This Asparagus Mushroom Quiche is the perfect vegetarian meal option, full of protein, nutrients, and vegetables for a delicious easy quiche meal 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 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 some sort of vegetarian quiche recipe as a new way and flavor and serve eggs to Cam (This post describes how to introduce eggs to babies).
A quiche is a delicious meal which combines eggs, cheese, veggies of your choice, and pie crust. You can use this if you need a quiche menu description.
At this point in my life, I’m just not about making my own homemade pie crust (I’m just keeping it real with you).
However, if you like making your own pie crust, that’s great and I applaud you. And I’m sure it tastes delicious. But I’m on the storebought pie crust train because it’s very easy, quick and very tasty, and greatly reduces my cooking time.
I didn’t realize how much flavor a buttery crust could provide to an asparagus mushroom quiche.
While I really love the imparted flavor from a flaky crust, you could easily make this a crustless asparagus quiche. Or, a crustless asparagus mushroom quiche, if crust isn’t your thing!
Since asparagus is Cam’s favorite veggie, I knew I had to come up with a recipe for a roasted asparagus quiche.
And 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!
Since I love quiches so much, I’m sharing with you the top reasons why you should make this easy Asparagus Mushroom Quiche and how to make a quiche recipe easy and appealing.
5 Reasons To Make a Quiche
- 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. I debated an asparagus mushroom fritatta but a quiche is more like pizza!
- It 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. The quiche has a great mix of protein, fats, carbohydrates and fiber, so the gang is all there.
But, some fruit will add that sweetness factor to pair with the savory flavors.
What You’ll Need To Make Asparagus Mushroom Quiche
- Egglands Best eggs (I prefer these 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
What Else Could You Add to a Quiche With Asparagus?
Remember, if you’re looking for other vegetarian quiche fillings, you can use any combination of veggies. Red peppers, onions, spinach, kale, zucchini or squash would all be really good. Or, even roast some vegetables to make a roasted vegetable quiche.
I just really love the asparagus mushroom combination. Plus, spring = asparagus!
I also used a combination of spices for seasoning. I liked the blend of salt, pepper, italian seasoning, garlic and nutmeg.
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.
The Easy Way To Make This Veggie Quiche
You can expect about 10 minutes of prep time, which is a piece of cake. 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. If you’re not making a quiche with asparagus or mushrooms, saute any veggies you have on hand!
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 in the pie crust.
Top with cheese and you’re almost done with this quiche with asparagus.
Put it in the oven for 40-45 minutes and that’s it – you’re done with this vegetarian quiche recipe!
Can You Make This Asparagus and Mushroom Quiche Ahead of Time?
Yes, you can bake it ahead of time and then chill it and have it available to reheat the next day. Of course, this asparagus mushroom 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!
- 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.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 527 Total Fat: 35g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 248mg Sodium: 810mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 6g Sugar: 6g Sugar Alcohols: 0g Protein: 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.
Other Breakfast Recipes You May Enjoy
- Skillet Breakfast Scramble
- Sweet Potato, Quinoa, Beet Scramble
- Shredded Sweet Potato Veggie Casserole
- Sweet Potato Blueberry Baked Oatmeal
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What’s your favorite way to eat eggs?
Quiche or frittata?