Roasted Asparagus Mushroom Quiche

Cheesy quiche in a buttery crust loaded with roasted asparagus and mushrooms. This roasted asparagus mushroom quiche is easy to make and so delicious, perfect for a weeknight dinner.

Happy Sunday!

I’m actually away this weekend. Just a little getaway to the Monterey area to explore new places and visit friends. And of course, how could I resist good food? Especially when it’s fresh seafood?

But let’s talk about this quiche. And I promise I’ll share photos when I’m back from my mini vacay. Or you can always take a look at my Instagram page for sneak peeks.

If you haven’t noticed, I’m obsessed with quiche. It might be that it’s creamy with a buttery crust. It might be that it’s simple to make with very little mess, which I absolutely love. You don’t understand how much I dread the cleaning up process once I’m done cooking. I need a magical wand to make all the dirty dishes disappear, especially the ones that have food caked on. But I think what I love most about quiche is that it’s customizable. You can add pretty much whatever you want to quiche as long as the amount of ingredients you add are about the same as the recipe.

In this version of quiche, I wanted to use seasonal ingredients like asparagus. And in my world, anything tastes good with mushrooms. So, asparagus + mushrooms = a summery version of quiche.

I can make quiche for dinner, and the leftovers can be packed up for lunch or frozen for a future meal.

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.

Whisk eggs, whole milk, and shredded cheese together.

Once the pie crust is ready, add shredded cheese to the bottom of the pie crust. Add asparagus and mushroom in layers. You may want to cut the asparagus into small pieces before baking so that it’d be easier to cut the quiche later. But that’s entirely up to you. Pour the egg mixture over the asparagus and mushrooms. Sprinkle more shredded cheese over the quiche. Sprinkle with just a pinch of salt.

Bake the roasted asparagus mushroom quiche for about 35-40 minute until the center has set.

Serve the roasted asparagus mushroom quiche warm.

If you want to keep the quiche for longer, store the quiche in a freezer safe container

Enjoy!

Roasted Asparagus Mushroom Quiche

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

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.

Author: Andrea Giang

Recipe type: Entree

Serves: 6-8 slices

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:

1. Preheat the oven to 400F.
2. 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.
3. 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.
4. Lower the heat to about 350F. Don’t forget this step otherwise the top of your quiche will brown quickly.
5. Crack the eggs into a mixing bowl. Whisk eggs, whole milk, and half of the shredded cheddar cheese and mozzarella together.
6. 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.
7. Bake the roasted asparagus mushroom quiche for about 35-40 minute until the center has set.
8. Serve the roasted asparagus mushroom quiche warm.

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