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).
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!
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.
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.
If you’re looking for other vegetarian quiche fillings, you can use any combination of veggies.
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.
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!
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!
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!
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.
You may need to let your pie crust reach room temperature first. Follow directions on pie crust.
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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.
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?