Best 5 Asparagus And Mushroom Quiche Recipes

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Indulge in a culinary delight that combines the vibrant flavors of asparagus and mushrooms in a creamy quiche. This delectable dish is not only visually appealing with its bright green asparagus and earthy mushrooms, but it also offers a symphony of textures and flavors that will tantalize your taste buds. From the flaky crust to the rich, custard-like filling, every bite of this quiche is a celebration of fresh ingredients and culinary expertise. Explore a collection of recipes that guide you through the process of creating this savory masterpiece, featuring variations that cater to different dietary preferences and skill levels. Whether you're a seasoned baker or a novice cook, you'll find the perfect recipe to create an unforgettable asparagus and mushroom quiche that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS AND MUSHROOM QUICHE



Asparagus and Mushroom Quiche image

I found this in with my grandmother's recipes when we were cleaning out her house. The spices add a nice bit to the quiche.

Provided by AdeleProvence

Categories     Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb asparagus, bottoms trimmed and cut into 1-inch pieces
6 ounces button mushrooms, sliced
3/4 cup onion, coarsely diced
1 refrigerated pie crust
4 ounces gruyere or 4 ounces swiss cheese, shredded
4 eggs
3/4 cup half-and-half
1 tablespoon yellow mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon dried parsley
1/8 teaspoon nutmeg
1/8 teaspoon ground black pepper

Steps:

  • Preheat oven to 425°F.
  • Bring a large saucepan of water to a boil on high.
  • Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
  • Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
  • Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
  • In a large bowl, mix remaining ingredients.
  • Pour egg mixture over the vegetables.
  • Bake at 425F for 30 minutes, or firm. Cool briefly.

Nutrition Facts : Calories 247.6, Fat 15.4, SaturatedFat 7, Cholesterol 117.1, Sodium 359.2, Carbohydrate 16.8, Fiber 2.4, Sugar 2.9, Protein 11.7

ASPARAGUS AND MUSHROOM QUICHE



Asparagus and Mushroom Quiche image

Creamy and savory, this asparagus and mushroom quiche is delicious. It's not your typical quiche recipe that uses a lot of eggs. The filling in this recipe is loaded with chunks of asparagus and mushroom along with gooey cheese. It's a classic flavor combination that goes perfectly with the sweet crescent roll dough. This is the...

Provided by Dana Ramsey

Categories     Casseroles

Time 45m

Number Of Ingredients 15

1 pkg refrigerated crescent rolls, tube 8 oz
2 tsp Dijon mustard or dark spiced mustard
1 1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1 medium onion, chopped
8 oz fresh sliced mushrooms
1/4 c cubed butter
2 eggs lightly beaten
2 c shredded cheese, mozzarella, sharp or your favorite
1/4 c fresh parsley minced
1/2 tsp salt
1/2 tsp pepper, I use freshly ground
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rubbed sage

Steps:

  • 1. Separate crescent dough into eight triangles.
  • 2. Place in an ungreased 9-inch pie plate with the points toward the center.
  • 3. Press onto the bottom and up the sides to form a crust; seal the perforations.
  • 4. Spread with the Dijon mustard and set aside.
  • 5. In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.
  • 6. In a large bowl combine the remaining ingredients.
  • 7. Stir in the asparagus mixture.
  • 8. Pour into crust.
  • 9. Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean.
  • 10. Let it rest for 5 minutes before cutting. Special Note: I always steam my asparagus when I make it so I did so for this recipe. I just added it to the mushrooms and onion once they were tender. I've also made my own crust instead of using the crescents both are very good.

