Best 9 Asparagus And Mushroom Quiche With A Brown Rice Crust Recipes

MUSHROOM ASPARAGUS QUICHE

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.

ASPARAGUS MUSHROOM QUICHE

Steps:

• Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

ASPARAGUS AND PARMESAN CRUSTED QUICHE

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 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

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.

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 TWO-CHEESE QUICHE WITH HASH-BROWN CRUST

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.

ASPARAGUS, LEEK, AND GRUYERE QUICHE

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 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