Asparagus, Bacon, and Three-Cheese Quiche | Joseph Erdos
#asparagus #bacon #cheese #quiche
Quiche--do you remember those days when they were a thing!? Well, I don't think we've seen the last of quiche. When it's asparagus season, my favorite recipe to make with them is quiche. And my favorite combination is asparagus, bacon, and cheese. This quiche celebrates those three ingredients, which offer the perfect harmony of sweet, salty, and savory in one bite! This is the kind of recipe you'll either want to share with family and friends at brunch so you can show off your baking skills, or you may just want to keep the whole tart for yourself, and enjoy it with dinner and a bottle of wine! Bon appetit either way!
Get the recipe on my blog Gastronomer's Guide:
00:00 Introduction
00:53 Making the pastry dough
03:17 Rolling out the dough
05:25 Blind-baking the dough
06:43 Prepping the asparagus
10:07 Prepping and frying the bacon
11:14 Prepping the ingredients and custard for the quiche
13:32 Filling the pastry dough
15:35 The quiche is complete
18:20 Tasting the finished quiche
Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Bob Hart , Boogie down Bordeaux
Bacon and Asparagus Quiche| How to make
Finally I was able to bring you how to make bacon and asparagus quiche… My last video did not quite make the cut... but now you guys will be able to enjoy this easy simple and delicious recipe!
Quiche: with asparagus, mushroom, bacon, peppers & onions w/sriracha
This delicious quiche recipe is one of my favorites; with asparagus, mushroom, bacon, peppers & onions w/sriracha on top, you really can’t go wrong with this one! This is even better and richer with duck or goose eggs! There is 200 ways to make a quiche, this is just one way :) I encourage you to experiment!
Recipe requested by our friend Jeffrey Jenkins, made with eggs from our friends Thomas and Rebecca!!
Layering flavors is something I like to focus on...so you can taste each ingredient to its fullest! Whether it’s, baked, grilled, boiled, broiled, BBQ’d, poached, sautéed, fried, deep fried, or not cooked at all, I gotcha covered! I hope you enjoy browsing my channel, thanks a million for stopping by!
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Filming and photography: Laura Springer and Randy Springer
Music Sources:
Self produced arrangements played in part by Randy Springer, Laura Springer & Dan Reilly utilizing Garage Band & BIAB. Also using YouTubes free music
ROCK ON!!
Family Recipes: Tamra's Cheesy Bacon Asparagus Pie
Tamra's Cheesy Bacon Asparagus Pie
Learn to make this mouth watering savory pie
that everyone will love!
For recipe details, along with more great food options,
check out our website at:
Blast From The Past: Asparagus Quiche Recipe
Blast From The Past: Asparagus Quiche Recipe - Today Paula and her friend Susan Mason are catering for themselves a delicious dish that's sure to please…Asparagus Quiche!
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Bacon & Asparagus Quiche | How To Make A Quiche Recipe | Cheesy Quiche | Great Brunch, Lunch, Dinner
Making a quiche can be quiet intimidating, not anymore if you watched this video! It's pretty simple as long as you keep the butter and water very cold for the crust! This recipe doesn’t require a prebaking for the delicious butter crust! How about that? I think that’s pretty awesome. Besides the crust, the filling is so easy to make too, and there are no limits for switching out the bacon or asparagus with other delicious ingredients.
INGREDIENTS
FOR THE CRUST
1 ¼ cup (150g) all-purpose flour
10 tablespoon (140g) unsalted, cold butter (cubed)
2 tablespoon (30g) ice-cold water
¼ teaspoon salt
FOR THE FILLING
1 lb asparagus
4 slices (100g) bacon
1 ½ cup (150g) cheese
½ cup (120g) heavy cream
½ cup (120g) whole milk
4 eggs
1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
1. In a food processor, combine flour with cold butter and salt. Pulse for 30 seconds on high. Now add 2 tablespoons ice-cold water. Add a little water at a time if needed. The dough should be soft but not wet or dry.
2. Transfer the dough onto a lightly floured surface and form to a disk, work quick! Cover with a plastic wrap and refrigerate for at least 30 minutes. (You can leave the dough up to 2 days in the fridge)
3. Snip off the bitter ends of the asparagus. Then slice thin, keep the tips whole for the decoration later. Place a pan over medium-high heat add the bacon and sear until the bacon fat is released, add asparagus slices, sear for 5 minutes. Remove from pan and transfer to a bowl, set aside. Use the same pan to sear the tips with a drizzle olive oil on high for 2 minutes. Remove from heat but leave in pan.
4. Combine all remaining ingredients for the filling except the eggs. Crack the eggs whisk and add as well. Mix thoroughly. Set aside.
5. Take the dough out of the fridge and place on a lightly floured surface, roll out to an 11” round shape. Place into the pan, shape, and trim the edges. Use the scraps to make a double bottom.
Now fill pour in the filling and bake @350F (170C) for 45-50 minutes.
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#howtomakeaquiche #quichefromscratch #thefriesenkitchen