Asparagus and Cheese Quiche

shows texture of asparagus quiche

I love quiche. It feels fancy and decadent but also light at the same time. It can be made ahead and makes a great brunch centerpiece or a simple weeknight dinner.

This quiche is filled with asparagus and swiss cheese. 

How do you make quiche?

Quiche is not hard to make. Pie crust is blind baked (to keep it crisp and not soggy.) Then you fill the crust with fillings (in this case swiss cheese and asparagus) and top with a custard made of eggs and dairy. I like to use half and half, but you could use heavy cream or whole milk. Heavy cream makes a very decadent custard and whole milk makes a slightly leaner and lighter custard. Half and half is the perfect middle. 

How do you make a quiche with a crisp crust and no soggy bottom?

To prevent a soggy bottom and get a crisp crust on your quiche you want to blind bake your crust. That means you are baking the crust for 15 minutes before adding the fillings and custard.

how to use beans as pie weights
How to par bake a pie crust.

What is the best cheese for quiche?

You can use any cheese you like, but gruyere or swiss cheese are both commonly used in quiche. You could also use cheddar. I like swiss here because it is easier to find and less expensive than gruyere and it stands up well to the earthy asparagus. 

What is blanching and why do you blanch the asparagus?

Blanching is a technique where vegetables are quickly cooked in boiling salted water and then added to an ice bath to stop the cooking process. (We skip the ice bath in this recipe.)

I like to blanch the asparagus to help it keep a bright green color and to season it well with the salt. If you skip the blanching step the asparagus will not have great flavor and will not maintain the bright green color.

Do you cook quiche covered or uncovered?

I cook quiche uncovered. If the crust starts to get too brown, you can cover the outside of the crust with a ring of foil.

Shows the texture of asparagus and cheese quiche

Asparagus and Cheese Quiche

Yield: 1 quiche
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This simple quiche is perfect for the spring! Filled with asparagus, swiss cheese, and a creamy custard this quiche is perfect for a special brunch or light dinner.

Ingredients

  • 1 9 inch Frozen Pie Crust
  • 1 Pound Asparagus
  • 2 Tablespoons plus 1/2 teaspoon Coarse Sea Salt, divided
  • 1 teaspoon Unsalted Butter
  • 1/4 Cup chopped onion (from one small onion)
  • 4 Ounces shredded Swiss Cheese
  • 1 Tablespoon All Purpose Flour
  • 4 Eggs
  • 1 Cup Half and Half Cream (or whole milk, see note.)
  • 1/4 teaspoon pepper

Instructions

Par Bake the Crust

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Line the frozen pie crust with a piece of parchment paper. Add pie weights or dried beans over the parchment paper. (This prevents the crust from slumping as it par-bakes.)how to use beans as pie weights
  3. Bake the crust for 15 minutes then remove from the oven and reduce the heat to 350 degrees Fahrenheit.


Prepare the Veggies

  1. While the crust is par baking, bring a quart of water to a boil.
  2. Cut the woody stems off the bottom of the asparagus. Reserve 4-6 spears of asparagus whole for garnish. Cut the remaining asparagus into 1 inch pieces.
  3. Add 2 Tablespoons of salt to the boiling water, stir to dissolve and then add the asparagus pieces and the whole asparagus to the salted water and cook for two minutes.
  4. Drain the asparagus and set aside.
  5. In a small skillet, melt the butter over medium heat. Add the chopped onion and 1/4 teaspoon salt.
  6. Gently sauté the onions until translucent but not brown. (about 2-3 minutes. Remove from heat and set aside.


Assemble and Bake the Quiche

  1. Remove the parchment and pie weights or beans from the crust.
  2. In a small bowl, mix the flour with the swiss cheese.
  3. Spread half of the cheese and flour on the bottom of the crust.
  4. Top with the cut pieces of asparagus.
  5. Cover the asparagus with the remaining cheese mixture.
  6. In a medium bowl, mix eggs, half and half, the remaining 1/4 teaspoon of salt, and pepper. Mix well to break up the yolks and combine.
  7. Pour custard over the cheese and asparagus. Be careful not to overfill. (You may have a little extra custard.)
  8. Top the quiche with the reserved whole spears of asparagus to garnish.Shows the texture of asparagus and cheese quiche
  9. Bake the quiche at 350 degrees Fahrenheit for 30 minutes or until the custard barely juggles in the middle.
  10. Remove from oven and let sit for 10 minutes to set before slicing and serving.

Notes

You can make this quiche without a crust. Spray a 9 inch pie plate with cooking spray and follow the preparation of the veggies and filling and baking instructions.

This can easily be made ahead and reheated in a 350 degree oven for 10-15 minutes to heat through.

Feel free to substitute heavy cream or whole milk for the half and half. Heavy cream will give a very rich custard and whole milk will make a lighter and leaner custard.

