Best 11 Grilled Asparagus Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you in search of a delectable and savory dish that combines the vibrant flavors of grilled asparagus with the creamy richness of a quiche? Look no further, as we embark on a culinary journey to discover the best recipe for "grilled asparagus quiche". This delightful dish is not only a feast for the taste buds but also a visual masterpiece, featuring an array of colors and textures that will captivate your senses. With the aroma of grilled asparagus filling the air and the golden-brown crust of the quiche inviting you to take a bite, this recipe promises an unforgettable dining experience. Get ready to tantalize your palate with a combination of fresh, seasonal ingredients and the comforting warmth of a classic quiche.

Here are our top 11 tried and tested recipes!

GRILLED RAMP AND ASPARAGUS QUICHE



Grilled Ramp and Asparagus Quiche image

Enjoy the best of early-spring vegetables in this hearty Easter brunch dish from Tudor House chef Geoffrey Zakarian. Ramps, which offer a strong, garlic-like flavor, can also be substituted with leeks, scallions, and onions.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch quiche

Number Of Ingredients 23

2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup plus 3 tablespoons unsalted butter, cut into small pieces and chilled
1/4 cup plus 2 tablespoons ice water
1 tablespoon lard, chilled
1/2 teaspoon coarse salt
6 cups dried beans
Coarse salt and freshly ground black pepper
6 ounces asparagus, cut into 1-inch pieces, peeled if jumbo
8 ounces ramps (about 20), trimmed and washed
1 tablespoon extra-virgin olive oil
1 tablespoon canola oil
7 ounces hen-of-the-woods mushrooms, torn into large pieces
1/2 cup thinly sliced spring garlic
2 tablespoons thinly sliced shallots
3 tablespoons unsalted butter
1 tablespoon minced fresh marjoram
2 cups heavy cream
1 1/2 cups whole milk
6 large eggs
2 large egg yolks
Pinch of mace
4 ounces Emmenthaler cheese, grated
6 ounces goat cheese, crumbled

Steps:

  • Make the dough: Place flour and butter in a large bowl. Using your hands, mix until small beads form; do not overmix.
  • In a small bowl, mix together 1/4 cup plus 2 tablespoons water, lard, and salt; slowly add water mixture to flour mixture and mix until a smooth dough has formed. Do not overmix. Form dough into a disk; cover and transfer to refrigerator to chill for 1 hour.
  • Preheat oven to 350 degrees.
  • Roll out dough on a lightly floured work surface to a 16 inches in diameter. Carefully transfer dough to a 9-inch-round, 2 3/4-inch-high springform pan. Transfer to refrigerator or freezer to chill for 30 minutes.
  • Prick holes all over bottom using the tines of a fork. Cut six 8-inch squares of cheesecloth. Fill each piece of cheesecloth with 1 cup dried beans; tie with kitchen twine to enclose. Place each bean bag close to the inside edge of pan to keep sides from falling down. Transfer to oven; bake for 50 minutes. Remove bean bags and continue cooking until golden brown, about 15 minutes more. Transfer to a wire rack and let cool completely.
  • Make the filling: Preheat oven to 325 degrees.
  • Bring a large pot of water to a boil; generously salt water and return to a boil. Meanwhile, prepare an ice-water bath. Add asparagus to boiling water and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and set aside on paper towels.
  • Preheat a grill pan over medium-high heat. Place ramps in a medium bowl, and add olive oil and season with salt; toss to combine. Place ramps on grill and cook, turning once, until leaves are slightly charred, about 2 minutes. Transfer to a paper towel-lined plate and set aside.
  • Heat canola oil in a medium skillet over high heat. Add mushrooms and cook, stirring, until softened, about 3 minutes; season with salt and pepper. Add spring garlic, shallots, and butter; cook until butter is frothy. Stir in marjoram and remove from heat. Let cool slightly. In a large bowl mix together asparagus, ramps, and mushrooms; set aside.
  • Place cream, milk, eggs, egg yolks, and mace in the jar of a blender; blend on high until combined. Season with salt and pepper.
  • Place half of both cheeses in an even layer in the bottom of prepared crust. Top with half of the vegetable mixture and half of the custard. Repeat layering process.
  • Place quiche on a rimmed baking sheet and transfer to oven; bake until a cake tester inserted into the center of the quiche comes out clean and top is browned, about 2 hours and 20 minutes to 2 hours and 40 minutes. Let cool on a wire rack.
  • Using a serrated knife, trim away excess crust from top edge of pan. Unmold and serve at room temperature.

