"A delectable combination of ingredients that result in a tasty quiche dish." — Michele O'Sullivan
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fresh asparagus, trimmed and cut into 1/2 inch pieces
2 (8 inch)
unbaked pie shells
egg white, lightly beaten
1 1/2 cups
salt and pepper to taste
shredded Swiss cheese
Since I love the taste of roasted vegatables, I roasted the asparagus, along with some red onion and garlic, before adding to the egg mixture. Really gave a great recipe an extra depth of flavor.
I thought I'd give this recipe a try since it had a five star rating. I thought it was just OK.
Do you have 8" pie plates? Me neither. So I made the recipe in one regular-sized pyrex pie plate and it was good. One of the problems with the recipe is that it doesn't give an exact amount of asparagus - it says "1 lb, trimmed and cut into 1/2 inch pieces." I ended up with a little too much asparagus because I read it to mean one pound of asparagus AFTER it had been trimmed - so the quiche came out a little too "moist". But it was good and I'm just going to use less asparagus next time. This amount worked just fine for one quiche in a regular pie plate. Took about the same amount of time to cook, too.
This one is a keeper. It is delicious and easy to make. A huge success at a party. I make it without the crust as I am low carbing and I have substituted the cheese for the packaged 4 Cheese Blend and it comes out great each time. Freezes nicely too.
This was very tasty & really easy. I cooked the bacon and asparagus a day ahead. The next day I assembled the quiche and cooked. I modified slightly by using 2 refrigerated pie crusts and put them in a 9 X 13 baking dish (overlapping some in the middle of the pan) instead of 2 individual pie pans because I was taking this to a brunch for several people and wanted to be able to cut into square servings. It was a big hit. Will definitely make again.
This is my 75th review on here so I'm celebrating a bit! ;) This quiche was excellent. I cut the recipe in half and pre-baked a 9 in. crust. Instead of steaming the asparagus, like others, I sauteed them in a little bit of the leftover bacon drippings (saves you dirtying another pan). I used about 6 pieces of bacon (to please my meat-eating husband), but other than that I was pleasantly surprised that the amount of ingredients actually fit in pie crust. Baked for the 35 suggested min. and it was perfect. And I love the addition of the nutmeg! Will use this recipe in the future, but probably not with my husband, who enjoyed it but still calls quiche 'girly food'. ;)
Yummy. I roasted the asparagus in a little olive oil and a finely chopped shallot in my toaster oven at 500 degrees for 15 minutes. The asparagus has GREAT flavor that way. I let it cool a bit before making the quiche. I also partially pre-cooked two 9" frozen shells for about 10 minutes. Finally, I used 2 cups of half&half in the recipe, and five eggs (I didn't beat an egg white.)
This quiche was great the first day, but was even better the second day!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 236
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