Springtime Quiche Recipes

SPRINGY VEGETABLE QUICHE

Steps:

• Melt the butter over medium high heat. Add the mushrooms; sauté until browned and soft. Add the shallots; sauté until fragrant. Add asparagus; sauté until softened and bright green. Season with a pinch of salt.
• Whisk eggs and heavy cream together. Add cooked veggies, cheese, and salt.
• Press pie crust into a 10-inch pie pan and gently crimp the edges so they look nice. (This recipe is enough for two quiches, so just do this twice if you're making both at the same time.)
• Preheat the oven to 350 degrees. Poke tiny holes in the bottom of the crust with a fork. Bake the pie crust for 10 minutes, until partially baked.
• Pour the egg and veggie mixture into the pie dish (stop when you start to get to the top of the pie edges). Bake for 15 minutes.
• Remove pan from oven and cover the pie edges with a foil crown so the edges don't overbrown. Bake for another 15 minutes.
• Slice and serve! Serve with a little spring mix salad, fruit, or muffins for brunch goals. Yum.

SPRINGTIME QUICHE

Steps:

• For crust, EITHER combine flour and salt in bowl; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly).
• Shape dough into a ball; place on lightly floured surface and roll into a 12-inch circle, about 1/8 inch thick.
• Fold into quarters and transfer to a 10-inch quiche pan. Unfold and ease crust into pan, pressing firmly against bottom and sides. Crimp or flute crust.
• OR substitute a prepared pie crust, sprinkle chives over bottom of crust and press lightly into the dough.
• Spread cheese over bottom of crust; top with chicken and scatter bacon over chicken. Place asparagus spears in a spoke pattern on top of the bacon.
• Combine half and half (or milk), eggs, salt and pepper in a small bowl. Whisk to mix well.
• Pour egg mixture over filling in the crust.
• Bake in a preheated 400-degree F oven 40-45 minutes or until golden and set in the center.
• Let stand 10 minutes before cutting.

SPRINGTIME QUICHE

Steps:

• Heat oven to 375. Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in chives and water just until flour is moistened. (Mixture will be crumly.) Shape into ball; flatten slightly.
• Roll out dough on lightly floured surface into 12 inch circle. Fold into quarters. Place dough into ungreased 10 inch quiche pan or 9 inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge of crust.
• Sprinkle cheese and bacon over bottom of crust. Place asparagus spears in spoke pattern on top of bacon.
• Combine all remaining filling ingredients in small bowl. Pour over asparagus-cheese mixture. Bake for 40-45 minutes or until golden brown and set in center. Let stand 10 minutes before serving. Serve warm.

SPRING VEGETABLE QUICHE RECIPE BY TASTY

Steps:

• Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
• Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
• Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
• Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
• Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
• Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
• In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
• Spread 3 ounces of the goat cheese across the bottom.
• Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
• Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
• Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
• Enjoy!