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.

This time of year I try to cook lighter and use as many fresh ingredients as I can from the garden or local farm stand. When summer offers so much abundance it seems a shame to do otherwise. This Easy Asparagus Mushroom Quiche was created after hitting the farmer’s market one afternoon. Having too many veggies calls for cooking them up before they turn. The result was a delicious flavorful quiche that works well for brunch, lunch, or even dinner.

I love to serve it chilled or warm from the oven. Either way, it is fresh, garden goodness at its best.

Ingredients

Asparagus- You can use thin or thicker stalks of asparagus for this recipe. However, be mindful when using thicker stalks as you will not need as many. If using thicker I would say about 8 stalks is sufficient.

Mushrooms- I like to use Crimini or Baby Bella mushrooms but standard white button mushrooms will work just fine.

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.

What You Will Need To Make It

1 frozen pie crust or make your own fresh buttery pie crust

8 oz Crimini mushrooms

1/2 lb of asparagus spears (about 13-15 spears)

1 1/2 cup of jack cheese

1 1/2 cups of whole milk

3 large eggs

1 tsp dried thyme

3 tbsp of olive oil

1/2 tsp sea salt

1/2 tsp cracked black pepper

Tools

9″ Pie Dish

Directions

Begin 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. (You can opt to chop all of the asparagus or leave out a couple of spears for presentation.)

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

To cook the remaining asparagus spears drizzle the skillet with a tbsp of olive oil and place the spears in the hot pan. Roll them around the skillet to cook evenly. Remove from heat when softened. Beat 3 large eggs and 1 1/2 cups of whole milk together.

Place half the mushrooms and chopped asparagus mixture evenly into the awaiting pie shell. Sprinkle 1/2 cup of cheese over. Then add the remaining vegetables. Lay the asparagus spears over the mixture in a diagonal fashion (if opting to do so, otherwise skip). Pour the custard over and sprinkle the remaining cheese over the top.

Bake at 375℉ for about 45-50 minutes or until the center is no longer wobbly.

Cooking Notes

• The pie crust can be made ahead of time. This recipe works great for fresh or frozen pie 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 of the asparagus before cooking.
• I like to leave the asparagus as stalks and cook them in the skillet separately. Then lay them diagonally in the baking dish for presentation purposes. Chopping them allows better distribution when eaten so do what works best for you.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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