This Asparagus Mushroom Quiche is the perfect easy vegetarian quiche recipe, full of protein, nutrients, and vegetables for a delicious, easy veggie quiche any time of day!
This post is sponsored by Egglands Best. All opinions are my own and I only partner with brands I 100% use on my own.
A couple of weeks ago I decided to buy store-bought pie crust. It had been a while since I’d bought it!
I knew I wanted to make a spring quiche of some sort as a new way and flavor and serve eggs to Camryn (This post describes how to introduce eggs to babies).
Why I Settled On A Spring Quiche
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!
At this point in my life, I’m just into making my own homemade pie crust. I adore storebought crusts for this purpose, or you could also go with a crustless asparagus quiche to make things even simpler.
But, the crumbly crusts adds so much. If you like making your own pie crust, that’s great and I applaud you. And I’m sure it tastes delicious.
Either way, I now realize how much flavor a buttery crust can provide to a loaded vegetable quiche.
With this asparagus and pea quiche, especially, it’s a veggie loaded option and a great way to use up spring produce. Of course, you can also use frozen options as well. We LOVE frozen peas in our house.
Since asparagus is Cam’s favorite veggie, I knew I had to come up with a recipe for a roasted asparagus quiche. Plus, I love the asparagus quiche recipe from Ina Garten.
So, ultimately, I settled on quiche with asparagus and mushrooms. And added some peas in for good measure.
I think I pretty much made the best asparagus quiche recipe you’ll find. Make this for Easter brunch or Mother’s Day – or any time of day – it’s that good!
5 Reasons To Make An Asparagus and Mushroom Quiche
Since I love quiches so much, I’m sharing with you the top reasons why you should make this easy Mushroom Asparagus Quiche and how to make a quiche recipe easy and appealing.
- Quiches are a great way to reduce food waste! Since you can pretty much throw in any leftover vegetables in there (if you’re going for vegetarian quiche fillings), it’s a great way to clean out the fridge or pantry.
- Quiches can be great for any meal of the day. Whether you like to start your day with coffee and a savory piece of quiche or have it for brunch or dinner along with a salad and glass of wine, it can be delicious either way. There are so many options when deciding what to serve with quiche with asparagus.
- Quiches have the whole nutrition gang! Fat, protein and carbohydrates (+ fiber/vitamins/minerals) are all present. Win!
- Quiche is kind of like pizza (made with eggs) and who doesn’t love pizza?! I know I do (Mmmm… sweet potato pizza). I debated an asparagus mushroom fritatta but a quiche is more like pizza!
- A mushroom quiche recipe can be fancy or casual! If you’re still planning your Easter brunch, this would be a great Easter Quiche recipe to impress.
If you’re wondering what to serve with this healthy asparagus quiche, I suggest fruit and coffee or tea.
This vegetarian asparagus quiche recipe already has a great mix of protein, fats, carbohydrates and fiber. But, some fruit will add that sweetness factor to pair with the savory flavors.
What You Need To Make This Easy Vegetarian Quiche Recipe
- eggs (I use Egglands Best because they have higher amounts of Vitamin D, omega 3 fatty acids and B12 compared to other egg brands)
- pie crust (make your own, or storebought – no judgment!)
- butter (I think the butter is the game changer here, but if you want to keep it dairy-free, you can use olive oil)
- shredded cheese
Other Additions For A Spring Quiche Recipe
If you’re looking for other vegetarian quiche fillings, you can use any combination of veggies.
- Red peppers
Or, even roast some vegetables to make a roasted vegetable quiche.
I just really love the asparagus and mushroom quiche flavor. Plus, spring = asparagus!
If you want to add some meat or extra protein, a bacon mushroom quiche or asparagus and bacon quiche would be delicious. I also think a savory, cheesy combination of a spinach mushroom bacon quiche would taste delicious.
Why Add Nutmeg to a Quiche?
To answer this question, let me tell you a quick story. I had a roommate in college who loved making quiches. It was something I could look forward to on the weekend, a new quiche to try.
Now that I think back, I don’t think I realized how lucky I was. What I would do for a different, homemade quiche each weekend now!
Anyway, she taught me that using a little bit of nutmeg was the key ingredient to a good dish, like this quiche asparagus delight. It ever so slightly helps bring out the savory flavors.
Never in a million years would I have thought to add nutmeg, but now I understand why it’s so important. And, so do you!
How To Make A Veggie Quiche
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.
Next, pour the mixture in the pie crust (if using).
Top with cheese and you’re almost done with this cheesy quiche with asparagus.
Put it in the oven for 40-45 minutes and then enjoy! If you want to freeze quiche, see below for directions!
Can Quiche Be Made Ahead of Time?
Yes, you can bake this easy vegetarian quiche recipe ahead of time and then chill it and have it available to reheat the next day. An easy asparagus quiche reheats easily for quick weekday breakfasts or brunches.
You could also technically make the filling ahead of time and store it in the fridge (few days max) until you’re ready to bake!
Can You Freeze Quiche?
I know you’re probably wondering if you can freeze this mushroom asparagus quiche recipe and you can! It’s actually quite easy.
You can freeze quiche either before or after baking. If freezing after baking, allow it to fully cool and then wrap foil or saran wrap over the quiche. I like to add it to a freezer bag to protect it a little more. Make sure you squeeze the air out!
When rebaking, bake for 15-20 minutes or until heated through, at 350-400 degrees.
For unbaked frozen quiche, add 15-20 minutes to the total cooking time.
- 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
- Preheat oven to 350
- 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.
- Take premade pie crust and unroll onto 9” pie plate. Spread the remaining tablespoon of butter on it.
- Whisk eggs in a medium bowl. Add in cooked asparagus mixture, nutmeg and cheese.
- Sprinkle more cheese on top, if desired.
- Bake for 40-45 minutes, or until center is set.
You may need to let your pie crust reach room temperature first. Follow directions on pie crust.
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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
If you make this recipe, don’t forget to rate it and share on social media with the hashtag, #bucketlisttummy and tag me at @bucketlisttummy_rd.
Want More Brunch Recipes?
My Skillet Breakfast Scramble is another high-protein option, with meat and vegetables.
Another favorite is this sweet potato kale hash.
Have more of a sweet tooth for breakfast? Sweet Potato Blueberry Baked Oatmeal is our absolute favorite in the house.
What’s your favorite way to eat eggs?
Quiche or frittata?