Best 5 Asparagus And Mushroom Quiche Recipes

ASPARAGUS AND MUSHROOM QUICHE

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.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• 1. Separate crescent dough into eight triangles.
• 2. Place in an ungreased 9-inch pie plate with the points toward the center.
• 3. Press onto the bottom and up the sides to form a crust; seal the perforations.
• 4. Spread with the Dijon mustard and set aside.
• 5. In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.
• 6. In a large bowl combine the remaining ingredients.
• 7. Stir in the asparagus mixture.
• 8. Pour into crust.
• 9. Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean.
• 10. Let it rest for 5 minutes before cutting. Special Note: I always steam my asparagus when I make it so I did so for this recipe. I just added it to the mushrooms and onion once they were tender. I've also made my own crust instead of using the crescents both are very good.

ASPARAGUS AND MUSHROOM QUICHE WITH A BROWN RICE CRUST

Steps:

• Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending. Mix rice with 3 tablespoons of the tofu mixture and the vegan parmesan (optional). Add freshly ground black pepper to taste. Spray a pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan. Bake for 8 minutes. Remove from oven. Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces. Spray a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables. (NOTE: Next time I will not pre-cook the asparagus tips; they should cook well enough in the oven.) Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil. Bake for 60 minutes. Let cool for about 10 minutes before cutting (this helps make the quiche slice more cleanly, but if you don't care about that, go ahead and dig in; we did!) 4 servings: 223 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g Protein; 34g Carbohydrate; 0mg Cholesterol; 441mg Sodium; 4g Fiber. Weight Watchers Core (omit tahini)/4 Flex Points. *Tip: Make this lower in fat by using lite silken tofu and fat-free soy milk: 200 Calories (kcal); 2g Total Fat; (10% calories from fat); 11g Protein; 34g Carbohydrate; 0mg

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• 1. Preheat oven to 350.
• 2. In one skillet saute onions, mushrooms, and garlic with olive oil.
• 3. In another skillet saute asparagus in olive oil ...add salt and pepper...I deglazed my pan with a little white wine...but not necessary I just like the flavor. You want the asparagus a little tender but don't overcook.
• 4. In a bowl whisk together eggs and milk...add a little salt and pepper. Add 1 cup of the cheese.
• 5. Evenly divide the asparagus and onion/mushroom mixture between the two pie shells. Pour the egg mixture over...1/2 in each shell
• 6. Bake for 30 min on 350.
• 7. while quiche is baking fry bacon and crumble.
• 8. After 30 min top the quiche with remaining 1 cup of cheese and bacon ... put back in the oven for another 5 min.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
• Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
• Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
• Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
• Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.