Asparagus, Spring Onion, And Feta Quiche (Aunt Rose'S Quiche) Recipe

Name: Asparagus, Spring Onion, And Feta Quiche (Aunt Rose'S Quiche)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14.1-oz.) pkg. refrigerated piecrusts; 2 tablespoons (1 oz.) salted butter; 2 cups thinly sliced spring onions; 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces); 2 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 1 cup heavy cream; 8 large eggs; 2 tablespoons thinly sliced chives; 2 tablespoons chopped flat-leaf parsley; 1/8 teaspoon ground nutmeg; 3/4 cup crumbled feta cheese, divided

Servings: persons

1 (14.1-oz.) pkg. refrigerated piecrusts
2 tablespoons (1 oz.) salted butter
2 cups thinly sliced spring onions
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces)
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup heavy cream
8 large eggs
2 tablespoons thinly sliced chives
2 tablespoons chopped flat-leaf parsley
1/8 teaspoon ground nutmeg
3/4 cup crumbled feta cheese, divided

1
Preheat oven to 425u00b0F. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish, lightly greased tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 14 minutes. Remove weights and foil, and bake until golden brown, 10 to 12 more minutes. Reduce oven temperature to 350u00b0F. Cool piecrust completely on baking sheet on a wire rack, about 15 minutes.
2
Meanwhile, melt butter in a medium skillet over medium-high. Add onions, and cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Stir in asparagus; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and cool 5 minutes.
3
Whisk together cream, eggs, chives, parsley, nutmeg, and remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
4
Place half of onion mixture (about 1 cup) in tart shell; sprinkle with 1/4 cup feta. Spoon half of cream mixture (about 1 1/2 cups) over feta. Repeat layers once, and sprinkle top with remaining 1/4 cup feta.
5
Bake in preheated oven until set, about 1 hour. Cool on baking sheet on a wire rack 20 minutes before serving.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (14.1-oz.) pkg. refrigerated piecrusts, 2 tablespoons (1 oz.) salted butter, 2 cups thinly sliced spring onions, 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces), and more.

Yes, Asparagus, Spring Onion, And Feta Quiche (Aunt Rose'S Quiche) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus, Spring Onion, And Feta Quiche (Aunt Rose'S Quiche)

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