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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 277.1
  • Total Fat: 18.6 g
  • Cholesterol: 147.4 mg
  • Sodium: 422.9 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 8.8 g

View full nutritional breakdown of Tamara's Asparagus Chive Cheese Quiche calories by ingredient
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Tamara's Asparagus Chive Cheese Quiche

Submitted by: TAMARASART

Introduction

Very good fresh spring quiche - we put in other variations of ingrediants depending on what we have on hand.

FYI - King Arthur Flour - unbleached all purpose is the best to utilize and mix with some rye or wheat if you want a little more whole grain.

You can also utilize different cheeses - grueyer, cheddar, parmesan, feta, etc whatever your tastes are.
Very good fresh spring quiche - we put in other variations of ingrediants depending on what we have on hand.

FYI - King Arthur Flour - unbleached all purpose is the best to utilize and mix with some rye or wheat if you want a little more whole grain.

You can also utilize different cheeses - grueyer, cheddar, parmesan, feta, etc whatever your tastes are.

Number of Servings: 8

Ingredients

    Crust
    1 1/3 cups flour, all-purpose
    1/8 teaspoon salt
    1/2 cup butter, cut in small pieces
    3 tablespoons cold water

    Filling
    3 strips bacon, fried crisp
    1 cup asparagus
    2 Tbsp Chives
    4 large eggs
    1/4 cups cream or milk
    1/8 teaspoon white pepper
    1 cup pecorino romano

Directions

Crust
1. (pulse the food processor) mix together flour and salt. cut in butter until coarse crumbs form
2. Pulse food processor when adding water until dough forms (2-3 Tblsps may not need all three) May look crumbly when in food processor but test with your hands if it holds together it is ready.
3. Dump dough into quiche pan and spread out with hands (may need a little water on fingers if the dough sticks)
4. Put in freeze for 20-30 minutes to let the dough setup.
5. prick with a fork
6. line with parchment paper and fill with dried beans
7. bake in a 375 degree oven for 10 minutes
8. remove paper and dried beans and bake until lightly golden, about 5-10minutes more.
9. cool on wire rack or if in hurry doesn't hurt to dump in filling.

Filling
1. cook the bacon until crisp and drain and crumble
2. add in some cheese on crust, bacon then layer in your asapargus chive mixture.
3. whisk together eggs, cream/milk and pepper
4. pour on top of mixture in the crust slowly so as to not move the pieces around.
5. sprinkle mixture with the rest of the cheese
6. bake until golden and custard is set, about 30 minutes
7. turn out onto flat dish and invert to another flat dish.
8. cut and serve into 8 pieces

Serve with fresh fruit.


Number of Servings: 8

Recipe submitted by SparkPeople user TAMARASART.






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