Asparagus Mushroom Quiche

Here’s another vegetarian recipe to add to your Meatless Monday meal planning options: Asparagus Mushroom Quiche! Be sure to browse through the Meatless Monday category for additional recipe ideas, and also be sure to cover the edges of your own quiche with foil for the first 15 minutes to prevent the crust from over-browning (as I of course neglected to do here — do as I say, not as I do, lol).

Yeah, I’ve had a thing for asparagus recipes lately, because there’s nothing better than fresh (and affordable!) spring asparagus. Oh, and be sure to check your pre-made pie crust ingredients to ensure that this entire recipe is vegetarian. I used Bake House Creations refrigerated pie crust from ALDI, which has been reformulated in recent years and is now lard- and artificial color-free as well as fairly low in sugar (1g per 1/8 crust).

Update: As of fall 2017, Bake House Creations pie crust is again reformulated and again contains lard — so: Not vegetarian. Check ingredients when choosing yours.

Asparagus Mushroom Quiche

Ingredients

1 Tbsp olive oil
1/2 lb asparagus, cut into bite sized pieces
4 oz baby bella mushrooms, sliced
1 clove garlic, minced
2 Tbsp diced onion
One refrigerated pie crust
1 cup shredded cheddar cheese
4 large eggs
1 Tbsp coarse ground or Dijon mustard
1/3 cup half & half or whole milk
black pepper, to taste
sea salt, to taste
1/2 tsp thyme
1/2 tsp parsley

Directions

Wash asparagus and discard woody ends, then chop into bite-sized pieces. Slice mushrooms, dice onion, and mince garlic. Saute onion, mushrooms, asparagus, and garlic in olive oil over medium heat for about 6 minutes until mushrooms begin to soften and asparagus is bright green, stirring occasionally.

Meanwhile, press the pie crust into a pie plate and crimp the edges. Arrange sauteed vegetables in the bottom of the pie crust, then top with shredded cheese. Thoroughly whisk together eggs, half & half or milk, mustard, and spices, then pour the egg mixture over the veggies.

Cover the edges of the crust with foil (which I neglected to do here) and bake at 400 degrees for 15 minutes, then remove foil and bake another 15 minutes or until quiche is cooked through. Let cool for a few minutes to set before slicing.

Asparagus Mushroom Quiche for Dinner — or Brunch!

This simple asparagus quiche recipe works equally well as as a filling meatless dinner option or as a pretty brunch addition. Enjoy! Because we sure did. 🙂

Asparagus Mushroom Quiche, printable recipe

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Asparagus Mushroom Quiche

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This simple asparagus quiche recipe works equally well as as a filling meatless dinner option or as a pretty brunch addition. Enjoy!

Course brunch, dinner

Servings 4

Author Rachel Singer

Ingredients

• 1 Tbsp olive oil
• 1/2 lb asparagus, cut into bite sized pieces
• 4 oz baby bella mushrooms, sliced
• 1 clove garlic, minced
• 2 Tbsp diced onion
• 1 One refrigerated pie crust
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 Tbsp coarse ground or Dijon mustard
• 1/3 cup half & half or whole milk
• black pepper, to taste
• sea salt, to taste
• 1/2 tsp thyme
• 1/2 tsp parsley

Instructions

• Wash asparagus and discard woody ends, then chop into bite-sized pieces.
• Slice mushrooms, dice onion, and mince garlic.
• Saute onion, mushrooms, asparagus, and garlic in olive oil over medium heat for about 6 minutes until mushrooms begin to soften and asparagus is bright green, stirring occasionally.
• Meanwhile, press the pie crust into a pie plate and crimp the edges.
• Arrange sauteed vegetables in the bottom of the pie crust, then top with shredded cheese. Thoroughly whisk together eggs, half & half or milk, mustard, and spices, then pour the egg mixture over the veggies.
• Cover the edges of the crust with foil (which I neglected to do here) and bake at 400 degrees for 15 minutes, then remove foil and bake another 15 minutes or until quiche is cooked through.
• Let cool for a few minutes to set before slicing.

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