Asparagus And Morel Quiche Recipes

MOREL ASPARAGUS GRUYERE QUICHE

Steps:

• Preheat oven to 400°F
• Partially bake your pie crust, following the instructions on purchased pie crust or the recipe you used. Crust can be prepared and baked up top 3 days in advance and stored, tightly wrapped in the refrigerator. These instructions on the crust process are a genral guide.
• Prepare your pie crust in a 9 in pie pan.
• Place parchment paper and pie weights in your pie crust and bake for rouhgly 15 mintues.
• Allow your pie crust to cool slightly, then carefully remove your pie weights & parchment. Crust can still be warm when you pour in the filling.
• After removing your pie crust from the oven, reduce heat to 350°F
• In a skillet over medium heat, saute morel mushrooms with a pinch of salt in butter until the liquid is evaporated. Roughly 3 mintues.
• Add onions and asparagus, lightly saute until soft, rouhlgy 2-3 mintues. Remove from heat, set aside.
• Combine egg, cream, salt and pepper, wisk until smooth.
• Place sauteed vegetables and shredded cheese in the bottom of your partially baked pie crust, pour egg mixture over top.
• Bake at 350F for 45-55 mintues.
• Allow to cool slightly before serving. Quiche is best served warm and not extremely hot. Quiche can be kept in the refrierator for up to 5 days and eaten reheated or chilled.

ASPARAGUS AND MOREL QUICHE

Steps:

• In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over bottom and 1 1/4 in. up side of a 9-in. springform pan; chill.
• Preheat oven to 375°. Soak mushrooms in a small bowl with 1 cup hot water until softened, 15 to 20 minutes, swishing them around every so often. Gently squeeze out liquid. Cut in half lengthwise if large. Save liquid for another use.
• Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds. Drain, transfer to a bowl of ice water, and cool. Drain and pat dry.
• In a bowl, whisk remaining 2 eggs to blend. Whisk in half-and-half, salt, and pepper. Sprinkle gruyère and onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture over vegetables.
• Bake quiche on bottom rack until filling no longer jiggles when gently shaken, 40 to 45 minutes. Let cool in pan on a rack at least 30 minutes. Loosen quiche from pan rim with a knife, remove rim, and slice. Serve warm or at room temperature.
• Note: Nutritional analysis is per serving.

ASPARAGUS QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
• In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
• Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

MUSHROOM ASPARAGUS QUICHE

Steps:

• Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside., In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust. , Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.

ASPARAGUS MUSHROOM QUICHE

Steps:

• Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

ASPARAGUS WITH MORELS

Steps:

• cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.
• refresh under cols water.pat dry.
• heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.
• add asparagus, tarragon, salt and pepper and continue cooking until heated through.
• add remaining butter and remove from heat.
• stir in lemon juice and garnish with tarragon.

ASPARAGUS QUICHE

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.