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This Mushroom and Asparagus Quiche made waking up in the morning something to look forward to. I’m a morning person and I love breakfast. Some people do not have the appetite during breakfast, it’s quite the opposite for me. I look forward to it, and most of the time before going to bed I already have a plan in my mind on what to have for breakfast. I normally wake up 6:00am during weekdays although I don’t leave the house until 8:00. I like to have a relax time during the morning, sitting in the balcony (during Summer) or just having breakfast inside during cold weather. I don’t eat much, but I like to take my time whatever meal I’m having. There’s something about eating slowly that made me enjoy the food better, I get to savour every bite, I get to analyze the food (if I’m not the one who make it), I get to enjoy it without rush. Fast eating doesn’t really work well for me. I feel pressured and I don’t like that and so I often struggle to keep up when I’m out eating with a group of guys (my teammates mostly).
Eating this Mushroom Asparagus Quiche for breakfast or brunch or lunch is something that had been appearing in my menu quite a lot. I had posted one before, my Spinach and Mushroom Quiche and that one was a real hit to my friends. They love it, and I do too.
Because Monday’s are dedicated to meatless dish, I’m made this Mushroom and Asparagus Quiche, in some days I also make the meat version. Just so you know, I’m not vegetarian, I just like the idea of eating more veggies and fruits but I still eat meat from time to time.
What is a Quiche?
Quiche is a type of open pie filled with mixture of egg and milk plus add-ons like meat or vegetables. I always look at it as a mashed up between pie and frittata (a dish similar to scrambled egg mix in with meat of veggies). Quiche can be served hot or cold, and can be made with or without a pie crust. It can be made in a large pie dish, a mini pie pan or even in muffin pans.
Quiche can be made ahead of time which makes it a perfect emergency kind of meal. It’s nice to have some ready to eat food stacked in my freezer for busy crazy days. Here’s how you do it.
- Make the pie crust or you can use a store-bought one too. It’s really easy to make your crust at home, give it a try so that you don’t have to rush out to buy it. Arrange the pie dough into a pie crust. I used 6-inch for mine which gave me a little bit more extra to make 2 mini Quiche. I would say 7-inch should be ideal size to make use of the filling.
- Make the filling: Even this can be made ahead of time and stored in the fridge until ready to assemble. Fill the pie crust with the filling and milk mixture.
- Bake at 375 for 30-35 minutes. Let cool completely then cover with plastic and store in a zip lock bag.
- Freeze up to 1-3 months or store in the fridge 3-4 days. When ready to eat,
- Re-heat in the oven at 300F for 10-15 minutes or until completely thawed and hot.
This is a vegetarian Quiche, but once you have the base pie crust and milk mixture, you can put any filling combination that you like. Let me show you how to do this. Let’s get started!
This quiche is simple and easy to make, and very flexible with changes. You can add other veggies if you don’t like mushroom and asparagus or even change the type of cheese. So easy, let me show you how to make this. Let’s get started!
- 1 pie crust 6-inch (Homemade or store-bought)
- 1 tsp flavorless oil
- 2 cloves garlic – minced
- 1 small onion – sliced thinly
- 5 pieces medium mushroom – sliced
- 1 small jalapeño – chopped
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp chili flakes
- 10 pieces Asparagus – hard end removed
- 1 cup mix mozzarella and cheddar cheese
- 1/4 cup goat cheese or feta cheese
- 1/4 cup full fat milk or half milk half cream (If using a 7 or 8-inch pie pan, make the milk 1/3 cup)
- 2 eggs
- 1/2 tsp Italian Seasoning
- 1/8 tsp paprika
- Pre-Bake Pie Crust: Pre-heat oven to 350F. Arrange the pie crust in a pie pan or dish (I used 6-inch for this recipe). Store in the freezer while you make the filling. You can also make this ahead of time and leave it in the freezer (molded in the pie pan) until ready to use. Cover the pie crust with aluminum foil and put pie weight on top. If you do not have pie weight, you can use dried beans or uncooked rice. Bake for 10 minutes then take out from the oven and remove the aluminum foil and pie weight. Return to the oven and bake for another 20 minutes or until crust has browned. Blind baking (pre-baking pie crust) will avoid making the crust soggy when the custard filling is poured and baked. Set aside while you make the filling. Pre-heat the oven to 375F while you make the filling.
- Make the Filling: In a heated pan, add oil, garlic and onion. Sauté until fragrant. Add mushroom and chopped jalapeño. Cook until water has evaporated. Add salt, black pepper, sugar, and chili flakes. Add Asparagus and cover the pan. Taste and adjust seasoning as needed. Let cool slightly before transferring to the pie pan.
- Transfer filling in the pie pan. Sprinkle baked pie crust with feta cheese and 1/4 cup mix mozzarella and cheddar cheese. Add mushroom and asparagus filling on top.
- Mix Milk and Eggs and pour over the filled pie crust. Sprinkle top with remaining 3/4 cup cheese (you can use more or less) and sprinkle with some dried parsley and paprika on top.
- Bake at pre-heated oven 375F for 30-35 minutes or until the top is golden brown.
- Let cool before slicing.
Makes 6-8 slices
Not feeling like having a Quiche? Here’s a list of 25 Meat Free dish that you can choose from. There is something even for a picky eater. Check them out.
30 Meat FREE Monday Ideas:
- Stir Fry Eggplant & Tofu with Chilles
- Paneer Curry
- Mushroom and Spinach Omelette Enchiladas
- Baked 4 Cheese and garlic Spaghetti Squash
- Baked Mashed Potato
- Black Beans Avocado Quesedilla
- Vegetarian Buddha Bowl
- Grilled Tikka Tofu Skewers
- Chickpea Curry
- Vegetarian Cheesy Zucchini Tots
- Vegetarian Minestrone Soup
- Quinoa Fried Rice
- Teriyaki Tofu with Spinach
- White Beans with Spinach and Tomato
- Feta and Tomato Pizza Pie
- Garlic Lemon Butter Pasta Primavera
- Ratatouille with Poached Egg & Toast
- Mushroom and Spinach Grilled Cheese
- Vegetarian Lasagna (Zucchini, Spinach & Eggplant)
- Vegetarian Gyros
- Tofu Red Curry in Thai Coconut Sauce
- Stir Fry Tofu and Brocolli
- Mushroom and Spinach Quiche
- Mixed Vegetable Fajitas
- Spaghetti Squash with Kale and Tomato
- Paneer Biryani Rice
- Spicy Chickpea Curry
- Cauliflower Fritters
- Cauliflower and Quinoa Meatballs in Coconut Sauce
- Cauliflower and Quinoa Vegetarian Meatballs
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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