This easy quiche recipe has asparagus mushrooms and cheddar, and it can be prepped in just 5 minutes!
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.
I like to add my favorite cheese, Cabot Cheddar.
And to make things easy, I use sliced mushrooms. I add them right into the crust raw and let them cook right in the eggs. You don't need to sauté the mushrooms in advance - so easy!
The asparagus gets chopped, and then the mushrooms, asparagus, and cheddar get layered in a store-bought pie crust.
Then pour a mixture of eggs, milk, cream, salt, and pepper over the top. I like the combination of mushrooms, asparagus, and cheddar, but you could use any vegetables and cheeses that you like.
Then the quiche bakes in the oven for about 40 minutes.
I first came up with this recipe in 2015, and I have made it several times since then. Most recently I made it when I was in Maine for Christmas Prelude. It was great to snack on throughout the weekend. We could simply grab a slice, throw it in the microwave, and have meals without making a mess in the kitchen.
When I am making quiche, I like to make two at once. Inspired by my obsession with roasted tomatoes, I made a spinach, roasted tomato, and mozzarella quiche.
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.
Quiche reheats very well too, just heat in a 300 degree oven for 20 minutes. 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).
Want something sweet to serve along side the quiche? This Berry Stuffed French Toast comes together with just 10 minutes of active preparation time.
My Easy Quiche Recipe:
Easy Quiche with Asparagus, Mushroom, and Cheddar
Ingredients
- 1 9- inch Pie Crust
- ⅔ cup chopped Asparagus
- ½ cup sliced Mushrooms
- 1 cup shredded Cheddar
- 5 Large Eggs
- ½ cup Heavy Cream
- ½ cup Whole Milk
- ¼ teaspoon Salt
- dash of Black Pepper
Instructions
- 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.
- Layer the asparagus, mushrooms, and cheese in the pie crust.
- 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.
- 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.
- Bake for 35-45 minutes, until the center of the quiche has firmed up.
Hollie says
These look entirely too good (and easy) to be true! That tomato and spinach one ... drool.
thekittchen says
Thanks Hollie!
Interiors by Jacquin says
Oooh really looking forward to trying the asparagus, mushroom and cheddar quiche! Yum!
thekittchen says
That was the crowd favorite 🙂
Lee says
Can you make this the night before?
Kit Graham says
Yes - you can make this and bake it the night before and reheat it the next day.
Tee says
Can you freeze
thekittchen says
Yes! Bake it first, then freeze, and warm up in the oven when you want to eat it.
Carly Flanagan says
What cheese did you use in the picture for the mushroom and asparagus? It is white but the recipe says cheddar?
Kit Graham says
Yup! It is a white cheddar.
Anushka Patel says
Is there an alternative to the whole milk and heavy cream?? Like vegan or lactose intolerant options??? very excited to try this quiche other wise!!
thekittchen says
I haven't personally tried it with a substitute. I think soy milk or plain almond milk could work, and use goat cheese instead of cheddar. The goat cheese should give a creamy light texture to the quiche. Let me know how it turns out!
Anushka Patel says
The goat cheese and almond milk turned out great!!! This was my first quiche and I'm so glad it worked out!! Thanks so much for your help!!
thekittchen says
So glad it worked out. Thanks for letting me know so that I can spread the word!
Angela McKeown says
I had to use sour cream and almond milk because that's all I had. It worked out fine.
Laura Fox says
Is the asparagus from a can or did you buy spears and chop yourself?
thekittchen says
Hi Laura! I purchased asaparagus spears and chopped them up. They are not from a can.
Happy cooking!
Gina Yingling says
Fresh vegetables are best.
daphne says
could you use the canned asparagus as they are not in season here?
thekittchen says
You could omit it or add another vegetable like broccoli or spinach. I recommend against using canned asparagus.
daphne says
thank you but love asparagus fresh or canned, think I will try it sometime
Sherry says
I’ve made this several times. This time I used Colby jack & cheddar mix I had leftover mushrooms with garlic and diced onions with asparagus . I can’t wait for it to come out of the oven. This is the best recipe & it’s easy.Thanks
Shannon says
I have now made both this quiche and the roasted tomato quiche. Both are delicious and were well received by the whole family. Thank you for the recipes.
Rona says
I would do this again but I would saute the mushrooms and asparagus first instead of allowing them to cook in the eggs. Followed the baking instructions to a tee and the quiche came out soggy.
Marilyn says
Just took it out of the oven! Looks delicious.
Claudia McGrath says
How much liquid is in it? I saw no measurements for milk or cream. 5 eggs?
Kit says
yes! 5 Large Eggs, 1/2 cup Heavy Cream, 1/2 cup Whole Milk