After a long, cold winter I look forward to seeing asparagus abound in the market…it means spring is here! When asparagus is in season I’m always looking for new recipes to use it in, so when Natasha announced that this month’s 5 Star Makeover Challenge was pasta, I knew I wanted to incorporate asparagus somehow.
Quiche came to mind and I envisioned a golden spaghetti crust filled with a light quiche and roasted asparagus, and topped with bubbling cheese. The crust didn’t turn out as planned…the spaghetti wasn’t golden or crust-like. Instead, the pasta incorporated into the quiche filling (think spaghetti frittata). I think next time I’ll precook the spaghetti in the pan in the oven to crisp it up a bit before I add the filling to see if that helps at all. Despite this, it was still a completely delicious and satisfying spring meal.
I’m sending this recipe to Natasha of 5 Star Foodie for her 5 Star Makeover Pasta Challenge!
Spaghetti Quiche with Roasted Asparagus
(Yield: 4 servings)
1/3 lb multi-grain spaghetti (or any kind of spaghetti)
3/4 lb (12 oz) fresh asparagus
1/2 TB olive oil
4 extra large eggs plus 2 extra large egg whites
1/2 c low-fat cottage cheese
1/4 c low-fat milk
3 oz Gruyère cheese, shredded
2 small tomatoes, sliced (I used Roma)
Salt and pepper
Butter (to grease the pan)
10-inch oven-safe frying pan
Roasted Asparagus: Preheat the oven to 425F. Wash the asparagus and pat it dry. Snap off the tough ends (save them for vegetable stock if desired) and arrange the asparagus in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper, then use your hands to roll the asparagus around so it’s evenly coated with oil, salt, and pepper. Bake for 8-10 minutes, giving the pan a shake halfway through cooking. The asparagus is done when it’s golden brown in places and fork-tender. Allow the asparagus to cool slightly, then cut into bite-sized pieces (about 1-inch long).
Prepare the spaghetti to al dente according to the package directions.
In a blender or food processor, process the cottage cheese and milk until smooth. Pulse in the eggs, egg whites, and a pinch of salt and pepper until combined.
Turn the oven down to 350F. Grease the bottom and sides of a 10-inch oven-safe frying pan with butter. Spread the spaghetti on the bottom of the pan, then sprinkle the asparagus on top. Pour in the egg mixture evenly over the asparagus and spaghetti, sprinkle on the cheese, and arrange the tomato slices on top, pressing them down slightly. Bake for about 40 minutes until the quiche is set and the bottom and sides are golden brown.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
tasteofbeirut says
April 27, 2010 at 4:38 pmDoes not matter! The quiche/frittata sounds excellent no matter how you slice it!
Lorraine @ Not Quite Nigella says
April 27, 2010 at 5:23 pmWhat a clever idea using spaghetti in it! :D It looks so elegant with the tomato and asparagus on top top-what a great lunch or dinner! :D
Mimi says
April 27, 2010 at 5:38 pmNo matter what you call it,it looks yummy.
Mimi
5 Star Foodie says
April 27, 2010 at 5:56 pmI actually love that you incorporated the spaghetti in the quiche, it sounds fantastic and it’s a terrific entry for the 5 star makeover!
Reeni says
April 27, 2010 at 6:40 pmWhat a clever idea! It looks really delicious! Lovely flavors.
Ameena says
April 27, 2010 at 9:03 pmI have been eating asparagus so much lately too…I love it and love your delicious recipe. As always, it looks amazing and is so creative!
Sook @ My Fabulous Recipes says
April 27, 2010 at 9:18 pmOh such a beautiful dish! I would like to have it on Saturday morning for breakfast. :)
Heavenly Housewife says
April 28, 2010 at 12:23 amBeautifully done. I’ve never made a quiche before, but this post inspires me and gives me some good ideas. THanks :)
*kisses* HH
grace says
April 28, 2010 at 2:21 amasparagus and tomatoes were MADE to be displayed like this–they make artsy presentation a breeze, am i right? lovely quiche, faith. :)
Joanne says
April 28, 2010 at 4:01 amI think pasta frittata/quiches like this are just so delicious. There’s something about all of the cheesy goodness that is just so fantastic.
I’m loving asparagus as well! You made a great choice to add it into this dish.
Barbara says
April 28, 2010 at 4:03 amFaith…you won my cookbook giveaway! Please email me at bsmithw@gmail.com and give me your mailing address. Congratulations!
MaryMoh says
April 28, 2010 at 6:25 amI have not made a quiche. This looks very delicious to me. Must try some time.
Lazaro says
April 28, 2010 at 9:33 amGorgeous quiche. Truly an Edible mosaic. Great job. Cheers!
holly (the healthy everythingtarian) says
April 28, 2010 at 9:33 amthe presentation on this is FANTASTIC! it looks amazing, and i love the idea of adding cottage cheese to the quiche. another winner ms. faith – happy wednesday :)
Krista says
April 28, 2010 at 11:26 amThis dish looks and sounds delicious!
Blond Duck says
April 28, 2010 at 12:52 pmThis sounds amazing!!!
Nicole, RD says
April 28, 2010 at 1:16 pmWow! This looks incredible and completely unique! I’m trying to think if I have an appropriate-sized skillet that’s over-safe at home to make this!
kalli@fitandfortysomething says
April 28, 2010 at 2:34 pmwhat a fabulous spring dinner :)
happy wednesday!
Velva says
April 28, 2010 at 7:07 pmDelicious! Asaparagus quiches made with spaghetti crust is awesome. It’s really creative too. Nice!
Barbara Bakes says
April 29, 2010 at 6:14 amIt sounds delicious and looks so pretty the way you’ve decorated the top.
theUngourmet says
April 29, 2010 at 8:56 amI really like the look of this! I’ve never tried using spaghetti. Must try this! ;)
Jen says
April 29, 2010 at 1:12 pmBeautiful, creative, and healthy. I love asparagus and I love this quiche idea!
Kathleen says
April 29, 2010 at 2:08 pmThis sounds wonderful! I love the spaghetti in it. YUM!
marla {family fresh cooking} says
April 29, 2010 at 7:55 pmI love the idea of a spaghetti frittata. I too am so excited to see asparagus everywhere. We have been eating tons of it! I just love your photos, in the skillet is wonderful. xoxo
Chiara says
April 30, 2010 at 12:42 amYes, if you want to make the crust crunchy you def have to preccok it and make it crispy in a pan… my mom makes a similar dish and that’s how she makes it. Regardless, your quiche looks fantastic!
nora@ffr says
April 30, 2010 at 3:51 amoh my!!! It does look very tempting and comforting. :)
nish says
May 8, 2010 at 12:23 pmwow …i’d love to try the spagetti quiche…looks delicious!!!!!!