Food Network
Home> Recipes> Seasonal>
Asparagus and Cheddar Quiche Recipe

Asparagus and Cheddar Quiche

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (56)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 56

Showing 11-20 of 56

Sort by:

Newest

  • on March 20, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 13, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 29, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 14, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 12, 2010

    Flag

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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 18, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 03, 2010

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 04, 2010

    Flag

    I made this before but it is only good as the framework for what you make your own recipe. I know my way around a kitchen so i knew the measurements were off. Also tailor these recipes to your personal taste. If you don't like an ingredient that is not detrimental to the recipe then leave it out. For me , I reduced the amount of salt , pepper, nutmeg, dijon and heavy cream. Remember all recipes have to be played with to suit your personal taste.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 26, 2010

    Flag

    I wanted to make this but haven't yet. I just wanted to say that they are mistakes on these recipes all the time... especially when it comes to the simple things like salt. I have found tons of mistakes on Paula's recipes that I catch because I keep the show so I can see if it is correct in comparison to the recipe on here. I'm not sure if I'll make this one or not.. only b/c of the reviews.. but not because of the salt. Most people have common sense enough to know that an entire Tablespoon of salt should NOT go in this recipe. I would go with my instict and use common sense when something just doesn't seem correct.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.