GRILLED ASPARAGUS QUICHE



Grilled Asparagus Quiche image

Add a French touch to your breakfast or brunch menu with this hearty savory quiche - a Bisquick® mix crust is filled with a creamy Swiss cheese and egg custard and loaded with pieces of grilled asparagus pieces.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h20m

Yield 8

Number Of Ingredients 12

1 lb fresh asparagus spears, trimmed
1 tablespoon olive oil
1/2 teaspoon salt
4 oz thinly sliced pancetta, cut into strips
1 1/4 cups Original Bisquick™ mix
3 tablespoons cold butter or margarine
3 tablespoons boiling water
1 1/2 cups shredded Swiss cheese (6 oz)
3 eggs
1 cup half-and-half
1/2 teaspoon freshly ground pepper
1/3 cup chopped drained roasted red bell peppers (from a jar)

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. Heat indoor grill pan over medium-high heat. Drizzle asparagus with oil; sprinkle with salt. Place in grill pan. Cook 3 to 4 minutes or until crisp-tender. Cool. Cut into 1 1/2-inch pieces.
  • In 10-inch nonstick skillet, cook pancetta over medium heat, stirring frequently, until crisp and browned.
  • In medium bowl, place Bisquick mix. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of plate. Sprinkle cheese, asparagus and pancetta in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust. Sprinkle with roasted peppers.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 340, Carbohydrate 17 g, Fat 2 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 740 mg

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 :

GRILLED ASPARAGUS



Grilled Asparagus image

Provided by Sandra Lee

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 4

2 pounds asparagus, trimmed
1 tablespoon chopped garlic
Salt and freshly ground black pepper
Extra-virgin olive oil

Steps:

  • Set up grill for direct cooking over medium heat and oil the grates.
  • Place the trimmed asparagus on a baking sheet. Add the chopped garlic and season with salt and pepper. Drizzle with extra-virgin olive oil and toss to coat.
  • Place on the grill directly or in a grill basket. Grill until just tender and lightly charred, about 5 minutes.

GRILLED HAM WRAPPED ASPARAGUS



Grilled Ham Wrapped Asparagus image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 16m

Yield 4 servings

Number Of Ingredients 5

1 bunch large asparagus
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons coarse ground black pepper
1/4 pound thinly sliced capicola ham, halved

Steps:

  • Preheat grill to medium.
  • Trim asparagus approximately 1 1/2 inches from the bottoms. Slightly peel the asparagus from just below the tip to the end. Put into a large bowl and drizzle with olive oil. Season with salt and pepper and toss.
  • Wrap the ham tightly around each asparagus stalk. Put on the grill and cook the asparagus turning frequently until slightly charred, 2 to 3 minutes. Transfer to a serving platter and serve.

GRILLED ASPARAGUS AND NEW POTATOES



Grilled Asparagus and New Potatoes image

Grill two harbingers of the season, tender new potatoes and green asparagus spears, for a pretty and simple side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
6 small red potatoes (about 3/4 lb), unpeeled, quartered
1 lb fresh asparagus spears, trimmed

Steps:

  • Heat gas or charcoal grill. In large shallow bowl, mix 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the lemon-pepper seasoning. Add potatoes; toss to coat. Place in grill basket.
  • Place grill basket on grill over medium heat. Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes.
  • Meanwhile, place asparagus spears in same shallow bowl. Add remaining tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon lemon-pepper seasoning; toss to coat.
  • Add asparagus to potatoes in grill basket. Cook about 10 minutes longer or until potatoes and asparagus are tender, shaking basket occasionally to turn and mix vegetables.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

SIMPLE GRILLED ASPARAGUS



Simple Grilled Asparagus image

Make and share this Simple Grilled Asparagus recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 4m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb fresh asparagus
2 tablespoons olive oil
salt, to taste
pepper, to taste

Steps:

  • Coat asparagus with oil.
  • Grill about 3 minutes.
  • Season and serve.

