This hearty quiche is as attractive as it is flavorful! It looks complicated to make but is actually a simple recipe. The secret is the crust – it’s refrigerated pizza dough that I season with basil and Parmesan cheese. But the asparagus spokes are what make this pie special for the holidays. It almost seems too nice to cut, but we’re always glad we did when we taste a slice.
Provided by: Taste of Home
Categories: Breakfast,Brunch
Total time: 01 hours 05 minutes
Prep time: 30 minutes
Cook time: 35 minutes
Yield: 6 servings.
Ingredients:
| 1/4 pound fresh asparagus, trimmed |
| 2 teaspoons canola oil |
| 1/2 cup grated Parmesan cheese |
| 2 teaspoons dried basil |
| 1 package (13.8 ounces) refrigerated pizza crust |
| 3 bacon strips, diced |
| 1 medium onion, chopped |
| 5 large eggs |
| 1/2 cup whole milk |
| 1/8 teaspoon salt |
| Dash ground nutmeg |
| 1-1/2 cups shredded Swiss cheese |
| 1 tablespoon all-purpose flour |
Steps:
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Toss with oil; set aside., In a small bowl, combine Parmesan cheese and basil; sprinkle half over work surface. Place pizza dough on surface; roll into a 12-in. circle. Sprinkle with remaining Parmesan mixture; gently press into dough with a rolling pin. Transfer to a greased 9-in. springform pan. Press dough onto the bottom and 1-1/2 in. up the sides of pan. , Line unpricked dough with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack. Reduce heat to 350°. , In a small skillet, cook bacon over medium heat until crisp; using a slotted spoon, remove bacon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender; drain., In a large bowl, whisk the eggs, milk, salt and nutmeg. Stir in onion and reserved bacon. Toss the Swiss cheese and flour; stir into egg mixture. Pour into the crust. Arrange asparagus in a spoke-like pattern on top. , Place pan on a baking sheet. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before removing sides of pan. Cut into wedges.
Nutrition Facts:
Calories , Fat , Cholesterol , Sodium , Carbohydrate , Fiber , Protein
This chicken pie recipe is pure comfort food. And a perfect way to use up leftovers chicken
Provided by: GOODHOUSEKEEPING.COM
Categories: dinner
Total time: 1 hours 10 minutes
Prep time: 25 minutes
Cook time: 45 minutes
Yield: 6 servings
Ingredients:
| 1 tsp. oil |
| 3 skinless chicken breasts (about 500g/1lb 2oz), cut into bite-sized pieces |
| 25 g (1oz) butter |
| 25 g (1oz) plain flour |
| 200 mL (7fl oz) double cream |
| 200 mL (7fl oz) chicken stock |
| 150 g (5oz) asparagus, roughly chopped into 4cm (1½in) pieces |
| 150 g (5oz) frozen peas |
| Finely grated zest 1 lemon |
| Small handful fresh parsley leaves, chopped |
| 320 g sheet ready-rolled puff pastry |
| 1 medium egg, beaten |
Steps:
- Preheat the oven to 200°C (180°C fan) mark 6. Heat oil in a large pan and fry chicken for 8min until golden. Tip chicken out on to a plate and set aside.
- Heat butter in empty chicken pan until melted, stir in flour, then cook for a further minute. Remove from heat and gradually whisk in cream and stock until smooth. Put back on the heat, bring mixture to the boil and bubble for 3min, stirring constantly, until thickened. Stir in chicken, asparagus, peas, zest and parsley and check the seasoning.
Nutrition Facts:
Calories 569 calories
A simple egg quiche loaded up with asparagus and cheese. Pair with my favorite homemade pie crust or go crustless!
Provided by: Lynn April
Yield: 8
Ingredients:
| ½ recipe homemade pie crust (store bought is fine; thawed and chilled) |
| 1 Tablespoon (13mL) olive oil |
| 2 cloves of garlic (minced) |
| 14 medium size asparagus spears (approximately 12 ounces untrimmed) |
| 6 large eggs |
| 1 cup (240mL) milk |
| 4 ounces (113g) cheese (I used mozzarella) |
| ½ teaspoon salt |
| ¼ teaspoon black pepper |
Steps:
- Preheat the oven to 350ºF (177ºC). Set out a 9″ x 2″ pie dish.
- On a floured work surface, roll out the chilled pie dough. Turn the dough about one quarter of a turn after every few rolls until dough is in a circle approximately 12″ in diameter. Carefully place the dough into the pie dish. Use your fingers to tuck it in and make it smooth. If you need to trim the edges, use a small paring knife to do so. Flute the edges with your pointer fi
nger knuckle of one hand and thumb and pointer finger of the other. Place pie plate in the freezer while you cook the asparagus. - Remove the bottom third of the asparagus stalks and discard. Cut the remaining â…” of the stalks into 4 pieces. You will have about 1 cup of sliced asparagus.
