Taste Level: VGRCost: $20 and under
Serves: 6-8
Prep Time: 15-20 min.
Cook time: 55-60 min.
Difficulty: 2
It is spring time and we love asparagus. Not only does it taste good but it is so easy to cook. I have not made a Quiche in about a year so I figured it was about time. Plus we had left over veggies that would be perfect for it. I took a piece to Zo at work for dinner and she came home and said she had to have another slice. Hope you enjoy this great spring time dish!
Ingredients:
8 spears asparagus cut into 1 inch pieces
2 tbsp garlic olive oil
½ cup Bella mushrooms (chopped)
3 green onions (chopped)
1/3 cup sun-dried tomato in oil (drained and diced)
¾ cup Havarti
¾ cup Swiss
1 and 1/2 tsp Parmesan reggiano (over top)
¼ cup sharp cheddar over top
3 large eggs (for vegetarian substitute 1 and 1/2 more tsp flour and 1/4 cup heavy creme)
1 and 1/4 cup milk
¼ tsp kosher salt
crack pepper
Dash of nutmeg
Dash of essence
1 and 1/2 tsp flour
1 tsp fresh basil (finely diced)
1/8 of each green, red, yellow, orange Bell peppers (Julianed for garnish)
Heat oven to 375 degrees. Use a little garlic olive oil to coat inside of 9-10 inch baking dish and then line with pie crust (I used a Pillsbury ready made brand.) Bake at 375 degrees for 8 minutes. Remove pie crust from oven and reduce temperature to 350 degrees.
While crust is baking use a medium frying pan to heat oil over medium heat and saute mushrooms (4-6 minutes) and asparagus with a crack of fresh pepper. Once mushrooms are sauteed add green onions and cook for 1 minutes. Remove from heat and set aside.
Mix Havarti and Swiss cheeses. Pour asparagus, green onion and mushrooms into pie crust and try to smooth out even. Make a thin layer of cheese and then pour in the sun dried tomatoes (alternately you can spread them over the top of the quiche after baking is complete), then cover with remaining Havarti and Swiss cheese.
Whisk together the eggs milk, Parmesan and seasonings. Pour mixture over the vegetables. Top with sharp cheddar cheese and give it 2 or 3 cracks of fresh pepper.
Place quiche on a medium baking sheet and then put in oven and bake 4o minutes. Remove from oven and place bell peppers on top. Put back into oven and bake for another 1o-15 minutes until a butter knife can be inserted into middle of quiche and comes out clean.
Ingredients:
8 spears asparagus cut into 1 inch pieces
2 tbsp garlic olive oil
½ cup Bella mushrooms (chopped)
3 green onions (chopped)
1/3 cup sun-dried tomato in oil (drained and diced)
¾ cup Havarti
¾ cup Swiss
1 and 1/2 tsp Parmesan reggiano (over top)
¼ cup sharp cheddar over top
3 large eggs (for vegetarian substitute 1 and 1/2 more tsp flour and 1/4 cup heavy creme)
1 and 1/4 cup milk
¼ tsp kosher salt
crack pepper
Dash of nutmeg
Dash of essence
1 and 1/2 tsp flour
1 tsp fresh basil (finely diced)
1/8 of each green, red, yellow, orange Bell peppers (Julianed for garnish)
Heat oven to 375 degrees. Use a little garlic olive oil to coat inside of 9-10 inch baking dish and then line with pie crust (I used a Pillsbury ready made brand.) Bake at 375 degrees for 8 minutes. Remove pie crust from oven and reduce temperature to 350 degrees.
While crust is baking use a medium frying pan to heat oil over medium heat and saute mushrooms (4-6 minutes) and asparagus with a crack of fresh pepper. Once mushrooms are sauteed add green onions and cook for 1 minutes. Remove from heat and set aside.
Mix Havarti and Swiss cheeses. Pour asparagus, green onion and mushrooms into pie crust and try to smooth out even. Make a thin layer of cheese and then pour in the sun dried tomatoes (alternately you can spread them over the top of the quiche after baking is complete), then cover with remaining Havarti and Swiss cheese.
Whisk together the eggs milk, Parmesan and seasonings. Pour mixture over the vegetables. Top with sharp cheddar cheese and give it 2 or 3 cracks of fresh pepper.
Place quiche on a medium baking sheet and then put in oven and bake 4o minutes. Remove from oven and place bell peppers on top. Put back into oven and bake for another 1o-15 minutes until a butter knife can be inserted into middle of quiche and comes out clean.
Slice and serve warm or refrigerate and serve chilled!
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