CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

ASPARAGUS QUICHE

Shelly's
recipe box

Printview my recipes
this recipe viewed 17 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Quiche and Savory Tarts / Tartlettes
    Prep Time:       Cook Time:       Total Time:  

Crust:
1 1/2 cups instant flour (Wondra)
1/2 cup unsalted cold butter, cut into pieces
3 tbsp vegetable shortening
1/3 cup ice water
1/2 tsp salt
All-purpose flour, for dusting

Filling:
3 large eggs
1 1/2 cups heavy cream
1/4 cup chopped fresh parsley leaves
1/2 tsp salt
1/2 tsp white pepper
2 tbsp butter
7 to 8 stalks asparagus, bottoms trimmed
1/2 cup grated Gruyere

Crust: Put flour in a large bowl. Using 2 knives or a pastry cutter, cut the butter and vegetable shortening into the mixture until it resembles coarse meal. Add the ice water and salt to the mix until the dough comes together. Form the dough into a ball. Wrap in waxed paper and refrigerate for 2 hours.

Roll out the pastry on a floured surface; about 1/4-inch thick. Fit into a 9-inch quiche pan. Poke a few holes with a fork at the bottom of the dough. With the same fork press around the edges to finish. Refrigerate for 1 hour.

Preheat the oven to 425. Prick the bottom of the pie shell liberally with a fork. Place another small pan inside to help set the sides while baking, or place a sheet of foil in the shell and fill with beans, rice or pie weights. Bake for 7 to 8 minutes, until the pie shell begins to feel firm.

Filling: Mix together eggs, heavy cream, parsley, salt, and white pepper in a medium size bowl. Chill for at least 30 minutes. Pour 1/3 of the egg mixture into the partially baked quiche crust. Bake until the filling begins to set; about 10 minutes

Melt butter in a medium size skillet over medium heat. Add the asparagus and cook until tender; about 4 to 6 minutes.

In the quiche pan arrange the asparagus like the spokes of a wheel. Pour the rest of the egg mixture over the asparagus. Sprinkle with Gruyere cheese Bake for about 30 minutes, until puffed and brown. Serve hot or at room temperature.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Ham And Asparagus Quiche
   by sgre52160



2 (8 oz) pkg diced ham 1 1/2 cups shredded Swiss cheese 1 lb fresh asparagus, cut into 1 inch pieces 2 green onions, sliced 1 1/2 cups milk 3 eggs 1 pie crust 1/4 tsp salt 1/8 tsp peppe




Asparagus Quiche
   by sgre52160



1 lb fresh asparagus, trimmed and cut into 1/2 inch pieces and steamed crisp-tender 10 slice bacon 2 (8 inch) unbaked pie shells 1 egg white, lightly beaten 4 eggs 1 1/2 cups half-and-half 1/4 t




Asparagus Quiche I
   by sgre52160



12 thin asparagus spears 6 eggs, beaten 1 cup sour cream 1/2 cup grated gruyere cheese 1 cup sliced mushrooms 1 tsp minced garlic and chopped fresh tarragon 1 small red pepper, julie




Asparagus Quiche Ii
   by sgre52160



1 unbaked pie crust 3/4 cup each milk and half-and-half 1/2 cup finely chopped onion 1/4 tsp each salt, nutmeg and pepper 3 eggs, slightly beaten 1 cup shredded Swiss cheese 1 lb asparagus, wash




Italian Asparagus Quiche
   by suemunzlinger



1/2 cup sliced carrots 1/2 cup chopped onions 1 prepared 9-inch pastry pie crust 3/4 cup lowfat cottage cheese 1 Tbs flour 1/2 tsp salt 1/2 to 1 tsp Italian seasoning 1 tsp Di





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.