Easy Cheesy Asparagus Quiche is a delicious tasty Spring time Quiche


* Pre-heat oven to 350° (180 celsius) * TO CLEAN THE ASPARAGUS * If you buy really thick asparagus then you might want to peel the outside woody part with a potato peeler. Snap off the tough base of each spear, this is usually around the bottom third * of the spear, where the stem starts to turn tender. Keep only the tender part. Chop into 1/4 inch (3/4 centimeter) sizes. Boil or steam for approximately 10 minutes. Drain and set aside. * In a 10 inch (26 centimeter) pie plate, place the pre made (or homemade) pie pastry, brush with melted butter, and spread the steamed asparagus on top. * In a medium bowl, whisk together eggs, cream, milk and salt, stir in grated cheese. * Pour mixture over the asparagus. * Bake for 15 minutes then turn oven down to 325° (160° celsius) and bake approximately 30 minutes more. Quiche will be cooked when a knife inserted comes out clean. Let stand 5-10 minutes before serving. Enjoy!


Calories: 571kcalCarbohydrates: 18gProtein: 23gFat: 45gSaturated Fat:21gCholesterol: 181mgSodium: 791mgPotassium: 303mgFiber: 0gSugar: 0gVitamin A:1810IUVitamin C: 3.3mgCalcium: 250mgIron: 2.1mgSpinach and Bacon QuicheThis was awesome. Frying the bacon took the longest amt of time. I think maybenext time I will try to just mix it all together instead of layers. Thanks forthe great breakfast!This quiche is amazing! I followed one reviewers advice to use fresh spinachand I replaced 3/4 cup of the heavy cream with 1/2 & 1/2. Quick tip: whenmaking large quantities of crumbled bacon for recipes, dice bacon to thedesired size and then fry it. No turning each slice…just give it a stirevery few minutes for even browning.This was a great tasting recipe. I did not follow it exactly. I used ½ poundof bacon, 1/3 the amount of heavy cream and the rest was half and half andwilted fresh spinach. Additionally, the pie crust should be a 10 inch deepdish pie crust and not a 9 inch. Otherwise you will have extra filling. Ifound out the hard way, I made double the recipe and had enough left for athird quiche.Great classic quiche recipe & very versatile. Although it did take me almost3x longer than what is called for to bake it thoroughly (and my oven runs hot)so next time I will get it in the oven much earlier. Also I would probably tryto lighten it up a bit by substituting some of the cream for milk and takingout some egg yolks.I followed recipe to a t except I just mixed everything all together andpoured into pie shell. I have a new favourite quiche recipe!I made this tonight and it turned out great. I ended up using half & halfinstead of cream 2 premade 9″ pie crust and fresh spinach. I sliced up apackage of bacon and fried it in a pan. Drained it and set it aside. Used thesame pan barely wiping the pan of bacon grease and cooked the spinage. Ididn’t layer as indicated just mixed everything in a big bowl. It was a prettythick mixture and thought about added 2 more eggs since the filling was goinginto two pie pans (using the same amount of ingredients) but stuck with 6eggs. I added a few more dashes of Tobassco but you couldn’t tell I added any.After it was done I let it stand for about 15 minutes before serving it fordinner. Added a Ceasar salad and had a great meal. The next time I make thisI’m going to use 1/2 a package of bacon and 2 more eggs. Even though ourfamily loves bacon it was a bit too much for this dish.Read the recipe wrong and it was the best mistake I’ve ever made. I boughtfrench fried onions instead of green onions. I crushed them and used them inplace of the green onions in the recipe instructions. I made two pies and*poof* my family of four had them devoured in no time. (less than 24 hours) Myhusband (typical “real men don’t eat quiche’ kinda guy) couldn’t get enoughand has asked for this again numerous times.I have cooked this twice now for breakfast occasions with RAVE reviews.Comments like “this is the best quiche I have ever had!” Along with multiplerequests to bring it the next time. I actually prebake my crust (weight itdown while cooking) the night before add all ingredients except the eggmixture put everything in the fridge overnight covered tightly with Saran Wrapthen in the morning take it out let sit to come to room temp for 30 minutesadd egg mixture (also mixed the night before) and bake as directed (with foilover crust edges until the last 5 minutes). A real hit!AMAZING! i love it! i was nervous at first but it came out amazing! The onlything I changed was adding broccoli in addition to the spinach and I did notuse the hot sauce because I do not like spicy food.6.22.20 … https://www.allrecipes.com/recipe/216724/spinach-and-bacon-quiche/… ‘Used 3/4c ea hc & light cream. No bacon. ‘Nothing some hot sauce couldn’tfix. Sorry.Best Cowboy Quiche Recipe* * *“Real cowboys eat quiche.” —AristotleOh, do I love this quiche. I included it in my second cookbook and is similarto the quiche I posted here back in the dark ages of 2009, but without thegnarly mushrooms, and with cheddar instead of Swiss. Swiss cheese andmushrooms are not a cowboy’s idea of a good time. I’m sorry about the sweepinggeneralization, but on this cattle ranch, I have found it to be true.But really, this quiche recipe is merely a canvas for you. You can addabsolutely anything that crosses your mind: asparagus, prosciutto, diced ham,little chunks of cream cheese, herbs, shrimp, sausage…and/or any vegetable youwant. My favorite quiche ingredient is sauteed leeks, but I’m crazy weird,unpredictable, and dangerous that way. Yep, that’s me.The most distinctive thing about this quiche is how big and unapologeticallytall it is. I prefer this deep dish approach to just baking the quiche in aregular pie pan, because you wind up with much more eggy cheesy yummy fillingcompared to the crust. In regular pie pans, they wind up being too crusty forme.Let’s make quiche, my friends! First, caramelize some onions by cooking a bunch of sliced onions in butterover medium to medium-low heat. It’ll take at least 15-20 minutes for them toget to this nice deep golden brown color (maybe longer), so make sure the heatis nice and mild…and stir them here and there! When they’re done, set themaside to cool.Caramelized onions are my life. Next fry up some bacon until it’s cooked but still chewy, then chop up thebacon and let it cool slightly.Bacon is my life. Combine a bunch of eggs with some heavy cream (OR half-and-half if youprefer)… Then whisk them together until nice and smooth. Add salt and pepper (you can add a little cayenne or hot sauce, too) and whiskit together.Eggs give me reason to live. Roll out the pie dough…Note: You can use this pie crust, which turns out perfect every time, anddepending on your preference, you can use all shortening, half butter and halfshortening, or half butter. Incorporating some amount of shortening willresult in a better texture, but it’s totally up to you! (You’ll use half ofthe pie crust recipe linked above. Wrap and store the other half in thefreezer.) Lay the crust over the tart pan… And press the dough into the grooves. Then (I don’t have a photo of thisbecause I was an airhead when I photographed this recipe and I’m still anairhead now) roll the rolling pin over the top of the pan, pressing lightly to“cut” the excess dough off the edge of the pan. (You can find these pans inlots of cooking stores. I just searched and found some at Sears.)These tart pans rock my world. Now, once the onions and bacon have cooled, add them to the egg mixture alongwith some grated sharp cheddar.Onion + Bacon + Cheese = Cowboy Friendly.*Sweeping generalization alert. Stir it all around to combine… Then pour the mixture into the pie crust. This is a deep dish quiche, so itshould go almost up to the top.Now just place the quiche pan on a rimmed baking sheet, cover it lightly withfoil, and bake it at 400 degrees for 40 to 45 minutes. After that time, removethe foil and continue baking for 10 to 15 minutes until the top and the crustare golden brown. The quiche should be just slightly jiggly, but not much. Ifyou think it needs more baking time, cover it with foil and keep baking untilit’s done. (The foil will keep it from getting too brown on top.) Take it out of the oven and let it sit for a good 15 minutes to make sureeverything sets. This is one of the beautiful things about these tart pans: The bottom totallydetaches from the rim… So you’re left with these gorgeous quiches, which are now easy to cut (as longas you have a good, sharp serrated knife.) Gorgeous! Gorgeous. Gorgeous.You will never look at quiche the same way again. This is divine! And you canchange it up however you’d like.This content is created and maintained by a third party, and imported ontothis page to help users provide their email addresses. You may be able to findmore information about this and similar content at piano.io

