Preheat oven to 400 degrees F.
This light but filling crustless spinach-and-asparagus quiche features plenty of spring.
Preheat your oven at 405°F.
Arrange asparagus, 1 cup Swiss cheese and 2/3 cup French-fried onions in plate. Stir in spinach mixture and pepper; blend well. .
Place asparagus in a steamer basket; place in a large saucepan over 1 in.
2. Mix the eggs, cream, milk, salt, and pepper. Preheat oven to 350°F (177°C).
Bring a large pot of water to a boil over high heat. .
Pre-bake the crust: Preheat the oven to 350°F.
Mushroom Quiche: Saute 8 oz sliced mushrooms in butter or olive oil until shrunken and golden brown. Add onion; cook, stirring often, until translucent, 5 to 6 minutes.
Mushroom Quiche: Saute 8 oz sliced mushrooms in butter or olive oil until shrunken and golden brown.
Puff Pastry Mushroom Tart.
Spread evenly into a greased 9-in. butter. Bake 5 minutes more or until onions are golden.
Salmon and Swiss Chard Quiche. . Cook asparagus in boiling water until just tender, 1 to 2 minutes. Melt butter in a large skillet over medium high heat. Drain into a colander and rinse with cold water.
pie plate or quiche dish.
Add the asparagus pieces and cook until tender when pierced with a fork, 1 to 2 minutes. Directions.
1 bunch asparagus, diced, to yield 2 cups chopped asparagus.
1/2 cup nonfat evaporated milk (or.
Add spinach and ham; cook and stir until the excess moisture is evaporated.
Saute, stirring often, for 5 minutes, or until slightly softened.
Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool.