Hungry Runner? Subscribe to get your Hunger Scale for Runners

This Mushroom and Asparagus Quiche is the easiest of vegetarian quiche ideas, offering protein, veggies and cheese for a delicious meal any time of day. 

This post is sponsored by Egglands Best || Last Updated, November 2021

Eggs are a staple in our house. I like to call them a pantry staple, and you know what I mean. When I think about how to stock a pantry and fridge for the first time, they are one of the core ingredients!

You can do so much with eggs. And they are a great addition to any meal or entree, any time of day, plus they’re great for babies, kids and adults. 

I know people tend to worry about allergies, but newer research points to introducing allergens earlier for babies and kids. We love making scrambled eggs, or using them as a base for french toast for babies. 

Since eggs are a staple, we often use them in savory recipes that work well for lunch, like this sweet potato egg casserole or skillet breakfast scramble. We also make quiches often. 

A quiche is a delicious meal that combines eggs, cheese, veggies of your choice, and pie crust. It’s a great platform for using up old vegetables, or even including new ones!

Quiches are a great way to reduce food waste because you can throw in any veggies that are on their way out. That’s sort of how I combined things here with mushroom and asparagus in this quiche.

Ingredients For Mushroom and Asparagus Quiche

This healthy veggie quiche recipe uses storebought crust (save yourself the time!) and fresh veggies for a delicious result the whole family will love. 

• butter – use olive oil or coconut oil to keep it a dairy free quiche recipe)
• asparagus
• mushrooms
• peas (fresh or frozen)
• salt
• Italian seasoning
• black pepper
• garlic
• eggs – I use Egglands Best because they have higher amounts of Vitamin D, omega 3 fatty acids and B12 compared to other egg brands
• cheese (I used mozzarella and sharp cheddar)
• pie crust – make your own, or use storebought like I did

How To Make An Asparagus and Mushroom Quiche

Let’s first start by saying I’m all for storebought pie crusts and shortcuts. With two young children and a business to run, this is a shortcut I think is totally worth it for me. And the end result of this roasted asparagus and mushroom quiche is still crispy and buttery and all sorts of delicious. 

This asparagus and pea quiche is veggie loaded without noticing. Because they’re nicely immersed in a warm, cheese and eggy coating. Better yet, you only need to devote about 10 minutes of prep time.

If you’re using a premade pie crust, unroll it onto a 9-inch pie plate (I love this one because it’s pretty and it has ridges).

In a large skillet, melt your butter and add cut asparagus and mushrooms, or any combination of vegetables you are using.

Then add your frozen peas and spices. Just toss them all in there, give them a mix, and allow the heat to work. 

Separately, whisk your eggs and add to the cooked veggies in a small bowl. Pour the mixture in the pie crust (if using).

Top with cheese and put it in the oven for 40-45 minutes and then enjoy! If you want to freeze quiche, see below for directions!

Other veggie add in’s and topping options to include are red peppers, onions, spinach, kale, zucchini or squash.

Mushroom Asparagus Quiche Recipe Notes

Continue to Content

Mushroom and Asparagus Quiche (Easy Veggie Quiche)

Yield: 5

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

This Mushroom and Asparagus Quiche is a convenient and easy veggie quiche, full of protein, nutrients and vegetables, for a delicious meal any time of day!

Print

Ingredients

• 3 tbsp softened butter, divided
• 1 lb fresh asparagus, sliced into ½-1 inch pieces
• 1/2 lb mushrooms, sliced
• 1 cup peas, frozen
• 1/2 tsp teaspoon salt
• 1 tsp Italian seasoning
• 1/4 tsp teaspoon black pepper
• 1 tsp minced garlic
• 1 refrigerated pie crust
• 5 large Eggland’s Best eggs
• 1/8 tsp nutmeg
• 1 1/2 cups shredded cheese, I used a blend of mozzarella and sharp cheddar

Instructions

1. Preheat oven to 350
2. In a large skillet, melt 1-2 tablespoons butter over medium-high heat. Add cut asparagus and mushrooms and cook until tender. After a few minutes, add frozen peas. Cook until tender, about 6-8 minutes. Season with salt, pepper, Italian seasoning and garlic.
3. Take premade pie crust and unroll onto 9” pie plate. Spread the remaining tablespoon of butter on it.
4. Whisk eggs in a medium bowl. Add in cooked asparagus mixture, nutmeg and cheese.
5. Sprinkle more cheese on top, if desired.
6. Bake for 40-45 minutes, or until center is set.

Notes

You may need to let your pie crust reach room temperature first. Follow directions on pie crust.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Rose Levy Beranbaum’s Perfect Pie Plate, 9-Inch, Ceramic, Rose

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 527Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 248mgSodium: 810mgCarbohydrates: 31gFiber: 6gSugar: 6gProtein: 24g

What’s your favorite way to eat eggs?

Quiche or frittata?