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home > recipes > vegetables > asparagus and mushroom quiche
Quiche Pastry or use your own recipe 3 cups flour 4 1/2 ounces butter, chilled 2 1/2 ounces shortening, chilled 6 to 8 tablespoons ice water Quiche Custard: 1 1/2 cups heavy cream 3 eggs, well blended dash each of salt and pepper Quiche Filling: 1 pound asparagus cleaned, trimmed and sliced into 1-inch lengths 1/3 pound mushrooms, sliced 1/4 cup green onions, chopped 1 teaspoon minced garlic 2 tablespoons olive oil 2 teaspoons thyme, crushed 6 ounces Swiss cheese, grated 3 ounces cheddar cheese, grated This is a standard but delicious quiche recipe. Pastry: Measure the flour and put into the bowl of a food processor. Add small pieces of butter and shortening. Blend by hitting pulse button on the machine once every few seconds until it resembles coarse meal. Add water and let continue to process until the mixture rolls into a ball (about 1 minute). The pastry can be rolled into a crust immediately. A pan with a removable bottom is preferred, but not necessary. Use a 10-inch pan. Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to keep the shell from rising. Bake in a preheated oven at 375 degrees for 15-18 minutes. If the shell is transparent on the bottom, it is not done. Bake until the shell is no longer transparent. Cool and remove the weights. Custard: Blend all custard ingredients well and set aside. Filling: Heat the olive oil in a saut� pan; add the asparagus, mushrooms, onions and garlic. Cook on high heat for 3-5 minutes, turning frequently to keep from burning. Add the thyme and stir well. Remove from the heat and cool. Once cooled, combine the asparagus mixture with the grated cheeses; mix well. To assemble and bake: Preheat oven to 350 degrees. Mix the quiche filling and custard together and pour carefully into the crust. Leave approximately 1/4-inch rim at the top. Bake for 30-40 minutes. Check for doneness by moving the pan. If the filling "wiggles", bake another 5 minutes until set. When done, let cool to warm for easier slicing. Yield: 6 servings. Accompany with a good salad.

Asparagus and Mushroom Quiche


average rating = 4 stars(4.00001 comment available)
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list all recipes for VEGETABLES (485)
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list all recipes by BUTTERFLYDOG (1134)


   

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keyword: asparagus
keyword: mushroom
keyword: quiche
ethnicity: french
recipes for vegetables
recipes by butterflydog
Email Address:
(posted December 22, 2006)

Quiche Pastry or use your own recipe
3 cups
flour
4 1/2 ounces
butter, chilled
2 1/2 ounces
shortening, chilled
6 to 8 tablespoons
ice water

Quiche Custard:
1 1/2 cups
heavy cream
3
eggs, well blended
dash each of salt and pepper

Quiche Filling:
1 pound
asparagus cleaned, trimmed and sliced into 1-inch lengths
1/3 pound mushrooms, sliced
1/4 cup
green onions, chopped
1 teaspoon minced
garlic
2 tablespoons
olive oil
2 teaspoons
thyme, crushed
6 ounces
Swiss
cheese, grated
3 ounces
cheddar
cheese, grated

This is a standard but delicious
quiche recipe.

Pastry:
Measure the
flour and put into the bowl of a food processor. Add small pieces of butter and shortening. Blend by hitting pulse button on the machine once every few seconds until it resembles coarse meal. Add water and let continue to process until the mixture rolls into a ball (about 1 minute). The pastry can be rolled into a
crust immediately. A pan with a removable bottom is preferred, but not necessary. Use a 10-inch pan. Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to keep the shell from rising. Bake in a preheated oven at 375 degrees for 15-18 minutes. If the shell is transparent on the bottom, it is not done. Bake until the shell is no longer transparent. Cool and remove the weights.

Custard:
Blend all custard ingredients well and set aside.

Filling:
Heat the
olive oil in a saut� pan; add the asparagus, mushrooms, onions and garlic. Cook on high heat for 3-5 minutes, turning frequently to keep from burning. Add the thyme and stir well. Remove from the heat and cool. Once cooled, combine the asparagus mixture with the grated cheeses; mix well.

To assemble and
bake:
Preheat oven to 350 degrees. Mix the
quiche filling and custard together and pour carefully into the
crust. Leave approximately 1/4-inch rim at the top. Bake for 30-40 minutes. Check for doneness by moving the pan. If the filling "wiggles", bake another 5 minutes until set. When done, let cool to warm for easier slicing.

Yield: 6 servings. Accompany with a good salad.


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from Sterling, United States wrote:2  2

flaky crust and smooth, rich filling. Did not use a food processor for crust. Like that it can be rolled immediately. Will use base recipe again and change up vegetables.
4 starsOctober 23, 2017


 
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