Parbaking the crust in our cast-iron skillet ensured it wouldn’t be soggy or underbaked. Change ), You are commenting using your Twitter account. And, in keeping with a cast iron philosophy, I kept the seasoning straightforward. Allow the pan to cool with the butter in it. Have a recipe of your own to share?Submit your recipe here. cast iron quiche w/ham and sharp cheddar cheese options and methodology and such. ( Log Out /  ( Log Out /  Quiche is a very adaptable recipe. ( Log Out /  Take out the dough and roll it out into an approximate 15-inch round. You’ll sauté the asparagus, make the crust, and assemble and bake quiche all in one pan. Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. https://www.seriouseats.com/recipes/2013/07/ham-and-swiss-quiche-sunday-brunch-recipe.html. Estimated values based on one serving size. When rolling out a dough that requires a bit more structure I fold the dough a few times and then roll it out to create layers and more evenly incorporate the butter (like a rough puff pastry). Speaking of filling. Once cooked, lay on paper towel-lined plate and let drain. You’ll sauté the asparagus, make the crust, and assemble and bake quiche all in one pan. This was my third or fourth effort. 73% Upvoted. Arrange the asparagus over the cheese. Scatter the cheddar cheese evenly over the crust. Add the butter to the hot skillet and let it melt from the residual heat. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Remove all but 1 tablespoon of bacon grease. It’s a favorite and easy meal. Heat a drizzle of olive oil in a 10-inch (25 cm) cast-iron skillet over medium heat. Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Cast iron is perfect for quiche! But I love eggs so I think almost every meat and vegetable is awesome in eggs. Add the butter to the hot skillet and let it melt from the residual heat. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated. I use ready made deep dish pie crusts and fill my quiches with browned jimmy dean breakfast sausage and Mexican blend cheese. Add the half-and-half, remaining teaspoon of salt, and remaining ½ teaspoon pepper and whisk until fully incorporated. Yours looks delicious! This cast-iron asparagus quiche recipe is a perfect easy, yet impressive breakfast. But you’ve probably already gotten what you wanted out of this recipe, which is permission to use your cast iron skillet to make a deep-dish quiche. save. I like making this on weekends because the family can warm it up and eat it for breakfast, lunch or dinner. Combine the flours and salt in the bowl of a food processor. Whisk to combine. Add the water and stir to combine. Change ), You are commenting using your Google account. My roommate made a giant apple pie for Thanksgiving, so I got inspired to make some kind of pie. Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. Use a fork to crimp the edges of the dough against the side of the pan. Carefully transfer the quiche to the oven and bake for 45-50 minutes, until the center is set and the edges are golden. https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size, The Real Reasons I use Cast Iron - Recipe Fiction, The Real Reasons I use Cast Iron — Recipe Fiction, Brandy Manhattan Cocktail with Blood Orange, Bottoms Up Killer! Crust was a tiny bit doughy this time around. Whir to combine. I took the Quiche Lorraine recipe I learned at Le Cordon Bleu and modified it for cast iron baking. Sprinkle the remaining ¼ cup (25 G) Parmesan evenly over the asparagus. ). Your email address will not be published. Parbaking the crust in our cast-iron skillet ensured it wouldn't be soggy or underbaked. Like a fine wine, it just gets better with age. Brush the little bit of creamy egg mixture left in the bowl onto the edge of the crust to give it a bit of gloss. Slowly pour the egg mixture into the skillet. Using your hands, press the dough evenly over the bottom and about 2 inches (5 cm) up the sides of the pan. minced fresh chives (or other fresh herbs, such as tarragon, parsley, etc. report. Otherwise it comes out doughy tasting. Whisk to combine. unsalted butter cut into about 12 pieces – chilled or slightly frozen, Butter or olive oil for cooking the onion, I used my homemade mustard which is like a seeded Dijon, I poured what was left of a quart into the egg mixture. https://cookingtv-channel.com/easy-cast-iron-cheesy-asparagus-quiche Sauté for 5-6 minutes, until the asparagus is bright green but still firm. Set aside. I'm absolutely obsessed with my Lodge: cast iron skillet. I went a bit lighter on the cream than most recipes call for but there is room to grow in the pan so you could increase the amount of cream if you wanted a custardier filling. New comments cannot be posted and votes cannot be cast. I did quite a bit of splash of this, short pour of that in this recipe so the amounts given are wild approximations in some cases- I’ll indicate where. Update: since sharing this has become a staple in our house any time of year, using leftover turkey, mushrooms, and, still my favorite, ham. Add the asparagus, ½ teaspoon salt, and ½ teaspoon pepper. The result: quiche! best. I generally follow this recipe from Serious Eats, but substitute liberally. Velaze Casserole Dish Cast Iron Braising Pan Oval, Classic Red Enamel Dutch Oven, Non Stick Enamel Coating, Good Sealing, Lightweight, for All Heat Source, Pot's Body Cast Iron …

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