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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. Use storebought crust for a time shortcut, and this quiche with asparagus and mushroom is ready in 50 minutes.

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Eggs are an absolute staple in our house. I love making a quiche for meal prep, and this asparagus and mushroom quiche has quickly become a favorite in the rotation.

When I think about how to stock a pantry and fridge for the first time, eggs are one of the core ingredients!

You can do so much with eggs, plus the egg nutrition benefits are expansive. We love making scrambled eggs or using them as a base for french toast for babies – an easy way to introduce them! 

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I know people tend to worry about baby egg allergies, but newer research points to introducing allergens earlier for babies and kids.

Since eggs are a staple, we often use them in savory recipes that work well for lunches, too, like a sweetpotato egg casserole or skillet breakfast scramble.  

Why I Can’t Get Enough Of This Mushroom and Asparagus Quiche

• A great stand alone for brunch or side – If you’re a pancake lover and always find yourself wondering what to serve with pancakes, this mushroom asparagus quiche is superb. A savory side for something sweet.
• Full of veggies – It’s nice to get veggies in for breakfast to start the day off strong! Similar to these sheet pan eggs, you can choose whatever veggies you have on hand or mix-and-match.
• High in protein – Thanks to the eggs and cheese, this vegetarian asparagus quiche is a high protein meal prep breakfast option.
• Easy way to use up old veggies– If you have veggies on their way out, like wilted spinach or soft peppers, this easy vegetarian quiche recipe is a great way to prevent food waste.

A Few Simple Ingredients

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

• eggs – the star of the show, of course!
• butter – use olive oil or coconut oil to keep it a dairy free quiche recipe)
• veggies – I used asparagus, mushrooms and peas
• spices – salt, pepper, garlic and Italian seasoning
• cheese (I used mozzarella and sharp cheddar)
• pie crust – make your own, or use store-bought like I did with no shame

How To Make An Asparagus and Mushroom Quiche

Let’s first start by saying I’m all for store-bought pie crusts and shortcuts. With two three kids and a business to run, this is a shortcut I think is totally worth it for me. 

And the end result of this roasted veggie quiche is crispy and buttery and all sorts of delicious. 

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 your chopped 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 them 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!

What to Serve with This Healthy Veggie Quiche Recipe

If you want to round out brunch with some other sweet/savory options, try

• Chocolate baked oatmeal
• Strawberry baked oatmeal
• Gluten free blueberry muffins
• Sweet potato and kale hash
• Sheetpan protein pancakes
• Chocolate chip banana bread

FAQ and Recipe Notes

• To make dairy free quiche: To make a dairy free quiche, leave out the butter and opt for your favorite oil, and swap out the cheese for a non-dairy version. 
• To make a crustless quiche: Follow the same instructions without using a pie crust to make this crustless asparagus mushroom quiche.
• To pre-make quiche ahead of time: You can bake this easy vegetarian quiche recipe ahead of time and then chill it and have it available to reheat the next day. 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! 
• To freeze quiche: 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. They make the best freezer meals for new moms!

Servings 5

Mushroom and Asparagus Quiche (Easy Veggie Quiche)

Sarah Schlichter, MPH, RDN

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. Use storebought crust for a time shortcut, and this quiche with asparagus and mushroom is ready in 50 minutes.

4.38 from 8 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Ingredients  

1x2x3x

• 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 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.

To make a crustless quiche: Follow the same instructions without using a pie crust to make this crustless asparagus mushroom quiche.

STORAGE:

• To pre-make quiche ahead of time: You can bake this easy vegetarian quiche recipe ahead of time and then chill it and have it available to reheat the next day. 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! 
• To freeze quiche: 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. They make the best freezer meals for new moms!

Equipment

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

Nutrition

Serving: 1Calories: 527kcalCarbohydrates: 31gProtein: 24gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 15gTrans Fat: 1gCholesterol: 248mgSodium: 810mgFiber: 6gSugar: 6g

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