package refrigerated crescent dinner rolls
2 teaspoons prepared mustard, of your choice (we like yellow)
1/4 cup butter, diced
1 1/2 lbs fresh asparagus, 1/2-inch pieces
1 medium onion, diced
1/2 cup fresh mushrooms, sliced (or 1-4 oz can, drained)
2 eggs, beaten
1 teaspoon thyme
salt & pepper
1/4 teaspoon garlic powder
1/4 teaspoon parsley
2 cups shredded mozzarella cheese

Steps:

  • MY NOTE: Saw this one in Taste of Home's Feb-Mar 08 issue; made a few adjustments to suit our tastebuds, and this is the lovely result! This will put a smile on your face as the aroma wafts through the kitchen!
  • Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
  • Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
  • Preheat oven to 375.
  • In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
  • In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
  • Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
  • Mmm-good!

HEARTY ASPARAGUS QUICHE



Hearty Asparagus Quiche image

My husband and I are avid sailors. So, before we head out to the lake on chilly mornings, I like to prepare this hearty quiche, along with coffee and fresh-from-the-oven muffins for a warm wake-up.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

1 pound fresh asparagus
1 teaspoon salt
1 unbaked pastry shell (10 inches)
1 large egg white, lightly beaten
2 cups shredded Swiss cheese
10 bacon strips, cooked and crumbled
4 large eggs
1-1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pinch pepper
Cherry tomatoes, halved

Steps:

  • Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.

Nutrition Facts : Calories 374 calories, Fat 25g fat (13g saturated fat), Cholesterol 165mg cholesterol, Sodium 729mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 17g protein.

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