You can substitute the swiss with gruyere, cheddar, gouda, or most hard cow's milk cheeses.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 248Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 118mgSodium: 294mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 11g

Nutrition information is provided as a courtesy and may not be completely accurate.

 

 

 

 

Spinach and Sausage Breakfast Casserole

Shows the texture of spinach and sausage breakfast casserole

Spinach and Sausage Breakfast Casserole is a simple casserole packed with protein and veggies. It is naturally gluten free and delicious.

What Kind of Spinach Do You Use for Spinach and Sausage Breakfast Casserole?

I like to use frozen chopped spinach. You can thaw it overnight in the refrigerator. Make sure to put it in a container or on a plate as it will exude liquid as it thaws.

How Do You Get the Moisture Out of Frozen Spinach?

I like to thaw it completely and put it in a dish towel. I gather the towel around the spinach and squeeze over the sink to let the liquid go down the drain. 

What Kind of Sausage Do You Use for Spinach and Sausage Breakfast Casserole?

I like to use my homemade turkey sausage, but you can use any bulk sausage you prefer. If you use a sausage link, be sure to take it out of the casing before cooking it. Pork, turkey, or chicken sausage would all work well.

How Do You Know When Spinach and Sausage Breakfast Casserole is Done?

The casserole is done when the center is slightly wet or “wiggly.” The casserole will finish cooking as it sets for 10 minutes before serving. 

How do you make Spinach and Sausage Breakfast Casserole?

Spray an 8 x 8 inch baking dish with cooking spray.

Sprinkle 1 pound of cooked turkey sausage in the bottom of the dish.

Cover the turkey sausage with drained frozen chopped spinach.

Mix eggs, milk, dry mustard powder, salt and pepper in a medium bowl.

Pour the egg mixture over the sausage and spinach.

Bake at 350 for 35- 45 minutes.

Let the casserole sit for 10 minutes to firm up before slicing and serving. 

Shows the texture of spinach and sausage breakfast casserole

Spinach and Sausage Breakfast Casserole

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

Spinach and Sausage Breakfast Casserole is filled with veggies and protein. It is super easy to make and would make a great weekday breakfast or as part of a brunch.

It is naturally gluten free.

Ingredients

Instructions

Preheat oven to 350 degrees Fahrenheit.

Spray an 8 x 8 inch baking dish with cooking spray.

Sprinkle 1 pound of cooked turkey sausage in the bottom of the dish.

Cover the turkey sausage with drained frozen chopped spinach.

Mix eggs, milk, dry mustard powder, salt and pepper in a medium bowl.

Pour the egg mixture over the sausage and spinach.

Bake at 350 for 35- 45 minutes. The casserole is done when the center is still slightly wet or jiggly. It will firm up as it rests before slicing.

Let the casserole sit for 10 minutes to firm up before slicing and serving. 

Notes

You can use any kind of bulk sausage you prefer.

You can substitute skim or 2% milk for the whole milk. You could also use almond milk or rice milk.

It is important to squeeze as much liquid out of the thawed spinach as possible. Otherwise it will water down the custard.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 259mgSodium: 837mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 29g

Nutrition information is provided as a courtesy and may not be completely accurate.

 

Chive and Cheese Puffs

These Chive and Cheese Puffs are one of my favorite breakfast treats. I like to make them ahead and just warm up 2 or three of them to have with my morning maple syrup latte. They are super simple to make and you can adapt the ingredients to your preferences or what you have in your house. I have chives in a pot on my deck, but you could use any fresh herb. Thyme or Basil would be really good. I really like to use swiss cheese but if you prefer cheddar or mozzarella, use that instead.

Chive and Cheese Puffs are made out of a batter similar to popovers, but you add herbs and cheese. They are great for breakfast or a snack or would be amazing at brunch.

Chive and Cheese Puffs

2 Tablespoons cooped fresh chives

4 oz Swiss Cheese, shredded

3 Eggs

1/2 Cup Milk

1/2 Cup All Purpose Flour

1/2 teaspoon Coarse Sea Salt

1/8 teaspoon Red Pepper Flakes

Cooking Spray

Directions

Preheat oven to 425 degrees Fahrenheit.

Spray a 12 cup nonstick muffin tin with cooking spray. Divide the shredded swiss cheese among the 12 muffin cups. Sprinkle the 2 Tablespoons of chives over the shredded cheese.

In a blender or the cup of stick blender, add eggs, flour, milk, salt, and pepper flakes. Blend until combined about 15-30 seconds. Pour batter into the muffin cups with cheese and chives.

Bake for 15  minutes. The batter will puff and brown. After you have removed the puffs from the oven, they will deflate leaving a custard-like interior that is my favorite part of the cheese puffs.

Serve immediately or refrigerate in an air-tight container for up to 5 days. Reheat before serving.