Best 3 Steves Sun Dried Tomato And Asparagus Quiche Recipes
Indulge in a culinary journey with our tantalizing Sun-Dried Tomato and Asparagus Quiche. This delectable dish is a symphony of flavors and textures, featuring a flaky, buttery crust encasing a creamy, savory filling bursting with sun-dried tomatoes, tender asparagus, and a hint of aromatic herbs. With a golden-brown crust and a perfectly set custard interior, this quiche is a showstopper that will impress your taste buds and leave you craving more.
In addition to the Sun-Dried Tomato and Asparagus Quiche, our collection includes a variety of other quiche recipes to suit every palate. From the classic Lorraine Quiche, with its rich combination of bacon, cheese, and eggs, to the vegetarian-friendly Spinach and Feta Quiche, there's something for everyone to enjoy. And for those with a sweet tooth, our indulgent Chocolate Quiche is a must-try, featuring a velvety chocolate filling encased in a crisp pastry crust.
ASPARAGUS TOMATO QUICHE
Just in time for the first delicious crop of asparagus comes a recipe from Dorothy Hussey of Bishop, California that features those savory stalks. "It might look difficult," she divulges, "but it's actually simple to make."-Dorothy Hussey, Bishop, California
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; return to the oven for 5 minutes. Remove from the oven; reduce heat to 350°. Cut six asparagus spears 4 in. long for garnish; set aside. Cut remaining asparagus into 1-in. pieces; place in bottom of pie shell. In a bowl, beat eggs and flour. Add cream, salt, paprika and mustard; beat until smooth. Stir in cheese. Pour over asparagus. Bake for 30 minutes. Arrange asparagus spears, spoke fashion, on top. Bake for 10-15 minutes or until a knife inserted in the center comes out clean. Place tomatoes in between asparagus spears.
Nutrition Facts :
PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE
Pesto, goat cheese and sun-dried tomatoes come all together in this quiche that I created myself. This is a perfect combination of flavors that will make you appear like a chef when you serve this plate to your friends.
Provided by Il Max
Categories Breakfast and Brunch Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
- In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
- Bake in preheated oven for 30 minutes, or until done.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 13.1 g, Cholesterol 80.6 mg, Fat 16.1 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 235 mg, Sugar 0.3 g
SAUSAGE AND SUN-DRIED TOMATO QUICHE
I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.
Provided by Stephanie
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
- In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
- Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid any scrambling.
- Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish, so choose the best you can find.
- Don't Overcrowd the Pan: When sautéing the vegetables, make sure you don't overcrowd the pan. This will prevent them from cooking evenly.
- Season Generously: Don't be afraid to season your dish with salt and pepper. This will help to bring out the flavors of the ingredients.
- Blind Bake the Crust: Blind baking the crust will help to prevent it from becoming soggy.
- Don't Overcook the Quiche: The quiche is done when the center is just set. Overcooking will make it dry.
Conclusion:
This sun-dried tomato and asparagus quiche is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of fresh vegetables, creamy custard, and flaky crust, this quiche is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and satisfying dish, give this quiche a try.
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