- Heat a large skillet over medium heat. When it is heated, pour in the olive oil, garlic, and asparagus, and cook until asparagus just starts to get tender, about 5-7 minutes. Remove from heat and set aside.
- Remove pie crust from the freezer. Prick the crust a few times with a fork, then line the crust with parchment paper and dried beans or a pie chain/pie weights. Bake the crust for 10 minutes. While the crust bakes, prepare the rest of the filling
- In a large bowl, whisk together the eggs and milk until smooth. Stir in the cheese, salt, and pepper. Set aside.
- When crust is done baking, remove from oven, remove pie weights and parchment, and place asparagus on the bottom of the pie crust. Pour the egg and cheese mixture over the asparagus, then place a pie shield around the crust to prevent over-browning. You may also use foil. Bake the quiche for 50-55 minutes or until egg is set in the center. Allow to cool 20 minutes before serving. Store leftovers covered tightly in the refrigerator up to 5 days. Quiche freezes well, up to 2 months. Thaw in refrigerator overnight.
This pie uses the whole bird – including the bones in the delicious gravy – so you can guarantee that no chicken goes to waste
Provided by: Tesco Real Food
Total time: 2 hours 10 minutes
Prep time: 10 minutes
Cook time: 2 hours 0 minutes
Yield: 6
Ingredients:
| 2 large leeks |
| 2 bunches of asparagus (500g) |
| 1.5kg whole free-range chicken |
| olive oil |
| 2 heaped tbsp plain flour |
| 4 tarragon sprigs |
| 100ml soured cream |
| 1 tbsp Dijon mustard |
| 500g block of shortcrust pastry |
| egg or milk, for brushing (optional) |
Steps:
- Halve the leeks, wash and roughly slice the green part and finely slice the white part. Snap off the woody ends of the asparagus, then finely slice the stalks, leaving the tips whole. Put the green parts of the leek and the asparagus ends into a large deep pan with a pinch of sea salt, sit the chicken on top and cover with cold water. Place the pan over a high heat and bring just to the boil. Cover with a lid, reduce the heat to low and simmer gently, skimming off any scum that rises to the top, for 1 hr or until the chicken is cooked through and the juices run clear. Lift the chicken out onto a board and allow to cool.
- Bring the poaching stock to the boil. Shred the chicken and set aside, discarding the skin, then add the bones and carcass to the pan and boil for 20 mins.
- Meanwhile, place a large, deep frying pan on a medium-low heat with 1 tbsp olive oil, add the remaining leeks and finely sliced asparagus, and cook for 10 mins until softened. Stir in the flour and cook for 1 min.
- Strain the chicken stock through a fine sieve into a bowl, then gradually add to the frying pan, stirring, until smooth. Simmer until thickened and season to taste.
- Strain the filling through a colander into a large bowl (save this to serve as a delicious gravy later) and leave to cool completely. Roughly chop the tarragon and stir through the cooled mixture with the cooked chicken, asparagus tips, soured cream and mustard. (At this point you could put the filling in the fridge, ready to assemble the following day.)
- Preheat the oven to gas 5, 190°C, fan 170°C. Lightly grease a 22cm pie dish with olive oil. Roll out two-thirds of the pastry between 2 sheets of baking paper to just a few millimetres thick, then use it to line the dish – allowing the excess pastry to hang over the sides. Spoon in the filling, then roll out the remaining third of the pastry the same way and lay over the top. Trim the edges, then seal with your thumb and finger or a fork and make a small incision in the centre to let the steam escape. Brush with egg or milk, if you like, and bake at the bottom of the oven for 30 mins or until golden. Heat the reserved pie gravy to pour over. Delicious served with peas and mashed potato.
Nutrition Facts:
Calories 665 calories, Fat 36 grams fat, Saturated Fat 13 grams saturated fat, Carbohydrate 42 grams carbohydrate, Sugar 4 grams sugar, Fiber 44.2 grams fibre, Protein 45.6 grams protein
What is the best way to cook asparagus?
In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Toss with oil; set aside. In a small bowl, combine Parmesan cheese and basil; sprinkle half over work surface.
How to bake asparagus pastry with egg and cream?
Crack one of the eggs into a small bowl; whisk in the cream, parmesan and nutmeg. Season well, then pour over the asparagus. Fold the pastry over the filling, forming loose pleats. Lightly beat the remaining egg and brush over the pastry.
What is the best way to Blanch asparagus?
Blanch: Place trimmed asparagus in a skillet large enough to hold the asparagus and enough salted water to cover by about 1/2 inch. Cover and bring to a boil.