Our Asparagus Quiche is loaded with spring veggies, mushrooms, and cheese in a buttery crust. Perfect for brunch or a light 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.
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Ingredients
- PIE CRUST: use a 10" store bought pie crust, or use our homemade pie crust recipe
- BUTTER: salted butter or unsalted butter
- EGGS: large or extra large eggs
- MILK: full fat milk, 2% milk, or 1% milk
- CREAM: heavy cream or 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 cheese, goat cheese, and gruyere cheese work also.
- NUTMEG: add depth of flavor
- SALT: kosher salt or sea salt
- BLACK PEPPER: ground black pepper
*see recipe card for quantities.
🔪Top tip
There's no shame in using a store bought pie crust to save time. Just make sure you pre-bake it and allow it to cool before you fill it with the egg mixture.
Instructions
- Heat oven to 400°F 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°F. 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.
- Reheat on a baking sheet in a 350°F oven for 15-20 minutes.
- Do not freeze.
FAQ
Blanch or sauté asparagus before adding it to quiche to keep it tender but not mushy. This also brings out its bright, fresh flavor.
Yes! You can bake it a day ahead, then reheat it in the oven before serving. It also tastes great served at room temperature.
Blind bake the crust before adding the filling, and avoid overly wet ingredients. This keeps your asparagus quiche perfectly crisp.
Absolutely—just thaw and pat it dry before using. Fresh asparagus gives the best texture, but frozen works in a pinch.
Monterey Jack cheese, parmesan, gruyère, fontina, or goat cheese all pair beautifully with asparagus. Choose your favorite or mix and match!
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Asparagus Quiche recipe
Our asparagus quiche is loaded with spring veggies, mushrooms, and cheese in a buttery crust. Perfect for brunch or a light dinner.
- 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°F 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°F. 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
Jackie says
I love this recipe! It's a great way to incorporate fresh, seasonal asparagus into more meals.