Mushroom & Asparagus Quiche
Let’s celebrate Mother’s Day with a quiche. Yeah.. why the heck not?
It’s a super easy quiche. A quiche loaded with my favorite veggies, and cheese. Ooooh cheese!
Mother’s Day is usually a day where Mom’s all over get to sleep in and if you’re lucky breakfast is served to you while lying in bed, still in your pj’s. This quiche is so easy, that even a novice-chef-of-a-husband *ahem Pat* could whip this up for his wife and would win husband of the year for making his wife a quiche. Honey are you listening? *wink-wink*
Start by rolling out your favorite pie dough recipe. I had to “cut and paste” the sides to make it into a rectangle, so pardon the rough edges.
Prick with a fork and slide it into a preheated 350 degree oven for 10 minutes.
Remove and get to work on the filling.
Wipe any dirt off of a cup of crimini mushrooms and slice them pretty thick so they hold their shape as they cook down.
Melt a couple tablespoons of butter in a 10 inch skillet over moderate heat.
Add in the sliced onion and cook for 3-4 minutes until soft and somewhat translucent.
Add in the mushrooms and cook for 4 more minutes.
They should be starting to caramelize and smelling pretty heavenly.
Toss in the asparagus. I used the top four inches of the asparagus because it’s the more tender part of the veggie and will cook somewhat quickly.
After about 5 minutes add in the half a clove of mince garlic and cook for one minute.
Remove and let cool slightly.
In a mixing bowl whisk up three whole eggs.
Add in the quarter cup of whole milk.
Then season with a half teaspoon of kosher salt and black pepper.
Evenly spread out the veggies.
And sprinkle with the quarter cup of each farmer’s cheese and the gruyere.
Slowly pour the egg mixture over top.
And slide it back into the 350 degree oven for about 30 minutes…
…or until the eggs are set and the top is lightly golden.
Let the tart cool slightly before cutting…
…and serving.
It’s the perfect combination of your favorite veggies, cheese and a buttery, crispy crust. Make this for your Momma, Mother-in-Law or even your Grandma and get ready for all the compliments!
Happy Mother’s Day!
Mushroom & Asparagus Quiche
Yield: 6 servings
Ingredients:
1 recipe for an 8 or 9 inch pie crust
2 tablespoons Butter
1/2 cup Sweet Onions, sliced thin
1 cup Crimini Mushrooms, sliced thick
1 cup Asparagus, {I used the top four inches of the asparagus}
1/2 Garlic Clove, minced
1/4 cup Farmers Cheese
1/4 cup Gruyere Cheese
3 whole Eggs
1/4 cup Whole Milk
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
Chopped Chives, for garnish
Directions:
Preheat your oven to 350 degrees.
Roll and shape pie dough to fit your tart pan. Prick with a fork and pop it into the preheated oven for 10 minutes, remove and assemble the filling.
In a 10 inch skillet over moderate heat; melt two tablespoons of butter. Sauté sliced onions for 3-4 minutes until soft. Add in the mushrooms and cook for 4 more minutes. Add in the asparagus and cook for 5 minutes stirring occasionally. Once the asparagus is bright green and starting to golden add in the garlic and cook for 1 minute. Remove and let cool slightly for 5 minutes, then evenly spread them out into the pre-baked tart shell and sprinkle with cheeses.
In a mixing bowl; beat eggs and milk. Season with kosher salt and black pepper and gently pour over veggies and cheese. Carefully slide the quiche back into the 350 degree oven and bake for 30 minutes, rotating halfway through.
Let cool slightly before slicing and serving. Sprinkle with a little fresh chive for garnish.
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
I love the new look! And this quiche sounds fabulous
Laurie, I just spent my lunch hour searching for a tart pan like this. I love the shape. This quiche is right up my alley too. And the new design is gorgeous! Love, love, love!
Gorgeous redesign! And I’m totally in love with this quiche. The rectangle-shaped ones are so much cooler than the circle ones.
I love beautiful and simple recipes…this one looks perfect! Your tart pan is so cute!!
Mmmmm. Did you drain the mushroom/onion mix? Or does it matter? I know when I make a quiche type dish I need to be sure the canned green chilies (lovely in baked eggs) or mushrooms have been drained/dried or . . . . the quiche has a wet/weepy result.
A wee grating of fresh nutmeg is also really nice in the egg mixture for this recipe. Compliments the cheese and mushroom.