Mushroom Asparagus Quiche is a delightful dish that combines the earthy flavors of sautéed mushrooms with the fresh, bright taste of asparagus. Perfect for brunch, lunch, or a light dinner, this quiche has a creamy, custard-like filling encased in a flaky crust. The mushrooms and asparagus provide a lovely texture contrast, while the eggs and cheese tie everything together with a rich and savory base. This dish is not only delicious but also versatile, making it an excellent option for vegetarian meals or as a side dish for gatherings.
Mushroom Asparagus Quiche Recipe
Ingredients:
- 1 pie crust (store-bought or homemade)
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie dish and set aside.
- Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the mushrooms and sauté until they release moisture and turn golden, about 5-7 minutes. Add the asparagus pieces and cook for an additional 2 minutes. Remove from heat and allow to cool slightly.
- Prepare Filling: In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using). Stir in the shredded cheese and the sautéed vegetables.
- Assemble the Quiche: Pour the egg and vegetable mixture into the prepared pie crust, spreading it out evenly.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the center is set and the crust is golden brown. If the crust begins to brown too quickly, cover the edges with foil.
- Cool and Serve: Allow the quiche to cool for 10-15 minutes before slicing. Serve warm or at room temperature.
Enjoy your delicious Mushroom Asparagus Quiche!
