Asparagus Quiche
Another favorite at the Peppercorn. Very easy to do and a great way to use fresh or frozen asparagus from your garden.
Asparagus Bacon Quiche
Leon's Cooking Show S02E09
Easy Sausage Asparagus Quiche - The Only Quiche Recipe You'll Need!
Every bite of this tasty Sausage Asparagus Quiche is pure comfort. It is loaded with juicy sausage, eggs, and wholesome feel-good ingredients - perfect for breakfast or brunch!
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Ingredients for Breakfast Quiche:
►1 1/2 lbs or 5 medium russet potatoes
►12 oz Smithfield Fresh Breakfast Sausage Hometown Original
►1/2 medium onion finely diced
►6 large eggs divided
►1 1/2 cups half and half
►1 cup Mexican Cheese blend
►2 Tbsp parsley finely chopped
►1 Tbsp dill finely chopped
►2 tsp TABASCO® Sauce
►1 1/2 tsp sea salt divided
►1/2 tsp black pepper divided
►1/4 tsp garlic powder
►8 oz asparagus ends removed and cut into thirds
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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
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Self produced arrangements played in part by Randy Springer, Laura Springer & Dan Reilly utilizing Garage Band & BIAB. Also using YouTubes free music
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Scrumptious ASPARAGUS, BACON & SWISS CHEESE QUICHE - How to make CHEESY QUICHE
I experienced eating my first slice of QUICHE while a student at the University of Oklahoma. While studying for exams, a friend called to see if I'd like to get a bite to eat at this restaurant called the RED PARROT. I ordered something I had never had before QUICHE and hit the jack pot. I absolutely fell in love with this delicious custard, cheesy, veggie & meaty pie. Who knew I'd ever find the love for QUICHE in good old Norman!! This is one of my favorite QUICHE recipes I'm sharing with you today!! Check on Show more below to get this recipe...
ASPARAGUS, BACON & SWISS CHEESE QUICHE
Preheat oven to 400 degrees F.
1- 9 unbaked pie crust (see my youtube video on how to make) or store bought.
Homemade Pie Crust Video...
Baked Bacon Video...
3/4 cup bacon, about 8-10 slices of baked crisp and crumbled
1/2 cup onions, chopped and sautéed in 1 teaspoon olive oil
1 lb. fresh Asparagus, cooked in boiling water for 3 minute, add to ice water, drain and cut eight asparagus spears into 3-inch long spears. Cut remaining asparagus into 1-inch pieces.
1 cup shredded Swiss Cheese, 4 ounces
1 tablespoon all-purpose flour
1/4 teaspoon fresh cracked black pepper
1/2 teaspoon kosher salt
3 egg, room temperature
1/2 cup half-and-half cream, room temperature
In a large mixing bowl add asparagus, bacon, swiss cheese, flour, salt and pepper. Toss well together. Add flour, salt and black pepper. Toss until well combine. Add to unbaked pie shell.
In the same mixing bowl add eggs and cream. Whisk well together.
Slowly pour over asparagus mixture.
Arrange 3 asparagus spears on top to your liking.
Bake 35-40 minutes.
ENJOY!!
How to Make ANY Quiche! (No Recipe Required)
Today we’re going to make quiche. There are many different types of quiche, the most famous being Quiche Lorraine, but by the end of this video you won’t be limited to just one flavor combination… think chard/white bean/parm, chicken/pesto/thyme, or even something like kimchi/kalbi! The opps are endless, people.
There’s a time and place for an exact recipe, but like the great... I'm spacing on the dude's name... said, to know one recipe means that you know one recipe, but if you know 1 technique you know 1,000 recipes... or something fairly similar to that. We’ll start with the French shortbread pastry crust, otherwise known as pâte brisée (“pat-bree-zee,”) then move onto the formula for the egg base and from there the world is yours. Quiche however you dang tootin’ well please. More below… Good Quiching! ????????Adam
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ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment
EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt
QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
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MORE INFORMATION FOR YOU CURIOUS HUMANS…
Wait… is quiche actually German in origin…? -
The science of “shortcrust” pastry -
Some quiche ideas to get your imagination revved up -
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Melodeyes -