Cheesy quiche in a buttery crust loaded with roasted asparagus and mushrooms. This roasted aparagus mushroom quiche is easy to make and so delicious, perfect for a weeknight dinner.
Ingredients
8-10 stalks of asparagus
2 cups sliced mushrooms
1 tablespoon olive oil
pinch of salt
1 - 9 inch pie crust
3 large eggs
1 cup whole milk
⅔ cup shredded cheddar cheese
⅔ cup shredded mozzarella cheese
Pinch of salt
Directions:
Preheat the oven to 400F.
Line a sheet pan with aluminum foil and grease with olive oil or nonstick cooking spray. Place trimmed asparagus stalks and sliced mushrooms in a single layer on the sheet pan. Drizzle olive oil and a pinch of salt over the asparagus and mushrooms, then roast for about 8-10 minutes until they become soft and tender. Remove the asparagus and mushrooms from the oven and set aside for now.
Press a pie crust into a pie dish or a quiche pan, and cut off any overhanging edges. Use a fork to make holes in the bottom of the pie to prevent the crust from rising. Bake the pie crust for about 8 minutes then remove from heat and set aside for now.
Lower the heat to about 350F. Don’t forget this step otherwise the top of your quiche will brown quickly.
Crack the eggs into a mixing bowl. Whisk eggs, whole milk, and half of the shredded cheddar cheese and mozzarella together.
Once the pie crust is ready, sprinkle a handful of the shredded cheese to the bottom of the pie crust. Add asparagus and mushroom in layers. Pour the egg mixture over the asparagus and mushrooms. Sprinkle the rest of the shredded cheese over the quiche. Add just a pinch of salt over the quiche.
Bake the roasted asparagus mushroom quiche for about 35-40 minute until the center has set.
Serve the roasted asparagus mushroom quiche warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/07/02/roasted-asparagus-mushroom-quiche/