Tag Archives: quiche

Spring recipe:: Asparagus quiche

Baby Shower

If you ask me, quiche is perfect anytime of day. It makes a lovely breakfast, especially for a crowd, but it also makes an incredible dinner. Serve it with a light salad for a complete meal.

This asparagus quiche recipe would be a great addition to any Easter menu, too. You can easily make it ahead of time and pop it into the oven before heading out the door or before people arrive! There’s nothing better that a simple dish that packs a lot of punch. Enjoy this seasonal spring dish!

Asparagus Quiche
Makes 1- 8″ round Quiche serves 8-10
For the filling you will need:

– 1/2 lb. fresh asparagus
– 8 eggs
– 1 cup shredded mozzarella
– 1 cup half and half
– 1/2 teaspoon salt


To prepare:

In a large bowl whisk eggs and cream and cheese and salt. Reserve 5 spears of asparagus for the top of the quiche. Cut the remainder into 1/2 inch pieces and add to the egg mixture. Combine and set aside make the crust.

For the crust you will need:

– 1 1/2 cups all purpose flour
– 1 stick of butter chilled and cut into 1/2 cubes
– 1/4 cup chilled water
– 1/2 teaspoon salt

To prepare:

Preheat oven to 350 degrees.

In the bowl of a standing mixer, place the flour and the butter and salt. Using the paddle attachment on medium speed, combine the butter and flour until it resembles pebble size crumbs. Next add water until mixture comes together into a ball. *(note you may need to add more water to combine)

Roll the ball of dough out on a floured board into a 10″ disk about 1/8 thick. Place into an 8 inch ceramic quiche pan. With a paring knife, cut the overhanging dough edge around the perimeter of the dish so there is a clean edge all the way around. Use the excess dough you cut off the edge to make the make the decorative scallop border. Use a 1 inch round scallop cutter, place the scallop rounds on the edge of the shell, over-lapping all the way around the outer edge.

Once you have finished the decorative edge, place the egg mixture into the shell. Add the reserved whole asparagus spears on top and place into the oven. Bake for 60 minutes at 350 degrees F.

Photographs by: Deborah Whitlaw Llewellyn

Prop and food styling by: Me

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Ricotta Spinach Quiche for Easter Brunch

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With Passover starting later this week and Easter being on Sunday, I thought this Ricotta Spinach Quiche would be a fabulous recipe for today’s blog post. Not only is this recipe something that you can easily bake ahead, it’s a beautiful presentation filled with vibrant colors for spring. Prepare it completely and then bake it at your destination, or pop it in the oven just before your guests arrive.

One note: if you don’t have time for making your own crust (which I highly recommend, but I know life happens), a frozen crust works just fine. Just check out the crust directions before you get started.

*note for passover just leave off the crust, the Quiche will be more like a frittata, which is fine.

Ricotta Spinach Quiche
Serves 8

Preheat the oven to 375 degrees F.

Note: If you’re using store bought crust, skip the directions for Pate Brisee. 

For Pate Brisee:

You will need:
– 2 cups all purpose flour
– 1 stick butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water

To prepare:

Place flour, sugar, butter, and salt into the bowl of a standing mixer fitted with a mixing blade. Mix on medium until small crumbs form, add ice water until the dough pulls together and away from the side of the bowl.

The dough should be a soft consistency.

Place dough in the fridge to rest.

For the Filling:

You will need:
– 6 eggs
– 1 cup fresh ricotta cheese
– 4 cups of fresh spinach
– 1/4 sliced red onion
– 2 tablespoons of olive oil
– 1 teaspoon salt
– 1 cup of cubed speck ham
– 1 cup cubed buffalo mozzerella
– 1 Pate Brisee (recipe below)

To prepare:

Whisk eggs in a large bowl, add ricotta cheese, mozzerella cheese, and salt, set aside.

In a frying pan, add the speck ham and saute for 10 minutes until the ham becomes crispy. Pour off any excess fat and set aside.

In a saute pan, add olive oil and saute spinach and onion until spinach is wilted, about 10 minutes, set aside to cool.

Once the spinach is cooled, in batches squeeze the excess liquid in your hands into the sink. Place into the bowl of eggs and cheeses, add speck, and combine completely. Your filling should be green.

Roll out the Pate Brisee into a disk, and fit into a 9 inch quiche pan, add the filling. You may also blind bake the crust if you wish; it’s definitely an option.

Bake for 45-50 minutes in a 375 degree F oven.

Serve warm or at room temperature.

 

xx Annette

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Ricotta Spinach Quiche, it’s what’s for brunch

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Did I hear this right? Was it national Brunch Day recently? Well, what better way to celebrate (even if I am a little late to the party) than with quiche. As you know, I am in Italy this summer. My dear friend Forrest and his boyfriend are huge fans of quiche and brunch for that matter. Here in Italy, it’s more lunch-y, but as with all things, brunch has managed to cross the pond and become a thing here too.

This is a recipe I invented because of the beautiful ricotta available everywhere here in Tuscany.

Ricotta Spinach Quiche
Serves 8

Preheat the oven to 375 degrees F

For the Filling:

You will need:
– 6 eggs
– 1 cup fresh ricotta cheese
– 4 cups of fresh spinach
– 1/4 sliced red onion
– 2 tablespoons of olive oil
– 1 teaspoon salt
– 1 cup of cubed speck ham
– 1 cup cubed buffalo mozzerella
– 1 Pate Brisee (recipe below)

To prepare:

Whisk eggs in a large bowl, add ricotta cheese, mozzerella cheese, and salt, set aside.

In a frying pan, add the speck ham and saute for 10 minutes until the ham becomes crispy. Pour off any excess fat and set aside.

In a saute pan, add olive oil and saute spinach and onion until spinach is wilted, about 10 minutes, set aside to cool.

Once the spinach is cooled, in batches squeeze the excess liquid in your hands into the sink. Place into the bowl of eggs and cheeses, add speck, and combine completely. Your filling should be green.

Roll out the Pate Brisee into a disk, and fit into a 9 inch quiche pan, add the filling. You may also blind bake the crust if you wish; it’s definitely an option.

Bake for 45-50 minutes in a 375 degree F oven.

Serve warm or at room temperature.

For Pate Brisee:

You will need:
– 2 cups all purpose flour
– 1 stick butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water

To prepare:

Place flour, sugar, butter, and salt into the bowl of a standing mixer fitted with a mixing blade. Mix on medium until small crumbs form, add ice water until the dough pulls together and away from the side of the bowl.

The dough should be a soft consistency.

Place dough in the fridge to rest.

Happy brunching..xx

 

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