Fresh, seasonal asparagus and hearty mushrooms make this rustic Asparagus Quiche recipe a delicious choice for breakfast, lunch or dinner.

Asparagus & Mushroom Quiche
Asparagus and mushrooms add hearty, robust flavor to this simple dish. With just a bit of planning, you can whip the ingredients together and have a light (but satisfying) meal on the table in no time. Just like our Roasted Tomato Quiche and Five Cheese Soufflé, it's great as a weeknight dinner, Sunday brunch or light lunch. I like making our Asparagus Quiche on a Friday to enjoy it all weekend long.
HINT: There is no shame in using a store bought pie crust to save time making this quiche. Just make sure you pre-bake it and allow it to cool before you fill it with the egg mixture.
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Ingredients
- PIE CRUST: use a 10" store bought pie crust, or make our homemade pie crust recipe
- BUTTER: salted or unsalted works here
- EGGS: use large or extra large eggs
- MILK: full fat milk, 2% milk, or 1% milk
- HEAVY CREAM: (whipping cream)
- ASPARAGUS: fresh asparagus stalks cut into 1" pieces
- MUSHROOMS: Baby Bellas or Cremini mushrooms, sliced thin
- GREEN ONIONS: chopped green onions
- SHREDDED CHEESE: we used a mixture of Monterey Jack cheese & cheddar cheese. Feta, goat, and gruyere cheese work also.
- NUTMEG
- SALT
- BLACK PEPPER: ground black pepper
*see recipe card for quantities.
Instructions
- Heat oven to 400° and bake pie shell in pie pan for 10-12 minutes. When done, remove from oven and allow to cool while preparing filling.
- Heat butter in a large sauté pan. Add mushrooms and asparagus and cook for 3-4 minutes over medium-high heat.
- Remove from heat and prepare egg mixture by whisking eggs with milk and cream. Add nutmeg, salt and pepper. Whisk together.
- Place cheese in bottom of pie crust. Add vegetables, then place the pie shell on a baking sheet and place on middle rack of oven.
- Slowly pour egg mixture over vegetables, be careful not to overflow pie shell.
- Top with green onions and reduce heat to 325°. Bake for 45-55 minutes or until lightly browned and firm.
- Remove from oven.
- Allow top cool for 10 minutes before slicing
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Serving suggestions
- FOR A HEALTHY LUNCH OR BRUNCH: serve it with Arugula & Beet Salad, Grilled Caesar Salad, and a simple Blueberry Vinaigrette.
- BREAKFAST OR ENTERTAINING: sip on some delicious Bloody Marys using our Homemade Bloody Mary Mix or a Sparkly Blood Orange Prosecco Cocktail
- FOR A HEARTY LUNCH OR DINNER: pair with a comforting bowl of Creamy Mushroom Soup or Cream of Tomato Soup.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
To reheat: place in a 350° oven for several minutes (until warmed through).
FAQ
Watery or soggy quiche usually occurs when it has been undercooked. We recommend using a thin aluminum or glass pie pan and increasing the oven temp if necessary. You can also pre-bake the crust for 10 minutes prior to filling it for better results.
Absolutely. We do this a lot when we are crunched for time.
More Asparagus recipes
- Steamed Asparagus with Balsamic Reduction
- Oven Roasted Asparagus Flatbread
- Asparagus Tortellini with Blue Cheese & Pesto
- Asparagus Egg Cups
Asparagus Quiche recipe
Fresh, seasonal asparagus and hearty mushrooms make this Rustic Asparagus Quiche a delicious choice for any meal of the day.
- Total Time: 1 hour 15 minutes
- Yield: 5 slices 1x
Ingredients
- 10” pie crust
- 2 tbsp butter
- 4 large eggs
- ¾ C milk
- ¾ C heavy cream
- 1 C asparagus pieces
- 1 C sliced Mushrooms
- ¼ C green onions, chopped
- 1 C shredded cheese (we used Monterey Jack & cheddar )
- ½ tsp nutmeg
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Heat oven to 400° and bake pie shell for 10-12 minutes. When done, remove from oven and allow to cool while preparing filling.
- Heat butter in a large sauté pan. Add mushrooms and asparagus and cook for 3-4 minutes over medium-high heat.
- Remove from heat and prepare egg mixture by whisking eggs with milk and cream. Add nutmeg and salt and pepper.
- Place cheese in bottom of pie crust. Add vegetables, then place the pie shell on a baking sheet and place on middle rack of oven.
- Slowly pour egg mixture over vegetables, be careful not to overflow pie shell.
- Top with green onions and reduce heat to 325°. Bake for 45-55 minutes or until lightly browned and firm.
- Remove from oven.
- Allow top cool for 10 minutes before slicing
Notes
- this recipe uses a store bought pie crust to save time. To make your own homemade crust, get the recipe here.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: brunch
Nutrition
- Serving Size: 1 slice
- Calories: 203
- Sugar: 1.5 g
- Sodium: 596.8 mg
- Fat: 17.3 g
- Carbohydrates: 5 g
- Protein: 7.6 g
- Cholesterol: 182.1 mg
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