Easy Cheesy Asparagus Quiche is a delicious tasty Spring time Quiche,

perfect for lunch or dinner, serve with a salad and Dinner is served. Makesthe perfect brunch idea too.Cheesy Asparagus Quiche has become a delicious lunch time favourite in ourhouse.How long has it been since I made a Quiche? A long long time. To tell thetruth I think I got scared of serving my family another Quiche.I sometimes get carried away when I cook or bake, when I make something thatgoes over really really well I tend to make it and make it and make it,although I have been trying to control myself these last few years.This was the case with Quiche. Maybe because Quiche brings back good memoriesof my life in Canada. I used to order Quiche and a salad and I still love thatcombination.The other day when I was doing my grocery shopping I noticed the arrival ofasparagus.I love seeing asparagus at the grocery shop, it also means we are gettingcloser to spring. And I can just imagine how many of you just can’t wait forthat, with the cold and snowy winter that you were forced to bear, a littlebit of spring will be a warm welcome.

Easy Cheesy Asparagus Quiche

Last Updated June 27, 2019. Published January 3, 2018 By Rosemary 9 Comments

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Easy Spinach Quiche with Bacon and Cheese

BY :Bebs | Published: 03/19/ 2016 | Updated:11/12/ 2019 | 8 CommentsThis is a really super easy spinach quiche recipe with some bacon cubes addedand lots of cheese for a savory treat.At the moment, this is the new favorite all-in-one meal of Armin and mine andI find myself always stocking on Spinach and puff pastry. Yup, I use theready-made one you get from the frozen section in a grocery store. I used tobe so stubborn and would rather try to make it from scratch, try being theoperative word, as I failed …several times!!! Until I found this trick formaking puff pastry. But still, if you are pressed for time, just swallow yourpride and just get a sheet (or two), preferably a round one already fittingyour round pie pan or baking dish. Believe me, I do not regret it one bit–skipping all those steps of rolling, folding and freezing the dough.I also use fresh spinach for this recipe but of course, frozen spinach willdo. I just find it easier to use the fresh one because you just wash and chopthem and they are ready. If using a frozen pack, try to wring out as muchwater as possible after thawing them so your spinach quiche won’t get soggy.”

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