Asparagus Mushroom Quiche Recipe

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Asparagus Mushroom Quiche Recipe
Asparagus Mushroom Quiche Recipe photo by Taste of Home
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Asparagus Mushroom Quiche Recipe

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Publisher Photo
Nothing says Mother’s Day like a quiche. The buttery crust and fresh fillings—in this case, spring favorites asparagus, mushrooms and onion—show Mom how much you care. But don’t be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. —Trisha Kruse, Eagle, Idaho
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons butter
  • 3 large eggs
  • 1-1/3 cups heavy whipping cream
  • 2 teaspoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Unroll pastry into a 9-in. deep-dish pie plate; flute edges.
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender.
In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top.
Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Yield: 8 servings.
Originally published as Asparagus Mushroom Quiche in Simple & Delicious April/May 2012, p64

Nutritional Facts

1 piece: 326 calories, 26g fat (15g saturated fat), 146mg cholesterol, 313mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 5g protein.

  • 1 sheet refrigerated pie pastry
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons butter
  • 3 large eggs
  • 1-1/3 cups heavy whipping cream
  • 2 teaspoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Unroll pastry into a 9-in. deep-dish pie plate; flute edges.
  2. Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender.
  3. In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top.
  4. Bake at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
    Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
    Yield: 8 servings.
Originally published as Asparagus Mushroom Quiche in Simple & Delicious April/May 2012, p64

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blizzard6 User ID: 2708558 165402
Reviewed May. 1, 2014

"This is one of the best quiche recipes ever. I made it with morels that a friend gave me. Didn't miss the cheese at all. Easy to make & sooo good."

MY REVIEW
laurshay User ID: 6368444 113811
Reviewed Oct. 25, 2013

"EASY AND YUMMY!!"

MY REVIEW
kstover User ID: 3602565 180104
Reviewed Apr. 26, 2013

"I made this recipe a few times and really like the creamy filling. I do make my own crust using both butter and shortening."

MY REVIEW
alfoa User ID: 2078080 97995
Reviewed Apr. 10, 2013

"I was hesitant to make this when I saw that there wasn't any cheese in the ingredients, but I sure didn't miss it. Great flavor and turned out perfectly. I will be adding this to my quiche files."

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