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Asparagus Mushroom Quiche

 Asparagus Mushroom Quiche
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
8 ServingsPrep: 20 min. Bake: 30 min. + standing


  • 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 eggs
  • 1-1/3 cups heavy whipping cream
  • 2 teaspoons minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • 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.
  • Yield: 8 servings.

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Asparagus Mushroom Quiche (continued)

Nutritional Facts: 1 piece equals 326 calories, 26 g fat (15 g saturated fat), 146 mg cholesterol, 313 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.