Morel Asparagus Gruyere Quiche Recipes

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ASPARAGUS AND MOREL QUICHE



Asparagus and Morel Quiche image

Umami-delicious morels pop up in Western woods and orchards, and make plump, savory nuggets in this quiche. For the neatest slices, make quiche a day ahead; let it cool, loosen it from pan edges, and chill. Cut into wedges, then reheat.

Provided by wp

Time 1h45m

Number Of Ingredients 10

1 1/2 cups whole-wheat pastry flour or all-purpose flour
10 tablespoon cold butter, cut into chunks
3 large eggs
1/2 ounce dried morel mushrooms
1 cup slender asparagus, cut in 2-in. pieces
1 1/2 cups half-and-half
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded gruyère cheese
1 green onion, finely chopped

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.

Nutrition Facts : Calories 362, Carbohydrate 21, Cholesterol 149, Fat 26, Fiber 3.7, Protein 11, SaturatedFat 15, Sodium 411

NONNA ROSA'S MOREL AND ASPARAGUS QUICHE



Nonna Rosa's Morel and Asparagus Quiche image

Want an impressive recipe for your next brunch? Try this mushroom and asparagus quiche. It sounds fancy but is very easy to make. Savory and satisfying, it's perfect for a special breakfast, brunch, or even a breakfast for dinner night. Morel mushrooms can be hard to find and are expensive. Hearty portabella mushrooms are a delicious (and more readily available) substitution.

Provided by Carla Hurst-Chandler @yspyg45

Categories     Other Main Dishes

Number Of Ingredients 8

5 - whole eggs
5 - spears fresh asparagus
5 - morel mushrooms, cleaned and halved lengthwise (can sub portabellas)
1/2 cup(s) mild cheddar or colby cheese grated
1/2 cup(s) heavy cream
1 pinch(es) salt
1 pinch(es) coarse ground pepper
1 - deep dish unbaked pie shell

Steps:

  • Beat cream, eggs, salt, and cheese together.
  • Fold in raw asparagus (broken into 1-inch pieces) and morels gently.
  • Pour into pie shell. Sprinkle with a pinch of coarse ground pepper.
  • Bake at 350 degrees for 40-45 minutes or until golden brown and center is firm. Let rest for 5 minutes before serving.
  • Best served warm with salad, muffins, or fresh fruit. Enjoy!

ASPARAGUS QUICHE



Asparagus Quiche image

Make and share this Asparagus Quiche recipe from Food.com.

Provided by Boca Pat

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 thin asparagus spears
6 eggs, beaten
1 cup sour cream
1/2 cup grated gruyere cheese
1 cup sliced mushrooms
1 teaspoon minced garlic
1 teaspoon chopped fresh tarragon
1 small red pepper, julienned
salt and pepper
1 9-inch deep dish pie crust

Steps:

  • Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside.
  • Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper.
  • Pour ingredients into a 9-inch deep dish pie shell.
  • Bake at 350 for 20 minutes; remove from oven.
  • Top with julienned red pepper and return to oven for 30-40 minutes.

Nutrition Facts : Calories 491.4, Fat 34.1, SaturatedFat 15.1, Cholesterol 323.8, Sodium 386, Carbohydrate 27.9, Fiber 2.8, Sugar 5.7, Protein 19.1

ASPARAGUS, LEEK, AND GRUYERE QUICHE



Asparagus, Leek, and Gruyere Quiche image

This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 9

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
Ground nutmeg
Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere cheese (4 ounces)

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  • Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

ASPARAGUS AND MUSHROOM QUICHE



Asparagus and Mushroom Quiche image

I found this in with my grandmother's recipes when we were cleaning out her house. The spices add a nice bit to the quiche.

Provided by AdeleProvence

Categories     Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb asparagus, bottoms trimmed and cut into 1-inch pieces
6 ounces button mushrooms, sliced
3/4 cup onion, coarsely diced
1 refrigerated pie crust
4 ounces gruyere or 4 ounces swiss cheese, shredded
4 eggs
3/4 cup half-and-half
1 tablespoon yellow mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon dried parsley
1/8 teaspoon nutmeg
1/8 teaspoon ground black pepper

Steps:

  • Preheat oven to 425°F.
  • Bring a large saucepan of water to a boil on high.
  • Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
  • Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
  • Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
  • In a large bowl, mix remaining ingredients.
  • Pour egg mixture over the vegetables.
  • Bake at 425F for 30 minutes, or firm. Cool briefly.

Nutrition Facts : Calories 247.6, Fat 15.4, SaturatedFat 7, Cholesterol 117.1, Sodium 359.2, Carbohydrate 16.8, Fiber 2.4, Sugar 2.9, Protein 11.7

ASPARAGUS QUICHE



Asparagus Quiche image

There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1 unbaked pie shell (9 inches)
1/2 pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups shredded Swiss cheese
3 large eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper

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.

Nutrition Facts :

ASPARAGUS & LEEK QUICHE



Asparagus & Leek Quiche image

I saw this on the today show and adapted it a bit to my taste. original recipe asked for 1 cup of shredded gruyere cheese but i left that out b/c i don't care for it. i also just used a refrigerated pie crust and it all come out wonderful!

Provided by HoldenCooks81

Categories     Breakfast

Time 1h20m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 6

1 tablespoon extra virgin olive oil
1 leek
1 lb asparagus
4 large eggs
1 3/4 cups half-and-half
1 pie crust

Steps:

  • Preheat oven to 350 degrees with rack in lowest position. Cut off woody ends of asparagus then cut in small pieces on the diagonal. Cut the white and light green part of the leek in half, then thinly slice. In a large skillet, heat oil over medium heat. Add leek and asparagus and season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool.
  • In a large bowl, whisk together the eggs, half-and-half, 1/2 tsp salt, 1/4 tsp pepper. Place piecrust on rimmed baking sheet. Top with asparagus mixture, then pour the egg mixture on top of that. Bake until center of quiche is just set, about 50-60 minutes, and rotate the sheet halfway through. Let stand 15 minutes before serving.
  • To store, let cool, then refrigerate up to one day. Reheat at 350 until warm, about 30 minutes.

MUSHROOM ASPARAGUS QUICHE



Mushroom Asparagus Quiche image

Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! -Sharon A. Fujita, Fontana, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 large eggs, lightly beaten
2 cups shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage

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.

Nutrition Facts : Calories 272 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 580mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

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