This Mushroom Asparagus Quiche is the perfect combination of your favorite veggies, cheese and a buttery, crispy crust. Delicious!
Let’s celebrate Mother’s Day with this mushroom asparagus 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*
First 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.
Use a for to prick the dough and slide it into a preheated 350° oven for 10 minutes.
Then remove the partially baked crust and get to work on the filling.
Use a damp paper towel to wipe any dirt off of a cup of crimini mushrooms and slice them pretty thick so they hold their shape as they cook down.
Then add a couple tablespoons of butter in a 10-inch skillet over moderate heat to melt.
Next add in the sliced onion and cook for 3-4 minutes until soft and somewhat translucent.
Then add in the mushrooms and cook for 4 more minutes.
They should be starting to caramelize and smelling pretty heavenly.
Next 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.
Then after about 5 minutes add in the half a clove of mince garlic and cook for one minute.
Now just remove the pan from the heat and let cool slightly.
Now for the eggs. In a mixing bowl whisk three large eggs.
Next add in the quarter cup of whole milk.
Then season with a half teaspoon of kosher salt and black pepper.
Evenly spread out the vegetable mixture into the bottom of the partially cooked crust.
And sprinkle with the quarter cup of each farmer’s cheese and the gruyere.
Next, slowly pour the egg mixture over top…
And then slide it back into the 350° oven for about 30 minutes.
Or until the eggs are set and the top is lightly golden brown.
Let the tart cool slightly before cutting…
This Mushroom Asparagus Quiche is 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!
Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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