Asparagus and Mushroom Quiche

Name: Asparagus and Mushroom Quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1 9-inch pie crust, store-bought or homemade; 1 tbsp Olive oil; 8 oz Cremini mushrooms, sliced; 1/2 medium Yellow onion, finely chopped; 1 clove Garlic, minced; 1 cup Asparagus, tough ends trimmed and cut into 1-inch pieces; 4 large Eggs; 1 cup Heavy cream; 1/2 cup Milk (whole or 2%); 1/2 cup Gruyere cheese, shredded; 1/2 tsp Salt; 1/4 tsp Black pepper; Pinch Nutmeg

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Celebrate the arrival of spring with this delightful asparagus and mushroom quiche. A buttery, flaky crust holds a rich filling of eggs, cream, sautéed mushrooms, and vibrant green asparagus spears. It's a versatile dish that's perfect for a weekend brunch, a light lunch, or even a simple weeknight dinner, offering a taste of the season's freshest produce.

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Prep Time20 min

Cook Time55 min

Servings6-8 servings

DifficultyMedium

Equipment

9-inch pie plateSkilletWhiskMixing bowls

Instructions

1
Preheat oven to 375°F (190°C). If using a raw pie crust, blind bake it for 10-12 minutes until lightly golden. Remove from oven and set aside to cool slightly. Reduce oven temperature to 350°F (175°C).
2
Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes. Add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and asparagus pieces; cook for another 2-3 minutes until asparagus is bright green and slightly tender-crisp.
3
In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined. Stir in the shredded Gruyere cheese.
4
Spread the sautéed mushroom and asparagus mixture evenly over the bottom of the pre-baked pie crust. Carefully pour the egg custard mixture over the vegetables.
5
Bake for 40-50 minutes, or until the center is just set (a knife inserted near the center comes out clean) and the top is golden brown. If the crust edges brown too quickly, you can cover them loosely with foil.
6
Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the custard to fully set.

Nutrition

Calories380 kcal

Protein15g

Fat29g

Carbohydrates

Frequently Asked Questions

Can I use a different type of cheese?

Absolutely! Swiss, cheddar, or even a mix of cheeses would work well. Gruyere provides a lovely nutty flavor that complements the vegetables.

How do I prevent a soggy bottom crust?

Blind baking the crust first helps significantly. Also, ensure your vegetable mixture isn't too wet; sautéing them well helps reduce moisture before adding to the crust.

Can this quiche be made ahead of time?

Yes, you can bake the quiche a day in advance. Store it covered in the refrigerator. Reheat gently in a 300°F (150°C) oven until warmed through, or enjoy cold.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.