5 from 1 vote
overhead view of asparagus mushroom quiche in pie plate served with coffee
Asparagus Mushroom Quiche (Easy Veggie Quiche)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

This Asparagus Mushroom Quiche is a convenient vegetarian meal option, full of protein, nutrients and vegetables for a delicious meal any time of day!

Course: Breakfast, Brunch
Cuisine: vegetarian
Keyword: Asparagus Mushroom Quiche
Servings: 5
Calories: 420 kcal
Author: Sarah Schlichter, MPH, RDN
  • 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
  • 1/4 tsp teaspoon black pepper
  • 1 tsp Italian seasoning
  • 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
  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.

Recipe Notes

You may need to let your pie crust reach room temperature first. Follow directions on pie crust.