Quiche Recipe - How to Make a delicious Crustless Asparagus Leek Quiche - Gluten Free
This crustless Leek and Asparagus Quiche is simple, seasonal, and carb-free, perfect for Shavuos. Roasted tomatoes add decorative color and savory taste and freshly grated Gruyere adds a nutty, cheesy flavor that highlights the leek and asparagus. Make it ahead, freeze it, and reheat it before use- it's as simple as can be!
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Ingredients:
6-8 cherry tomatoes
1 leek (sliced)
1 bunch of asparagus (chopped)
2 eggs
6 T low fat milk
3 oz gruyere cheese (shredded)
Can be substituted with mozzarella or cheddar
1 tsp ground mustard
Pinch cayenne pepper
Salt and black pepper to taste
1 T olive oil plus an additional
2 T olive oil
Additional shredded cheese for topping
Directions
Preheat the oven to 450. Slice the cherry tomatoes in half and place in an ovenproof dish cut side up, drizzle with olive oil and roast for 20 minutes
Lower the oven to 375
Sauté the leek and the asparagus in olive oil for about 7 minutes until bright green. Place in a greased oven proof pie dish.
In a separate bowl beat the eggs add the milk and cheese and spices. Pour over the vegetables. Bake for 20 minutes
Add the roasted tomatoes and additional cheese and bake for another 7-10 minutes until cheese is bubbling.
Yield: 1 9 pie
Enjoy!
How To Make A Homemade Quiche With Asparagus I British Classics
In this video chef Paul Mulvenna Pegrum shows you how to make a tasty yet simple asparagus quiche. Great for lunch or dinner this quiche looks and tastes great and will be loved by the whole family.
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Jamie’s Meat Free Meals | Asparagus Quiche & Soup, My Veggie Pasties, Summer Veg Blanket Pie
Three amazing recipes from the new show Jamie’s Meat Free Meals. The delicious no waste Asparagus Quiche & Soup, the amazing Veggie Pasty and the beautiful Summer Veg Blanket Pie.
If you’re UK based you can watch Jamie programmes on All 4
You can find the amazing recipes in the new book Veg, grab your copy here! -
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My New Book VEG ???????? ???? ???? | Jamie Oliver
Meat Free Meals | Indian Style Chip Butty, Aubergine Lasagne, Tomato Curry, Cauliflower Cheese Pizza
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Asparagus Quiche with Caramelised Onions, Mint and Dill - #MeatFreeMonday
ASPARAGUS QUICHE WITH CARAMELISED ONIONS, MINT AND DILL
A creamy Asparagus Quiche, bursting with greens and perfect for any summer occasion!
Serves 4-6
Prep time: 15 minutes
Cook time: 85 minutes
Ready time: 100 minutes
INGREDIENTS
• 1 pack (approx. 180 g/12-14 spears) asparagus
• 1 large white onion
• 3 tablespoons olive oil
• 250 g frozen garden peas/petit pois
• 1 pack (approx. 320 g) shortcrust pastry, ready-rolled sheet
• 1 teaspoon white or brown sugar
• 15 g dill, finely chopped
• a small handful of mint leaves, finely chopped
For the creamy quiche filling
• 1 pack (approx. 300 g) silken tofu
• 2 heaped tablespoons plant-based crème fraiche or a thick, plant-based Greek-style yoghurt
• 1 teaspoon onion powder or granules
• 2 tablespoons cornstarch or cornflour
• 1 teaspoon salt
• 3 heaped tablespoons nutritional yeast
• ½ teaspoon smoked paprika
• salt and black pepper, to season
METHOD
Preheat the oven to 200°C/400°F/gas mark 6 (or fan oven 180°C/350°F/gas mark 4).
Slice the onion and add the pieces to a medium-sized frying pan with the olive oil and a sprinkle of salt. Sauté on a medium heat until they begin to soften while you prepare the asparagus.
Chop the tough woody ends of the asparagus and take the peas out of the freezer.
Once the onions have been sautéing for 10-15 minutes and have started to lightly brown, add a scant teaspoon of sugar and stir well. Allow the onions to caramelise and stir them every couple of minutes. If you want the onions really deeply caramelised, move on to making the creamy quiche filling while they’re cooking. Once the onions have caramelised, take them out of the pan, add to a large mixing bowl and set aside.
Add the prepped asparagus to the same frying pan and cook over a medium-high heat. If the spears don’t fit, cut them in half. Add a splash of water, a pinch of salt, cover with a large saucepan lid or frying pan lid and allow to steam for 3-4 minutes until bright green and just starting to soften. Add the frozen peas and allow these to defrost in the heat of the pan for a minute. Drain the excess water and set the asparagus and peas aside.
To make the creamy quiche filling: To a high-speed blender add the silken tofu and rest of the quiche filling ingredients and blend until you have a thick and smooth filling. Note: to make sure the final mixture is nice and thick, if the plant-based yoghurt you are using is quite loose or runny, leave it out of the blending stage. Then, only if the mixture looks really thick and firm once you have finished blending, add the yoghurt and stir through by hand. It’s much easier to make the mixture looser at the end than it is to thicken it.
Take the shortcrust pastry from the fridge. Grease a flan or tart tin lightly with a little plant-based spread. Unroll the pastry sheet and line the tart tin, gently pressing it into the corners of the tin and allowing any excess to hang over the edges – you can trim this off later or leave it for a more rustic look. Prick the bottom of the pastry case with a fork a few times to allow any steam that gets trapped underneath the pastry to escape.
