Best Asparagus Tomato Quiche Recipes
ASPARAGUS TOMATO QUICHE
Just in time for the first delicious crop of asparagus comes a recipe from Dorothy Hussey of Bishop, California that features those savory stalks. "It might look difficult," she divulges, "but it's actually simple to make."-Dorothy Hussey, Bishop, California
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.
Nutrition Facts :
STEVE'S SUN DRIED TOMATO AND ASPARAGUS QUICHE
Great vegetarian main course suitable for any meal.
Provided by Steve Cowherd
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Fit pie crust into a 9-inch deep-dish pie plate.
- Bake crust in preheated oven until just beginning to brown on the edge, about 10 minutes. Let the crust cool.
- Raise oven temperature to 400 degrees F (205 degrees C).
- Melt butter in a large skillet over medium heat. Cook asparagus pieces and sun-dried tomatoes in hot butter, stirring often, until asparagus is tender and bright green, about 10 minutes; season mixture with salt and black pepper. Transfer vegetables to the prebaked pie crust.
- Pour eggs and cream into a blender; add nutmeg. Pulse several times to blend the egg mixture; pour over vegetables in the pie crust.
- Bake in the oven until egg mixture is set and quiche is lightly browned, about 40 minutes. Let quiche stand for 15 minutes before slicing. Serve topped with chili sauce.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 28.5 g, Cholesterol 192.3 mg, Fat 29.6 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 12.2 g, Sodium 518.4 mg, Sugar 4.4 g
PACKER'S ASPARAGUS & TOMATO QUICHE
Never liked asparagus? Try this; it'll convert you. I would have eaten the whole thing by myself but I couldn't handle being stared down by everyone else that was gobbling this up. I had to ask for this recipe.
Provided by scancan
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix first seven ingredients until well blended. Set aside.
- Slice half of the asparagus spears and place on the bottom of the piecrust. Pour mixture on top.
- Bake for twenty minutes in a pre-heated 375 oven.
- Remove from oven and arrange remaining asparagus and tomatoes on top of the quiche.
- Continue baking for another 20-30 minutes or until set. Enjoy!
Nutrition Facts : Calories 280.8, Fat 18.7, SaturatedFat 8.1, Cholesterol 129.4, Sodium 728.3, Carbohydrate 16.9, Fiber 1.5, Sugar 0.7, Protein 11.4
ASPARAGUS TOMATO QUICHE
Steps:
- Preheat oven to 375°F. Beat eggs with next 5 ingredients; stir in cheese.
- Saving 6 asparagus spears for the top, chop the rest into 1-inch lengths; lay on bottom of pie shell, pour in liquid.
- Bake 20 minutes. Remove and quickly arrange tomato and asparagus on top in a wagon wheel pattern; bake another 20 to 30 minutes.
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