Indulge in a culinary symphony of flavors and textures with our delectable Asparagus and Zucchini Quiche. This savory dish, crafted with a flaky crust, a creamy custard filling, and a vibrant medley of asparagus and zucchini, offers a harmonious blend of flavors and a delightful crunch in every bite. Perfect for brunch, lunch, or a light dinner, this quiche is not only satisfying but also a visual masterpiece. Discover the secrets behind this culinary delight and embark on a journey of taste with our step-by-step recipe.
Accompanying this exceptional quiche are two additional recipes to tantalize your taste buds. Treat yourself to a classic Quiche Lorraine, a timeless French delicacy featuring bacon, cheese, and a velvety custard filling. Alternatively, explore the vibrant flavors of the Mediterranean with our Greek Spinach Pie, a savory pastry filled with spinach, feta cheese, and aromatic herbs. With these three recipes at your fingertips, you'll have a versatile repertoire of delectable quiches to impress your family and friends.
ASPARAGUS AND ZUCCHINI QUICHE
Asparagus and zucchini make a charming pair-and especially so in this elegant quiche made with a cream cheese pastry crust.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball, flatten into disc. Wrap tightly with plastic wrap. Refrigerate 1 hour.
- Roll dough into 10-inch round onto lightly floured board. Press pastry onto bottom and up sides of 9-inch tart pan or pie plate sprayed with cooking spray; trim edge.
- Whisk eggs, dressing and milk until blended; add cheeses. Pour mixture into crust. Top with asparagus and zucchini. Bake 40 to 45 min. or until knife inserted in center comes out clean and top is golden brown.
Nutrition Facts : Calories 340, Fat 27 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 175 mg, Sodium 330 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 3 g, Protein 10 g
ASPARAGUS QUICHE RECIPE
There's quiche, and there's company quiche. With its pretty braided crust edge, rich and custardy filling, and loads of spring vegetables, it makes a breakfast to remember. While it may look fancy, it is made with store-bought piecrusts, which saves you precious time in the kitchen. Blind-baking the crust (prebaking without the filling) with pie weights helps hold its shape. If you do not have pie weights, line the dough with parchment paper as directed and use dried beans, rice, or popcorn kernels.
Provided by Southern Living Test Kitchen
Categories Quiche
Time 2h45m
Yield Serves 8
Number Of Ingredients 12
Steps:
- Whisk together egg white and 2 teaspoons water. Unroll 1 piecrust; fit inside a 9-inch pie plate. Trim excess dough around edge. Brush dough edge with some of the egg-water mixture.
- Unroll remaining piecrust; cut into 1⁄2-inch-wide strips. Pinch the 3 longest strips (from the center) together at 1 end to seal; braid. Repeat process twice, with 3 strips each from left and right of center, making 3 braids total, each about 7 inches long. (Discard remaining dough.)
- Preheat oven to 425°F. Press braids gently onto the dough edge. Brush braided dough with remaining egg-water mixture. Freeze 20 minutes. Place parchment paper over frozen piecrust, and top with pie weights. Bake until crust is lightly golden and set, about 10 minutes. Remove weights and parchment; continue baking until crust is fully dry, about 5 minutes. Cool on a wire rack, about 30 minutes.
- Reduce oven temperature to 350°F. Melt butter in a large skillet over medium-high. Add spring onions, asparagus, and 1⁄2 teaspoon of the salt. Cook, stirring often, until very soft, about 8 minutes. Remove from heat; cool 5 minutes.
- Spoon onion-asparagus mixture into cooled piecrust; sprinkle with cheese. Whisk together eggs, half-and-half, 2 teaspoons tarragon, pepper, chives, and remaining 1 teaspoon salt. Pour over vegetable mixture. Bake at 350°F until middle is nearly set, about 40 minutes. Cool 30 minutes. Sprinkle with remaining 1⁄2 teaspoon tarragon.
ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES
A touch of lemon and garlic gives these vegetables a refreshing flavor.
Provided by Vicki B
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
- Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
- Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g
ASPARAGUS QUICHE
A delectable combination of ingredients that result in a tasty quiche dish.
Provided by Michele O'Sullivan
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
- In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
- Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 12.4 g, Cholesterol 105.6 mg, Fat 26.3 g, Fiber 0.9 g, Protein 12.4 g, SaturatedFat 10.2 g, Sodium 383.1 mg, Sugar 0.9 g
CHEESY ZUCCHINI QUICHE
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! -Karen Howard, Lakeville, Massachusetts
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large skillet, heat butter over medium heat. Add zucchini and onion; cook and stir until tender. Drain and cool slightly., Whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling., Bake on a lower oven rack until a knife inserted in center comes out clean and crust is golden brown, 35-40 minutes. If needed, cover edge loosely with foil during last 15 minutes to prevent overbrowning. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 332 calories, Fat 23g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 559mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
ASPARAGUS QUICHE
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
Time 50m
Yield 6 servings.
Number Of Ingredients 10
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 :
ROASTED ASPARAGUS AND SCALLION QUICHE
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
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
ZUCCHINI QUICHE
I make this recipe for almost any occasion-it's popular with company and at potluck dinners, and I've passed it around to many friends. My husband and I are growing lots of squash this summer, all for this quiche! -Dorothy Collins, Winnsboro, Texas
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small skillet, saute zucchini in butter until tender; drain. Place half the zucchini in the crust. Sprinkle with mozzarella cheese. , In a large bowl, combine the ricotta cheese, cream, eggs, salt, oregano, basil, garlic powder and pepper. Pour into crust. Arrange remaining zucchini slices over top. Sprinkle with paprika. , Bake for 45 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 306 calories, Fat 21g fat (11g saturated fat), Cholesterol 129mg cholesterol, Sodium 499mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
Tips:
- Prepare your vegetables in advance. This will save you time when you're assembling the quiche. You can chop the asparagus and zucchini, and then store them in the refrigerator until you're ready to use them.
- Use a good quality cheese. The cheese is one of the main ingredients in this quiche, so it's important to use a cheese that you enjoy the taste of. A sharp cheddar cheese or a Gruyère cheese would both be good choices.
- Don't overcook the quiche. The quiche is done when the eggs are set and the cheese is melted. If you overcook the quiche, the eggs will become rubbery and the cheese will become tough.
- Let the quiche cool slightly before slicing. This will help to prevent the quiche from falling apart.
- Serve the quiche with a salad or some roasted vegetables. This will make a delicious and healthy meal.
Conclusion:
This asparagus and zucchini quiche is a delicious and easy-to-make dish that is perfect for a brunch or lunch. The quiche is filled with fresh asparagus, zucchini, and cheese, and it is baked in a flaky crust. The quiche is also a good source of protein and vegetables.
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