Rustic Mushroom & Asparagus Quiche

Quiche is one of those meals that most people don’t think of serving for dinner. I grew up eating it for lunch or brunch on the weekends. I like making our Roasted Tomato & Arugula Quiche on a Friday to enjoy all weekend long. Our latest recipe, this Mushroom and Asparagus Quiche, is a dish we believe is perfect for any meal. But to be honest, I have found myself preparing it most often for dinner (especially during the height of asparagus season)! It's just the right kind of meal for a busy weeknight, and it heats up perfectly for lunch the next day.

The popular question "what's for dinner?" is asked quite often at our house, and I think this seasonal Asparagus Quiche is a great answer. Asparagus and mushrooms combine to add hearty 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. I like to serve it this with a mixed green salad with homemade blueberry vinaigrette. 

"There is no shame in using a store bought pie crust to save time making this Asparagus Quiche."

• but if you want to make a homemade crust, you can get the recipe here

We're all about getting dinner on the table as quickly as possible, without sacrificing flavor. So there is no shame in using a store bought pie crust to save time making this quiche. We do it all the time. Just make sure you pre-bake it and allow it to cool before you fill it with the egg mixture. Quiche for dinner is a "thing" at our house, especially when it is made with fresh, seasonal vegetables. This Mushroom & Asparagus Quiche is a quickly becoming a new family favorite.

Rustic Mushroom & Asparagus Quiche

Print 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

Scale 1x2x3x

• 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

1. Heat oven to 400° and bake  pie shell for 10-12 minutes. When done, remove from oven and allow to cool while preparing filling.
2. Heat butter in a large sauté pan. Add mushrooms and asparagus and cook for 3-4 minutes over medium-high heat. 
3. Remove from heat and prepare egg mixture by whisking eggs with milk and cream. Add nutmeg and salt and pepper.
4. 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. 
5. Slowly pour egg mixture over vegetables, be careful not to overflow pie shell. 
6. Top with green onions and reduce heat to 325°. Bake for 45-55 minutes or until lightly browned and firm.
7. Remove from oven.
8. 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.

• Author: Superman Cooks
• 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

Keywords: quiche, asparagus, vegetarian, egg, vegetable, easy, brunch, breakfast