Mushroom & Asparagus Quiche

Something’s just make me smile!

It was basically summer for one day and I had mixed feelings about it. I loved feeling the sun because it instantly lifts your mood but then I remember that I am feeling the sun and wearing short sleeves in February because our planet is a mess, so, yeah. I think a lot of people felt the same way. I enjoyed it as much as I could and honestly it helped give me hope that sunny days were heading our way. In the meantime I have this really sunny Quiche to look at and pretend that spring is already here.

I can hardly believe that February is coming to a close and we are already in March. Part of me is grateful that the time is moving along but then the other part of me feels like I am still trying to sort out all my ish and it would be great if we could just hold the phone for a minute. I am still processing that it’s 2017 and I am now half way through 30 which means starting next month I’ll officially lean in the direction of 31, and I don’t even know! Ahhhhhhhhhhhh! I don’t even know why I became an adult, I think most of us agree that it can sometimes be the worst.

Some of you are probably reading this and saying to yourselves, dude chillax! I mean, you are probably right. I don’t even know why I get all worked about these things. I think I just needed to get it out there, that alone helps me to get grounded again. Thanks for listening guys, it really helps hehe.



I should maybe consider talking more about this Quiche since it’s probably why you are here (you read as rolling your eyes and saying “duh”). I basically love Quiche and whenever I am tasked with hosting a brunch, I turn to Quiche because it is delicious, easy, delicious, and kind of fancy (yes, I said delicious twice…I know). I think I have mentioned before that we were a Sunday brunch kind of household. Saturday you could have cereal or whatever you wanted but Sunday morning was the best part of the weekend. We would usually wake up to the smell of something already cooking. If it smelled like bacon, I was already excited. My mom is the queen, of a lot of things, but in this case, making a frittata or scramble with whatever leftovers we had sitting around. It’s pretty amazing! On a few rare occasions we would have a Quiche but these were usually reserved for holidays or special events. Either way, they make me think of Sunday’s as a kid and always starting the day with a big brunch. I realize posting this on  Sunday is poor timing because how are you going to make this now but maybe save it for next Sunday or whatever, make it and eat it during the week. You do whatever you want!

Quiche is super easy, even more so because I don’t usually fuss with making my own crust. You certainly should try it at a least once with homemade crust but since you want this for breakfast why stress yourself out? I always buy the refrigerated crust because it’s easy and works just fine. This also allows me to focus on the great ingredients that I want to put inside the Quiche. I love playing around with different flavor combinations, I usually go in the veggie direction but love adding salty bacon or pancetta from time to time.

Mushroom & Asparagus Quiche
Mushroom & Asparagus Quiche

Recipe adapted from Cook's Illustrated Cook Book


  • 1 Refrigerated Pie Crust
  • 8 Oz. Asparagus
  • 1/2 Cup Sliced Cremini Mushrooms
  • 1 Shallot Diced
  • 2 Large Eggs
  • 2 Egg Yolks
  • 1 Cup Milk
  • 1 Cup Heavy Cream
  • 1 Cup Sharp Cheddar Cheese Shredded
  • 1/2 Tsp. Salt
  • 1/2 Tsp. White Pepper
  • Pinch Nutmeg
  • Ice
  • Water

  • Preheat oven to 375.
  • Allow pie crust to come to room temp on the counter before handling.
  • Cut Asparagus stems so they are evenly sized, you should use your pie pan to determine how long they should be so that they can fit in a nice circle.
  • Heat a medium pot of salted water to a boil.
  • Add Asparagus to the pot and boil until they turn bright green.
  • Transfer the asparagus to an ice bath (ice and water in a bowl) to stop the cooking. Drain & set aside.
  • Dice the mushrooms into small pieces and saute in a pan with the shallots, you can use a little bit of butter but I prefer olive oil.
  • Cook mushrooms until soft. Set aside.
  • Place the pie crust in your pie pan and form to the shape of your pan. Prick the bottom with a fork several times to prevent air bubbles.
  • Place pan with crust in the oven for 10 minutes or until lightly cooked (should not be brown). Remove from oven to cool slightly.
  • Combine eggs, egg yolks, milk, cream, salt, pepper and nutmeg in a bowl. Whisk to combine.
  • To prepare quiche layer the mushroom and shallot mixture on the bottom.
  • Follow with the cup of cheddar cheese, evenly spread around the pan.
  • Place the asparagus in a circular pattern with the tips facing toward the edge of the pan (It's ok if they don't all fit).
  • Place the pie pan on the cooking rack (pulled out from the oven), carefully pour the custard mixture over the asparagus. Some of the pieces may move but that is ok.
  • Slide the rack in to the oven and cook for 32-35 minutes.
  • Quiche is done when a knife inserted comes out clean.
  • Remove from oven and allow to cool.
  • Quiche can be served warm or at room temp, my preference is warm 🙂

Yield: Serves 8
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