Asparagus & Onion Quiche
Ingredients: 1 pound cleaned, trimmed asparagus (slice on diagonal into 1" pieces) 1 small onion, sliced thin 1 Tbs Butter 1/2 Pie Crust (homemade or pre-made) 1 small tomato, sliced 4 large eggs 1/2 cup 2% milk* 1/2 cup heavy cream* 1 cup shredded cheese (I used cheddar + mozzarella)* salt & pepper, to taste dash of nutmeg Directions: Prepare & Pre-Bake the pie crust (you can make homemade or use pre-made pie crust) Preheat oven to 350 F degrees. While the pie crust is pre-baking, place butter with asparagus and onion into a saute pan and cook for 10 minutes sprinkle with salt & pepper. Whisk together the eggs, milk, nutmeg until combined. Set aside. Remove the pie crust from the oven and sprinkle half the cheese onto bottom of crust, top with asparagus & onion mixture Pour the egg mixture on top. Sprinkle remaining cheese around top of Quiche. If desired, sprinkle the top lightly with more pepper. Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. **I do add slices of tomato to the top/center of my quiche halfway through cook time. *1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised. (I used half 2% and half heavy cream) *Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. Gruyere and Swiss work great in this quiche. Get creative! Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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so simple. we like the foil packet method, easy grilling and easy cleanup!
clean your vegetables, arrange in single layer on lightly olive-oiled tin foil, sprinkle with your spices (we like just sea salt & pepper) and add a little butter. Seal up packet (you want to make sure you make more of a sealed boat with air at the top- then a sealed tight packet) and place on grill (indirect heat) for approx 20 mins until fork tender. Serve Hot. Recipe and Photos by: Diane Baker for Canning and Cooking at Home {Pressure} Canning Fresh Asparagus One of the reasons I love my Pressure Canner ~ I can find a beautiful seasonal vegetable on sale and extend its shelf life with PCing and adding it to my pantry. I decided to 'raw pack' pressure can the bulk of my asparagus purchase after pickling a Quart into {Fridge} Pickles. I was able to get 7 Pints in the Pressure Canner (4 wm jars and 3 rm jars) using about 4+ pounds of fresh, thin asparagus. I did follow the guidelines set by the NCHFP. Enjoy! Diane Guideline/Recipe Here ---> http://nchfp.uga.edu/how/can_04/asparagus_spears.html Photos by: Diane Baker for Canning and Cooking at Home
Recipe by: NCHFP I found some super tender, young and fresh asparagus at the store and it was on sale...while growing it in my garden will take years and then I hear production can be sporadic at best - I decided to give it a go and pressure can some along with pickling some. I decided that I'd pickled one quart and see how I like them...I can always get more. So, now comes the wait (2-3 days) for the brine to work its magic in the fridge and produce amazing tastes. Serve these in Bloody Mary's or as a side on a cheese plate for an extra treat. Enjoy! Diane Pickled Asparagus Spears {for the Fridge} Ingredients: 2 pounds asparagus spears, trimmed to fit 2 cups apple cider vinegar 1/2 cup water 1 1/2 tablespoons kosher salt 1 tablespoon mustard seed 1 1/2 teaspoons celery seed 1 teaspoon dill seed 4 cloves garlic, peeled *chili pepper flakes (optional) Directions:
Photos by: Diane Baker for Canning and Cooking at Home Recipe Adapted from: Andrea's Recipes Asparagus, Spinach, Bacon: Crustless Quiche Ingredients: 4 thick slices bacon, diced 1/4 diced asparagus (and spears cooked for topping) 1/2 cup chopped onion 1 package fresh spinach, about 5 to 6 ounces 1 cup (4 ounces) shredded Cheddar or a Cheddar Jack blend 1 1/4 cups milk 1/4 cup all-purpose flour 5 large eggs 1/4 teaspoon pepper 3/4 teaspoon salt 1/4 teaspoon onion powder pinch oregano, optional sprinkle of sweet paprika, optional Preparation: Heat oven to 350°. Butter an 8-inch square baking dish or spray with baking spray. In a large skillet or saute pan cook the diced bacon until fat is rendered and the bacon is crisp. Remove to paper towels. Pour off all but about 1 teaspoon of the bacon grease. Add the onion and asparagus to the pan and cook over medium heat, stirring, until just tender. Add the spinach leaves and cook, stirring constantly, until spinach is wilted and any excess water clinging to the leaves has evaporated. Transfer the mixture to the baking dish. Top evenly with the bacon, then with the cheese. In a bowl, whisk together the milk and flour until smooth. Whisk in the eggs and egg white, then whisk in the pepper, salt, onion powder, and oregano. Pour over evenly over the spinach and cheese mixture. Lay cooked asparagus over top, sprinkle very lightly with the paprika, if desired. Bake for 30 to 40 minutes, until firm. Recipe by: Diane Baker Photo By: Diane Baker for Canning and Cooking at Home |