ASPARAGUS AND MUSHROOM QUICHE WITH A BROWN RICE CRUST



ASPARAGUS AND MUSHROOM QUICHE WITH A BROWN RICE CRUST image

Categories     Vegetable     Bake     Lunch     Vegan

Yield 8 Servings

Number Of Ingredients 17

One 12-ounce package firm or extra-firm silken tofu*
1/4 cup plain soy milk
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1 teaspoon tahini
1/2 teaspoon onion powder
1/4 teaspoon turmeric
3/4 teaspoons salt
2 cups cooked brown rice
1 tablespoon vegan parmesan (optional)
freshly ground pepper, to taste
1 bunch asparagus (about 12 ounces)
1/4 cup shallots, minced
1 clove garlic, minced
1 heaping cup (about 4 ounces) sliced mushrooms
1/2 red bell pepper, chopped
olive oil spray

Steps:

  • Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending. Mix rice with 3 tablespoons of the tofu mixture and the vegan parmesan (optional). Add freshly ground black pepper to taste. Spray a pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan. Bake for 8 minutes. Remove from oven. Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces. Spray a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables. (NOTE: Next time I will not pre-cook the asparagus tips; they should cook well enough in the oven.) Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil. Bake for 60 minutes. Let cool for about 10 minutes before cutting (this helps make the quiche slice more cleanly, but if you don't care about that, go ahead and dig in; we did!) 4 servings: 223 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g Protein; 34g Carbohydrate; 0mg Cholesterol; 441mg Sodium; 4g Fiber. Weight Watchers Core (omit tahini)/4 Flex Points. *Tip: Make this lower in fat by using lite silken tofu and fat-free soy milk: 200 Calories (kcal); 2g Total Fat; (10% calories from fat); 11g Protein; 34g Carbohydrate; 0mg

ASPARAGUS AND MUSHROOM QUICHE



Asparagus and Mushroom Quiche image

This is a yummy goodness is full of different flavors and textures. My grandmother used to make something similiar to this so i kinda copied her recipe.

Provided by Debbie W

Categories     Eggs

Time 50m

Number Of Ingredients 11

1 bunch fresh asparagus...cleaned and cut in aprox 1inch peices
1 medium onion diced
1 pkg sliced mushrooms
1 clove garlic...minced
10 eggs
1/3 c milk
2 c monterey jack cheese
2 deep dish pie shells
6-8 slices of bacon cooked and crumbed for topping
salt and pepper
2-3 Tbsp olive oil

Steps:

  • 1. Preheat oven to 350.
  • 2. In one skillet saute onions, mushrooms, and garlic with olive oil.
  • 3. In another skillet saute asparagus in olive oil ...add salt and pepper...I deglazed my pan with a little white wine...but not necessary I just like the flavor. You want the asparagus a little tender but don't overcook.
  • 4. In a bowl whisk together eggs and milk...add a little salt and pepper. Add 1 cup of the cheese.
  • 5. Evenly divide the asparagus and onion/mushroom mixture between the two pie shells. Pour the egg mixture over...1/2 in each shell
  • 6. Bake for 30 min on 350.
  • 7. while quiche is baking fry bacon and crumble.
  • 8. After 30 min top the quiche with remaining 1 cup of cheese and bacon ... put back in the oven for another 5 min.

ASPARAGUS AND MUSHROOM QUICHE



Asparagus and Mushroom Quiche image

This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.

Provided by WendytheQ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 13

5 slices bacon
2 tablespoons olive oil
1 small onion, cut into 1/2-inch pieces
1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
1 cup chopped fresh asparagus
1 (8 inch) unbaked pie shell
1 egg white, lightly beaten
1 cup shredded sharp Cheddar cheese
¼ cup crumbled feta cheese
2 eggs
¾ cup half-and-half cream
½ teaspoon salt
Fresh ground pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
  • Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
  • Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
  • Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
  • Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 13.5 g, Cholesterol 115.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 11.6 g, Sodium 787.7 mg, Sugar 2 g

Tips:

  • To ensure a flaky crust, use a well-chilled butter and work it quickly into the flour mixture. Avoid overworking the dough, as this can result in a tough crust.
  • For a more flavorful quiche, use a combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • Asparagus can be cooked ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for meal prep.
  • For a vegetarian quiche, omit the bacon or pancetta. You can also add in other vegetables, such as bell peppers, zucchini, or spinach.
  • Serve the quiche warm or at room temperature. It can also be stored in the refrigerator for up to 3 days.

Conclusion:

Asparagus and mushroom quiche is a delicious and versatile dish that can be enjoyed for breakfast, brunch, or lunch. It's also a great way to use up leftover vegetables. With its flaky crust, creamy filling, and flavorful toppings, this quiche is sure to be a hit with everyone who tries it.

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