Best Spring Asparagus Quiche Recipes

SPRING HASH BROWN QUICHE WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. Spray deep dish pie plate generously with Pam or any other non-stick cooking spray.
• Toss Simply Potatoes® Shredded Hash Browns with the melted butter, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
• Press buttered potatoes onto the bottom and up the sides of the pie plate.
• Bake in the preheated 425 degree oven for 30 minutes.
• Remove from oven, reduce heat to 350 degrees.
• Top Simply Potatoes® Shredded Hash Browns with spinach.
• Top potatoes and spinach with sun-dried tomatoes.
• Beat the eggs with the half and half and remaining salt and pepper.
• Pour over potatoes, spinach and sun-dried tomatoes.
• Arrange asparagus over egg mixture, sprinkle with the green onions and then scatter the goat cheese over the entire dish.
• Bake for 40 minutes in a 350 degree oven, or until the center is set.
• Allow to cool for 10 minutes before cutting.
• Enjoy!

SPRING ASPARAGUS QUICHE

Steps:

• Preheat oven to 425 degrees F.
• Coat a 9-inch springform pan with nonstick cooking spray; set aside.
• In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes.
• Drain; set aside.
• In a small bowl stir together the grated Parmesan and basil.
• Sprinkle a work surface with half of the mixture.
• Roll out pizza dough on the surface to a 12-inch square.
• Sprinkle with remaining Parmesan mixture.
• Using a rolling pin, gently press into dough by rolling over top.
• Turn dough into prepared pan.
• Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high.
• Line dough in pan with a double thickness of foil.
• Bake for 8 minutes.
• Remove foil.
• Bake 5 minutes more.
• Remove from oven.
• Reduce oven temperature to 350 degrees F.
• Meanwhile, in a small skillet cook bacon until crisp.
• Drain, reserving 1 tablespoon drippings.
• Crumble bacon; set aside.
• Cook onion in reserved drippings over medium heat until tender but not brown; drain.
• In a medium mixing bowl stir together eggs, milk, salt, and nutmeg.
• Stir in crumbled bacon and onion.
• Toss together Swiss cheese and flour.
• Add to egg mixture; mix well.
• Pour egg mixture into the dough-lined pan.
• Toss asparagus halves with the oil.
• Arrange asparagus in a spokeline pattern on top of egg mixture.
• Bake 35 to 40 minutes or until a knife inserted near the center comes out clean.
• Let stand 10 minutes before serving.
• Remove sides of pan to serve.
• Top with shaved Parmesan cheese, if desired.
• Makes 6 main-dish servings.

SPRING QUICHE WITH ASPARAGUS, TARRAGON, AND GARLIC

Steps:

• Preheat oven to 350. Rinse asparagus, then trim the tough ends off the stalks. Set aside 8-10 of the asparagus to leave whole, then chop the remaining asparagus into 1/2 inch pieces.
• Peel the garlic, then slice into thin rounds.
• In a saucepan, heat 1/2 tbs oil and 1/2 tbs butter over medium low heat. Add garlic and saute until just browned.
• Remove garlic from pan and set aside. Add remaining 1/2 tbs of butter and 1/2 tbs oil to pan and saute asparagus (cut and whole pieces) until just al dente. Do not overcook.
• While asparagus is cooking, whisk eggs, milk, tarragon, salt, and pepper together.
• When asparagus has finished cooking, separate out the full length spears and set aside. Sprinkle half the cut asparagus and half the garlic into the bottom of the pie crust.
• Carefully pour half the egg mixture into the pie crust, then grate 1/4 cup cheese on top. Place the pie into the oven on the middle rack and bake 15 minutes.
• When the 15 minutes have elapsed, gently sprinkle the remaining cut asparagus and garlic on top of the filling, then pour remaining egg mixture on top. Grate remaining 1/4 cup cheese on top. Arrange the full spears of asparagus artfully on top of the quiche in a spoke pattern, woven grid, or whatever pleases you.
• Bake 30 minutes or until filling is just set. Wiggle the pie plate to test that the center is not wet and jiggly. Let cool 10 minutes before cutting.