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Asparagus and Cheddar Quiche Recipe

Asparagus and Cheddar Quiche

Aaron McCargo, Jr.

Recipe courtesy Aaron McCargo Jr.

Show: Big Daddy's HouseEpisode: Brunch Anytime

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 1-10 of 48

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  • on June 05, 2011

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    This was the best quiche I've ever had. Obviously the measurements for the salt and pepper are incorrect. I only put 1 teaspoon of each and it was perfect.

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  • on May 24, 2011

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    My fault for not reading the reviews first for the appropriate amount of salt and pepper. There are mistakes in many recipes and their respective quantities. But what was I thinking adding a tablespoon of salt and pepper to this??? Where was my head. I had to throw the quiche out it was inedible. Really wanted it to taste sooooo good.

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  • on March 20, 2011

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    I should have read the reviews first. I made it as is and just like the previous reviewers too much salt, pepper, and dijon mustard. I will stick with my old quiche recipe and modify it.

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  • on February 13, 2011

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    Instead of butter, I cooked three strips of bacon & then sweated the onions & asparagus in the bacon grease. I also added mushrooms & the crumbled bacon to the quiche which was delicious. I think the dijon, cayenne & nutmeg were so good in this. Oh, I also used yellow cheddar because that's what I had. Very yummy!

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  • on January 29, 2011

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    This is definitely a keeper! I Decreased the salt to 1/2 tsp and pepper to 1/4 tsp, omitted the chives(I didn't have any on hand and decreased the Dijon mustard to 1 TBSP, and just used a pinch of nutmeg. It was yummy and my husband loved it. Served it with little smokie sausages and a tomato/avocado salad and am now completely content!

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  • on December 14, 2010

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    I love this!! SO good. Definitely do not need all of that salt. I threw in a pinch to sweat the asparagus and onion and then added a pinch to the egg mixture. I also used two eggs and three egg whites instead of four eggs. I found it needed to be cooked for closer to an hour with that adjustment.

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  • on December 12, 2010

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    The dijon gives this a nice bite. Easy and good. Well liked by all.

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  • on July 13, 2010

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    The first time I made this it was a little salty, but still good. The second time I made it I used half the salt, and I was scant on the mustard. It was so delicious. It was delicious reheated too.

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  • on May 18, 2010

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    Thanks for wasting our ingredients. My wife made this, and not being as knowledgeable about how much salt you actually should use in a recipe, put in 2/3 a tablespoon, (I stopped her when I saw her putting in the 2nd teaspoon. For all you people who gave it 5 stars after even after "altering" the recipe, that's just wrong. BAD BAD BAD BAD BAD.

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  • on May 03, 2010

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    What we loved about this quiche were the flavors. The combination of ingredients were perfection with the mustard and cayenne really pulling everything together. The onions and asparagus were done perfectly (not to soft and I used only 1 tsp of salt (as we need to watch our sodium intake and half of the nutmeg (grating fresh nutmeg as indicated and it seemed to work perfectly. This is another Aaron masterpiece : "the chef that is not afraid of a little heat." We love you, man... from Denver.

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