If you like quiche at all, you MUST try this recipe! This has a superb combination of fresh, lovely flavors! It goes together so quickly if you precook your veggies. I roasted the asparagus with olive oil, salt and pepper the night before (sorry, Rita, I didn't read that I needed whole spears, so I cut them first so mine is not so lovely as yours...ah, well), as well as caramelizing the onion with a bit of balsamic and sauteeing the onion. I added a bit of dijon to the egg mixture and used fresh basil, parsley, chive and thyme for the italian seasoning. I baked in an 8 in springform so it took more like 50 minutes. Phenomenal!
I made this a crustless quiche, added 6 slices of bacon, sauteed the mushrooms & onions until the edges browned and roasted the asparagus as recommended. Next time I will omit the asparagus or boil until crispy tender. I did not care for the flavor the roasting imparted to the asparagus. I cut back on the cheese to about 1 1/4 C using a combo of cheddar & gouda. I also used FF milk. I think a higher fat milk would work better. I was concerned about the Italian seasonings being overpowering, in fact I didn't notice them at all, so they must have been just the right touch. I also used garlic powder. All in all we really loved it. Thanks Rita!
My boyfriend loves this and asks for it all the time, I really enjoy it as well. My only problem is that the amount of ingredients usually turns out to be enough to fill two pie shells, which with there only being two of us, we rarely get around to finishing off the second one. Maybe I need to cut the amount of eggs or just buy a bigger pie crust. Either way this is delicious :)
Next time I will blot the roasted veggies as they released quite a bit of moisture which resulted in a longer baking time and soft center.
I've made this recipe several times with a few tweeks and it always turns out fabulous. Instead of roasting the asparagus, I blanch it and chop it. I also add a garlic clove, minced and sautéed in butter with the onions and mushrooms. And I use only salt and pepper, no Italian seasoning. My only complaint is that the cooking time has always been way longer, about an hour after turning down the oven temp so 1hr 15 min total. By the way, my 3 yr old eats this up and it makes great breakfast leftovers!
I'm afraid I have to rate this without the asparagus. I couldn't find fresh anywhere. I don't know if I'm too early or too late for it. I bought a can and after opening it....there was no way I was putting this on my quiche. It looked pale and mushy. So....we had Mushroom and Bacon Quiche, which was out of this world. I saw in another recipe where someone had put chives in pastry mix, so tried that too. Amazing! I'll have to keep that in mind for other savory pies. Thanks Rita for a wonderful meal. I'm having leftovers for supper tonight. :yummy: Made for the May Herb/Spice of the Month. :) I do realize asparagus is neither.
It went over really well. I added a bit (~1/3 cup) of flour to the cheese and used Swiss instead of cheddar out of personal preference; omitted the seasoning upon advice from other comments. Pairs very well with chenin blanc. Leftovers, if any, make a good cold breakfast the next morning.
I had high hopes for this and it was very good but the Italian seasoning really overpowerd all the other great flavor. Next time I will omit the seasoning and maybe just a little salt and pepper.I will def make again because everything alse about the dish was beautiful.
I made this quiche w/ homemade cinnamon rolls and my guests said I was spoiling them. This was perfect as it, wouldn't change a thing. Thanks!