Nutrition Facts : Calories 82.4, Fat 6.9, SaturatedFat 1, Sodium 2.4, Carbohydrate 4.4, Fiber 2.4, Sugar 2.1, Protein 2.5

ROASTED ASPARAGUS AND SCALLION QUICHE



Roasted Asparagus and Scallion Quiche image

I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.

Provided by Martha Rose Shulman

Categories     main course

Time 1h

Yield 6 generous servings

Number Of Ingredients 13

3/4 pound thick asparagus
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 bunch good-size scallions (the kind you get in the farmers market) or 1 1/2 bunches thin scallions (the kind you get in the supermarket) (about 5 ounces), trimmed, quartered lengthwise and sliced thin
1 tablespoon chopped fresh tarragon
2 tablespoons minced flat-leaf parsley
2 egg yolks
2 whole eggs
1 (9-inch) whole wheat pie crust, fully baked and cooled
Freshly ground pepper
2/3 cup milk
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
  • Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
  • Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
  • Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
  • Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams

HEARTY ASPARAGUS QUICHE



Hearty Asparagus Quiche image

My husband and I are avid sailors. So, before we head out to the lake on chilly mornings, I like to prepare this hearty quiche, along with coffee and fresh-from-the-oven muffins for a warm wake-up.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

1 pound fresh asparagus
1 teaspoon salt
1 unbaked pastry shell (10 inches)
1 large egg white, lightly beaten
2 cups shredded Swiss cheese
10 bacon strips, cooked and crumbled
4 large eggs
1-1/2 cups half-and-half cream
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pinch pepper
Cherry tomatoes, halved

Steps:

  • Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.

Nutrition Facts : Calories 374 calories, Fat 25g fat (13g saturated fat), Cholesterol 165mg cholesterol, Sodium 729mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 0 fiber), Protein 17g protein.

ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST



Asparagus and Two-Cheese Quiche with Hash-Brown Crust image

Get all the goodness of hash browns and a rich Fontina and goat cheese egg custard in this unexpected quiche. With fresh green asparagus and tarragon, it's perfect for a springtime brunch, lunch, or light dinner.

Provided by Anna Stockwell

Yield Serves 8-10

Number Of Ingredients 16

4 medium russet potatoes (about 2 pounds), peeled
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half
1 teaspoon mustard powder
Pinch of grated nutmeg
1 tablespoon finely chopped tarragon
5 ounces Fontina cheese, grated (about 1 1/2 cups)
4 ounces fresh goat cheese, crumbled (about 3/4 cup)
1/2 bunch asparagus (about 1/2 pound), ends trimmed
Special Equipment:
A 10-inch cast-iron skillet, such as Lodge

Steps:

  • Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
  • Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
  • Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
  • Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
  • Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

SMOKED SALMON AND ASPARAGUS QUICHE



Smoked Salmon and Asparagus Quiche image

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

Provided by josamky1063

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 (3 1/2-4 1/2 ounce) package smoked salmon, flaked
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 cup shredded havarti cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces)
3 eggs
1 cup whipping cream (heavy)
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

Tips:

  • For a crispier crust, pre-bake the pie crust for 5-10 minutes before filling it.
  • Use a variety of vegetables to add color and flavor to your quiche. Some good options include bell peppers, mushrooms, broccoli, and zucchini.
  • Don't overcook the quiche. It is done when the center is set and a toothpick inserted into the center comes out clean.
  • Let the quiche cool for at least 15 minutes before slicing and serving. This will help it to set and hold its shape.
  • Serve the quiche warm or at room temperature. It is also delicious cold the next day.

Conclusion:

Quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover vegetables. With so many different variations, there is sure to be a quiche recipe that everyone will enjoy.

Related Topics