Cut a big enough sheet of baking parchment or greaseproof paper to line the tart tin and scrunch up the baking parchment into a ball before stretching it back out again, this will help it to be more malleable. Next, add the sheet of baking parchment over the top of the pastry and then fill the pastry case with baking beans (or rice). Bake the pastry case filled with the beans (or rice) in the oven for 20-25 minutes until the pastry starts to go golden and is firm to the touch.
Take the cooked asparagus and chop off the pointy spear ends, setting these aside for the topping later. Chop the remaining part of the asparagus spears into small rounds and add to the mixing bowl with the caramelised onions, peas, finely chopped dill and mint. Pour over the creamy filling from the blender and mix well.
Once the pastry case has finished cooking, carefully remove the baking beans (or rice) and the baking parchment. Spoon in the quiche mixture until the pastry case is full and top with the reserved asparagus spears.
Bake the quiche immediately in the oven for 30-40 minutes until the top is set and golden with just a tiny bit of wobble.
Ideally, leave the quiche at room temperature (or in the fridge for a firmer set) for a few hours to cool down and finish setting before serving. If you can’t resist eating the quiche straight away, the texture may just be looser, creamier and a little harder to slice – but definitely not a deal breaker!
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Recipe and video created for Meat Free Monday by Alexis Tymon
Asparagus Bacon Quiche Recipe | Easy & delicious Recipe | Tasty Recipe
Asparagus Bacon Quiche Recipe | Easy & delicious Recipe | Tasty Recipe
Easy & delicious, this Asparagus Bacon Quiche is full of flavor. This is a gorgeous recipe to serve for breakfast or at brunch.
►Ingredients
3/4 pound cooked bacon crumbled
1 1/3 cup asparagus chopped
1 cup Gruyere cheese shredded
5 eggs
1 cup milk
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1 unbaked pie crust placed in pie pan
►Instructions
Preheat oven to 400 degrees F (200 degrees C).
Chop asparagus into 1/2 inch chunks and crumble bacon.
In a small bowl whisk together eggs, milk and seasonings until combined.
Add in cooked bacon, cheese and chopped asparagus, into the pie shell.
Pour egg mixture over the bacon and asparagus in unbaked pie shell.
Bake in preheated oven for 15 minutes. Then reduce heat, leaving the pie in the oven to 350 degrees F (175 degrees C) and bake for an additional 35 minutes. When it is done the top of the quiche will begin to turn a nice golden brown.
Remove from oven and allow to sit 5-10 minutes before serving.
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Potato & Asparagus Quiche (with My Mom for Mother's Day!)
If you're in need of the perfect brunch quiche, this is your recipe! This potato and asparagus quiche is so rich and creamy with a flaky crust. The secret to the creaminess is the added cream cheese, and to keep it easy, the use of puff pastry as a crust!
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Skip ahead:
0:00 Intro
1:56 Getting the puff pastry dough ready
5:49 Chopping onion and potato
7:58 Mixing together the asparagus and egg mixture
10:42 Filling the crust
13:29 Tasting the quiche
INGREDIENTS
- 1 sheet (approx. 14 oz) puff pastry, thawed in the refrigerator overnight
- 1/2 medium onion, chopped
- 1 medium russet potato, peeled and chopped (about 5 oz)
- 1 tbsp olive oil
- 8 oz asparagus, chopped
- 4 large eggs
- 3/4 cup milk
- 3/4 cup heavy cream
- 1 tbsp cornstarch
- 4 oz cream cheese
- 3/4 cup cooked ground sausage
- 1/2 cup grated Parmesan cheese
- 3/4 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
- Preheat the oven to 400°F.
- Unfold the cold puff pastry onto a lightly floured surface. Roll the pastry out just enough to flatten the creases from the folds. Lay the pastry into a 9-inch pie dish, allowing the pastry to fall into the corners of the dish and over the rim. Cut off any excess pastry and poke holes with a fork all over the pastry bottom and sides. Lay a piece of parchment on top of the pastry and set another pie dish on the parchment, pressing against the pastry. Bake in the preheated oven until the pastry is golden and puffed, 20 minutes. Remove the pie dish and parchment and continue to bake the shell until the inside is dry and golden, 5-10 minutes. If the inside puffs up, press it down with the extra pie dish once baked. Once baked, remove from the oven and set aside while preparing the filling.
- Add the chopped onion and potatoes to a parchment-lined sheet pan. Drizzle with olive oil and toss the vegetables to coat them. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Bake in the preheated 400°F oven until the potatoes are slightly tender, 12-15 minutes. Once the potatoes are slightly tender, add the chopped asparagus and return to the oven to bake until the asparagus is crisp-tender, 8 -10 minutes. Once the vegetables are roasted, remove them from the oven and set them aside to cool.
- Decrease the oven temperature to 375°F.
- In a large mixing bowl or blender container, combine the eggs, milk, heavy cream, cornstarch, cream cheese, salt, and pepper. Using an immersion blender or countertop blender, blend until the mixture is smooth with the cream cheese incorporated.
- Lay the roasted vegetables into the baked pastry shell. Sprinkle with the cooked sausage and Parmesan cheese. Pour in the custard filling. Set the prepared quiche on top of a parchment-lined baking sheet and bake in the 375°F oven until the middle just slightly jiggles and the edges are set, 30-35 minutes. Once baked, remove the quiche from the oven and allow it to rest for 10 minutes before slicing.
#MothersDay #quiche #baking #recipe #breakfast #brunch