There’s nothing quite like the rich, custardy goodness of a quiche! This Mushroom and Asparagus Quiche is one of my go-to recipes for brunch, light lunches, or easy make-ahead meals. The combination of earthy mushrooms, tender asparagus, and a flaky, buttery crust is simply irresistible. Whether you’re serving it warm out of the oven or chilled the next day, it never disappoints.
If you’re looking for a dish that’s elegant yet effortless, this quiche is just what you need!
Why You’ll Love This Recipe
- Perfect for Any Meal: Serve it for brunch, lunch, or even a light dinner.
- Make-Ahead Friendly: You can prepare it in advance and enjoy stress-free meals.
- Customizable: Swap veggies, add cheese, or play with different herbs to make it your own.
- Flaky Crust & Creamy Filling: A buttery crust paired with a silky, flavorful filling is a match made in heaven.
Ingredients Breakdown
Essentials:
- Pie Crust: Store-bought works great, but you can use homemade if you’re feeling fancy.
- Eggs: The key to a rich, custard-like filling.
- Heavy Cream & Milk: A blend of both keeps the quiche light yet creamy.
- Mushrooms: Cremini or button mushrooms add deep, umami-packed flavor.
- Asparagus: Provides a fresh, slightly crisp contrast to the creamy filling.
- Cheese: Gruyère or Swiss cheese work beautifully here, but cheddar or feta are great swaps.
- Garlic & Shallots: For a depth of flavor that really shines.
- Salt, Pepper & Nutmeg: A little seasoning goes a long way.
Pro Tips:
- Pre-bake your pie crust! This keeps it from getting soggy once the filling goes in.
- Don’t overbeat the eggs; just mix until combined to keep the filling silky.
- For the best quiche height and texture, use a deep-dish pie crust.
Step-by-Step Instructions
1. Prep Your Crust
Preheat the oven to 375°F (190°C). Roll out your pie dough into a 9-inch pie dish, crimping the edges as desired. Line it with parchment paper and fill it with pie weights or dried beans. Blind bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
2. Sauté the Veggies
In a skillet over medium heat, sauté the shallots and garlic in a little butter until fragrant. Add the mushrooms and cook until they release their juices and start to brown. Toss in the chopped asparagus and sauté for another 2 minutes. Remove from heat.
3. Make the Filling
In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and a pinch of nutmeg. Stir in the shredded cheese.
4. Assemble the Quiche
Spread the sautéed vegetables over the pre-baked crust. Slowly pour over the egg mixture, making sure it’s evenly distributed.
5. Bake to Perfection
Bake for 35–40 minutes or until the center is just set but still slightly wobbly. Let it cool for at least 10 minutes before slicing.
Chef’s Tips and Tricks
- Let the quiche rest for at least 10 minutes before cutting—this helps it set properly.
- For an extra golden crust, brush the edges with an egg wash before baking.
- If your asparagus spears are thick, blanch them for 1–2 minutes before sautéing.
Recipe Variations and Serving Suggestions
Variations:
- Add Protein: Crumbled bacon or smoked salmon would be fantastic additions.
- Make It Dairy-Free: Swap cream for coconut milk and use a dairy-free cheese.
- Go Crustless: Simply butter a pie dish and bake the filling without the crust for a low-carb option.
Serving Ideas:
- Pair this quiche with a light arugula salad with lemon vinaigrette.
- Serve alongside a bowl of fresh berries for a refreshing contrast.
- Pair with a chilled glass of chardonnay for a delightful brunch.
FAQs
Can I make this quiche ahead of time?
Absolutely! Bake it, let it cool completely, and store it in the fridge for up to 3 days. Reheat at 325°F (163°C) for about 10–15 minutes.
Can I freeze quiche?
Yes! Bake it fully, let it cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
How can I prevent a soggy crust?
Blind baking the crust before adding the filling is key! It ensures a crisp, flaky texture.
Mushroom and Asparagus Quiche Recipe
Ingredients:
- 1 pre-made pie crust
- 1 tbsp butter
- 1/2 cup shallots, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 3/4 cup asparagus, chopped
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup shredded Gruyère or Swiss cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
Instructions:
- Preheat the oven to 375°F (190°C) and blind bake the pie crust for 15 minutes.
- Sauté shallots and garlic in butter until fragrant. Add mushrooms and cook until browned. Stir in asparagus for 2 minutes.
- Whisk eggs, cream, milk, salt, pepper, and nutmeg in a bowl. Stir in shredded cheese.
- Spread the veggies over the crust, then pour in the egg mixture.
- Bake for 35–40 minutes or until set. Cool for 10 minutes before serving.
This quiche is an absolute winner! Give it a try and let me know how you like it. Snap a pic and tag #TheKitchensAid on social media—I’d love to see your creations!