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.
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.
This healthy veggie quiche recipe uses storebought crust (save yourself the time!) and fresh veggies for a delicious result the whole family will love.
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.
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.
Yes! A bacon mushroom quiche or asparagus and bacon quiche would be delicious. I also love the idea of throwing sausage in there, like this turkey sausage breakfast casserole.
Yes, follow the same instructions without using a crust to make this crustless asparagus mushroom quiche.
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. 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!
Yes! 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!
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!
You may need to let your pie crust reach room temperature first. Follow directions on pie crust.
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What’s your favorite way to eat eggs?