Easy Quiche Recipe with Asparagus, Mushrooms and Cheddar

Here is a secret: quiche is incredibly quick and easy to make. And it looks so elegant! The other amazing thing about quiche is that it is simple to make two completely different quiches at once. 

Next time you are hosting brunch, put this easy quiche recipe on the menu. Quiche is a dish involving cheese, vegetables, and egg baked in a pie crust. It is the perfect thing to serve at a brunch, and you can customize it to include any cheese and vegetables you like.

Leading up to my trips to Puerto Rico, DC, and Alabama I needed to get ahead on blog posts for this site. Chicago had also turned so frigidly cold that cooking all weekend and not leaving home sounded perfect. The problem was that I was running out of ideas.

To solve that problem, I turned to my coworker and told her that I would make anything she wanted for breakfast on Monday. She said that she loves eggs, and we quickly decided that an asparagus and mushroom quiche with cheddar cheese would travel well to the office. I came up this this easy quiche recipe and I have made it several times since.

I figured that one quiche wasn’t really enough to feed the team at work, and it would be fun to make two totally different quiches. Inspired by my obsession with roasted tomatoes, I made a quiche with spinach, roasted tomatoes, and mozzarella. This quiche did take a little longer, since I roasted the tomatoes and wilted the spinach first – but that only took an extra 15 minutes of time. You can find that recipe here.

To make a quiche, start with my basic quiche recipe and take a pie crust (I used store bought pie crusts), fill them it whatever your heart desires, and then pour a mixture of eggs, milk, cream, salt, and pepper over the top. Then the quiche gets baked for 40 minutes. Quiche reheats very well too. I reheated the quiches for 20 minutes at 300 degrees, and then brought them to work warm. You can also make the quiche a bit healthier by making a crustless quiche.

Sometimes I serve the quiche with a bit of bacon crumbled on top.

Want some more breakfast ideas? Before we get to the recipe, here are some more quiche and breakfast recipes for you:

This asparagus and goat cheese quiche has a hashbrown crust.

And here is a Cheeseburger Quiche with a tater tot crust!

You might want to try these Eggs in Poblano Pepper Boats (which can be made in just 10 minutes).

Or Eggs in Hash Brown Nests.

Want something sweet to serve along side the quiche? This Berry Stuffed French Toast comes together with just 10 minutes of active preparation time.

Print

Asparagus, Mushroom, and Cheddar Quiche

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 8

Author Kit Graham

Ingredients

• 1 9- inch Pie Crust
• 2/3 cup chopped Asparagus
• 1/2 cup sliced Mushrooms
• 1 cup shredded Cheddar
• 5 Large Eggs
• 1/2 cup Heavy Cream
• 1/2 cup Whole Milk
• 1/4 teaspoon Salt
• dash of Black Pepper

Instructions

1. Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
2. Layer the asparagus, mushrooms, and cheese in the pie crust.
3. Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
4. Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
5. Bake for 35-45 minutes, until the center of the quiche has firmed up.