Best 2 Asparagus And Parmesan Quiche Recipes

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Are you looking for a delicious and elegant dish to impress your friends and family? Look no further than asparagus and parmesan quiche. This classic French dish is a combination of creamy custard, tender asparagus, and nutty parmesan cheese, all wrapped in a flaky crust. It's the perfect dish for brunch, lunch, or dinner, and it's sure to be a hit with everyone who tries it.

Here are our top 2 tried and tested recipes!

ASPARAGUS AND PARMESAN CRUSTED QUICHE



Asparagus and Parmesan Crusted Quiche image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1 teaspoon curry powder
1 teaspoon poppy seeds
1 teaspoon kosher salt, plus additional as needed
1 1/2 sticks (12 tablespoons) unsalted butter, cubed and chilled
3 to 4 tablespoons ice water
2 tablespoons extra-virgin olive oil
1 bunch (about 12 ounces) "pencil" asparagus, ends trimmed
Kosher salt and freshly ground black pepper
Unsalted butter or nonstick cooking spray, for the pie dish
1/2 pound (8 ounces) cream cheese, softened
4 large eggs, lightly beaten
1 cup heavy cream
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, preferably Tabasco
1/8 teaspoon ground nutmeg
1/2 cup finely grated Parmesan

Steps:

  • For the dough: Pulse the flour, curry powder, poppy seeds and salt in a food processor. Pulse in the butter until it turns to loose crumbs. (Do not overmix.) Add 2 to 3 tablespoons ice water through the top and pulse until the dough comes together and forms a loose ball, adding additional ice water as needed. Remove the dough and form it into a disc. Wrap in plastic and refrigerate for at least 20 minutes.
  • For the batter: Heat a 12-inch skillet over medium heat and add the olive oil. Once the oil is hot and begins to smoke lightly, add the asparagus and cook over high heat until the excess water is cooked out and the stems are softened slightly, 3 to 4 minutes. Season with salt. Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool.
  • Place a baking sheet in the center of the oven and preheat to 350 degrees F. Grease a 9-inch pie dish with butter or nonstick cooking spray.
  • Turn the dough onto a floured surface. Roll the dough into an 11- to 12-inch round. Roll the dough up around the rolling pin and roll it back over the pie dish. Press it gently into the bottom and up the sides. (Ideally, there should be about an inch of excess dough hanging over the sides.) Pinch the dough up to create a crimped top edge. Line the dough with a piece of parchment paper, then fill it with pie weights or dry beans and bake until light brown, 18 to 20 minutes. Remove the parchment and weights and cool at least 15 minutes.
  • Whisk the cream cheese with the eggs in a large bowl until smooth. Whisk in the heavy cream, Worcestershire, hot sauce, nutmeg and black pepper to taste. Line the asparagus up in piles of 5 to 6 at a time. Cut three-quarters of each asparagus into 1-inch slices, leaving the pretty tips separated and intact. Fill the quiche shell with the batter and the 1-inch pieces of asparagus stems. (Reserve the tips for later.) Place the quiche carefully on the baking sheet in the oven and bake until the batter sets and browns on top, 20 to 25 minutes. Remove from the oven and place the reserved asparagus tips on top, then sprinkle with an even layer of the Parmesan. Place back in the oven until the top browns slightly, an additional 5 to 8 minutes. Cool at least 20 minutes, then cut and serve.

ASPARAGUS AND PARMESAN QUICHE



Asparagus and Parmesan Quiche image

Quiche has been a long time favorite main course of mine!! I love it for its ease, versatility and great taste. This is fantastic served with a tomato salad!!

Provided by Chef mariajane

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

one 9-inch deep dish pie crust, baked
2 teaspoons Dijon mustard
12 asparagus spears, blanched, cut into 1-inch pieces (thawed if frozen)
1/3 cup parmesan cheese, grated (or cheddar cheese could be used)
3 eggs
1 cup milk
1/4 teaspoon pepper
1 dash hot pepper sauce
2 tablespoons fresh dill or 2 tablespoons fresh tarragon, chopped

Steps:

  • Preheat oven to 350°F Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese.
  • In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese.
  • Bake for about 40 minutes or until filling is puffed and set and a knife inserted in the center comes out clean. Let rest for 10 minutes before serving.
  • COOKING TIP: You can use fresh asparagus and blanch for 2 minutes in a large pot of boiling salted water, just until bright green, then drain and rinse under cold water, or purchase frozen asparagus spears and just let them thaw. Choose medium-thick spears for the best results.
  • FOR THE ADVENTUROUS: add 2 oz of smoked salmon, chopped or 1/2 cup chopped cooked shrimp or crab with the asparagus.

Tips:

  • Use fresh asparagus. Fresh asparagus is more flavorful and tender than canned or frozen asparagus. Look for asparagus that is bright green and has tightly closed tips.
  • Trim the asparagus properly. Cut off the woody ends of the asparagus before cooking. The woody ends are tough and fibrous, and they will not soften when cooked.
  • Cook the asparagus until it is tender-crisp. Asparagus should be cooked until it is tender, but still has a slight crunch to it. Overcooked asparagus is mushy and bland.
  • Use a good quality cheese. The type of cheese you use will have a big impact on the flavor of the quiche. Use a cheese that melts well and has a strong flavor, such as Parmesan, cheddar, or Gruyère.
  • Don't overbeat the eggs. Overbeaten eggs will make the quiche tough. Stir the eggs just until they are combined.
  • Bake the quiche until it is set. The quiche is done baking when the center is set and a toothpick inserted into the center comes out clean.

Conclusion:

Asparagus and Parmesan quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is also a great way to use up leftover asparagus. With a few simple tips, you can make a quiche that is perfect for any occasion.

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