Asparagus Quiche

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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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Asparagus & Mushroom Quiche
Ingredients
Instructions
Serving suggestions
Storage
FAQ
More Asparagus recipes
Asparagus Quiche recipe
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finished asparagus & mushroom quiche in pan on white board

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

asparagus & mushroom quiche sliced in pan on white wood

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

Why is my quiche watery?

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.

Can I use a pre-made pie crust?

Absolutely. We do this a lot when we are crunched for time.

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asparagus quiche in pie pan with slice removed

Asparagus Quiche recipe

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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

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

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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