Spring Asparagus and Mushroom Quiche

Name: Spring Asparagus and Mushroom Quiche
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1 Store-bought pie crust (or homemade), 9-inch; 1 tbsp Olive oil; 225g Cremini mushrooms, sliced; 225g Asparagus spears, trimmed and cut into 1-inch pieces; 1/4 cup Chopped yellow onion; 2 cloves Garlic, minced; 4 large Eggs; 1 1/2 cups Whole milk (or half-and-half for richer quiche); 1/2 cup Shredded Gruyère cheese; 1/2 cup Shredded cheddar cheese; 1/4 tsp Nutmeg; Salt and freshly ground black pepper To taste; Fresh chives, chopped For garnish (optional)

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Welcome the freshness of spring with this vibrant Asparagus and Mushroom Quiche. This dish combines crisp-tender asparagus, sautéed mushrooms, and a blend of savory cheeses suspended in a creamy egg custard, all nestled within a buttery, flaky pie crust. It's a versatile and satisfying meal that's equally at home on a celebratory brunch table as it is for a simple weeknight dinner.

speichern

Prep Time20 min

Cook Time45 min

Servings6-8 servings

DifficultyEasy

Equipment

9-inch pie dishLarge skilletLarge mixing bowlWhisk

Instructions

1
Preheat oven to 190°C (375°F). If using a store-bought pie crust, place it in a 9-inch pie dish and crimp the edges. Prick the bottom with a fork several times. If desired, you can blind bake the crust for 10-15 minutes to prevent a soggy bottom, then let cool.
2
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Add chopped onion and asparagus pieces, cooking for another 3-5 minutes until vegetables are slightly tender-crisp. Stir in minced garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
3
In a large bowl, whisk together eggs, milk (or half-and-half), nutmeg, salt, and pepper until well combined. Stir in both shredded Gruyère and cheddar cheeses.
4
Spread the cooled mushroom and asparagus mixture evenly over the bottom of the prepared pie crust. Pour the egg and cheese custard mixture over the vegetables.
5
Carefully transfer the quiche to the preheated oven. Bake for 35-45 minutes, or until the center is 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 for at least 10-15 minutes before slicing and serving. This allows the custard to fully set. Garnish with fresh chopped chives if desired.

Nutrition

Calories350 kcal

Protein18g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables in this quiche?

Absolutely! This recipe is very versatile. Spinach, bell peppers, broccoli florets, or sun-dried tomatoes would all work well. Just make sure to pre-cook any harder vegetables to ensure they are tender in the quiche.

How do I prevent a soggy quiche crust?

To prevent a soggy crust, you can blind bake the pie crust before adding the filling. This involves baking the empty crust with pie weights for about 10-15 minutes, then removing the weights and baking for a few more minutes until lightly golden, before filling.

Can I make this quiche ahead of time?

Yes, quiche can be made a day in advance. Let it cool completely, then cover and refrigerate. Reheat gently in a 160°C (325°F) oven for 15-20 minutes, or until warmed through. It's also delicious served at room temperature.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.