Easy Asparagus Mushroom Quiche

This Easy Asparagus Mushroom Quiche is fresh, flavorful, and perfect for summertime meals. As it is versatile and can be served chilled or warm any time of day.

It’s been incredibly beautiful here. It’s just before the real heat of summer hits. When scorching days call for us to be in the pool as often as ever and when I can’t bare to turn the oven on let alone cook at the gas range in my overly balmy kitchen. I went to our local farm stand today that’s just up the road from our house.

The asparagus was lined up at almost every vendor’s table and I likely bought too many for two people to eat. Realizing this, I went to work and began first by making my full recipe for my buttery pie crust recipe. Which makes two perfect bottom crusts for quiche. After chopping, seasoning and stuffing. I arrived at this very satisfying, seasonal quiche that I will be making at the start of every asparagus season from here on out.

The quiche mixture is simple to whip up and you can use a store-bought crust or a homemade pie crust for this. 

Easy Asparagus Mushroom Quiche Is..

• Great for Easter brunch, or a weeknight dinner.
• ​The perfect meal to serve alongside a side salad.
• Great the next day and can be served warm or chilled. 
• ​Able to be made with store-bought pie dough or you can make your own pie crust.
• A great way to serve more veggies. 
• One of the most delicious quiche recipes for the whole family.

Ingredients

Asparagus- use fresh asparagus spears. However, be mindful when using thicker stalks as you will not need as many. 

Mushrooms- I like to use Cremini mushrooms or Baby Bella’s but standard white button mushrooms will work just fine. Measurement refers to sliced mushrooms. 

Spices/Herbs- A blend of dried thyme, sea salt, and cracked black pepper will be used to flavor the quiche. Be sure to adjust if using fresh thyme accordingly. The ratio of fresh herbs to dried is 3 to 1. So you will need 3 tsp of fresh for the 1 dried tsp suggested in the recipe.

Cheese- I have Monterey jack cheese for this recipe but you can also use shredded mozzarella or white cheddar with great results as well.

Custard- One of the most important parts of creating a delicious quiche is getting the custard filling right. I find that for a 9″quiche a ratio of 1 1/2 cups of whole milk to 3 large eggs gives a nice consistency to any sort of quiche you would like to make.

Crust- For this Asparagus Mushroom Quiche recipe, you can use a store-bought crust however, if possible make a fresh crust for the quiche. I love to use this 2 Ingredient Buttery Pie Crust Recipe for mine. Just cut the recipe in half for a quiche as the full recipe makes 2 crusts.

Tools

9″ Pie Dish

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Directions

First start by rolling out the pie crust and placing it in a baking dish. Set aside.

Snap off the ends of the asparagus and chop the spears into 1/2-inch pieces. 

Heat a skillet with 2 tbsp. of olive oil. Add the mushrooms, and chopped asparagus. Season with a generous pinch of salt, cracked black pepper and 1 tsp of dried thyme. Allow the veggies to cook for about 3-4 minutes until softened. When ready, remove from the heat and set aside.

 In a medium bowl whisk eggs and 1 1/2 cups of whole milk until smooth. 

To assemble sprinkle about 1/4 cup of cheese on the bottom of the pie crust. Place the vegetable mixture inside and top them with another 1/4 cup of cheese. Pour the custard over and sprinkle the remaining cheese over the top of the quiche.

Bake at 375℉ for about 45-50 minutes or until the center of the quiche is no longer wobbly and the crust is golden brown.

Cooking Notes

• You can use a homemade pie crust like this buttery pie crust (cut the recipe in half for quiche) or a store-bought crust.
• Be sure to adjust if using fresh thyme accordingly. The ratio of fresh herbs to dried is 3 to 1. So you will need 3 tsp of fresh for the 1 dried tsp suggested in the recipe.
• Cut off or snap off the dried ends and discard.

How To Store

Store the leftover quiche in an airtight container or cover the entire pie plate with aluminum foil. Quiche will keep in the fridge for up to 5 days. 

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