Mushroom Asparagus Quiche
Savor the perfect harmony of flavors in this Mushroom Asparagus Quiche, a showstopping dish that’s as versatile as it is delicious. With a flaky pie crust as its base, this quiche is packed with earthy mushrooms, tender asparagus, and sweet sautéed onions. The filling is a rich blend of creamy eggs, luxurious heavy cream, and shredded Gruyère and Parmesan cheeses, offering both depth and indulgence in every bite. A dash of nutmeg subtly elevates the flavor profile, adding a touch of warmth to the dish. Whether served warm or room temperature, this quiche makes a delightful centerpiece for brunch, lunch, or a light dinner. Plus, it’s easy to prepare with just 20 minutes of hands-on time, making it perfect for both casual gatherings and special occasions.
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Recipe Information
Ingredients
- 1 store-bought or homemade pie crust
- 2 tablespoons olive oil
- 1 cup, thinly sliced mushrooms
- 1 cup, cut into 1-inch pieces asparagus
- 0.5 cup, diced yellow onion
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 cup shredded Gruyère cheese
- 0.25 cup shredded Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
Instructions
Preheat your oven to 375°F (190°C). Roll out the pie crust if using homemade, and fit it into a 9-inch pie dish. Trim any excess and flute the edges. Place the crust in the refrigerator to chill while preparing the filling.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the mushrooms to the skillet and cook for 4-5 minutes until they release their moisture and become slightly golden.
Stir in the asparagus pieces and cook for another 3-4 minutes, until they are just tender. Remove the skillet from the heat and set aside to cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, and whole milk. Season with salt, black pepper, and ground nutmeg.
Sprinkle the Gruyère and Parmesan cheeses evenly over the bottom of the chilled pie crust.
Spread the sautéed mushroom, asparagus, and onion mixture on top of the cheese.
Slowly pour the egg and cream mixture over the filling, ensuring it's evenly distributed.
Place the quiche on a baking sheet to catch any overflow and bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 4754 mg | 207% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 22.1 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1553 mg | 119% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
