There’s nothing better than a delicious Swiss Mushroom Asparagus Quiche for breakfast, lunch or supper! Quiche is like a frittata, except that quiche has a lovely pastry crust, which makes all the difference when it comes to texture. However if you are eating low carb, then the frittata is the best choice. If not, quiche is always my first choice!
Swiss Mushroom Asparagus Quiche
The hardest thing as a parent, I find, can be cooking. Finding food that is healthy and that the kids will eat. No, scratch that. Finding a way to make ONE meal that we enjoy and the kids will eat. That is the holy grail.I understand why parents make more than one meal. I want to enjoy what I want, when I want it, yet won’t force my children to eat anything they don’t want to. IF you are looking for another easy egg recipe, try my Eggs in a Basket recipe, that’s the easiest there is! If you are looking for different flavors I also have an Artichoke and Spinach Pie recipe as well.
This quiche is part of the trickery that parents resort to. My son thinks that he doesn’t like quiche.I have no idea why. I don’t know why he eats chicken nuggets and strips, but tells me he’s a vegetarian. He’s a mystery to me.So this, my friends, was mushroom and asparagus pie. And he bought it hook, line and sinker.
And my son ate the “pie”. And took it to school for lunch the next day. And of course, I served it with the lovely Artisan breads that I had that brunch as well.
Yummy mushroom pie 😉
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Swiss Mushroom Asparagus Quiche
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Total Time
- 35 minutes
- Karlynn Johnston
- 1 pre-made pie shell
- 4 eggs
- 1 1/2 cups of cream
- 1 cup of swiss cheese
- 1 cup of mozzarella cheese
- 2 cups asparagus
- 1 cup mushrooms
- 1 teaspoon olive oil
- 1 clove of garlic
- 1/2 cup diced onion
- Kick the tires and light the fires to 350 degrees.
- Take the olive oil and roast the veggies in the oven for 5-10 minutes. This prevents the quiche from getting soggy.
- Whip the eggs and cream together.
- Something else I tried was brushing the pie shell with egg white, then baking it for 5 minutes.
- The pie shell did shrink a bit, but it was not the least bit soggy in the end. It helps to keep the egg and milk from soaking in.
- Take your veggies and place them in the shell.
- Sprinkle the cheese over the top, then pour the cream/egg mixture. You may or may not have egg mixture left, depending on how much the vegetables shrank. I had some left.
- Bake at 350 until cooked in the middle, all golden and crispy.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Mushroom asparagus quiche. Just made it flavor was very good but egg mixture did not make it to bottom. I think a layer effect would be a good idea. Vegetables, cheese, egg. in layers.
Christopher Tarpley says
Right? Dumb idea.
Can’t find how much milk & Bisquik for impossible quiche
It’s true the instructions aren’t thorough – like what do you do with the onion and garlic that are in the ingredients list but are not mentioned in the instructions – however, using the recipe as a rough guide, I made a lovely quiche that was quite tasty.
Kevin J Young says
It was good! Prep time yes …. longer and too much filling for the pre made pie crusts. A few adjustments and this recipe with be the bomb!
Don’t pre-bake the pie crust. It ruined mine. Also, no bake time listed and no salt and pepper?
Stephanie Bee says
This quiche recipe was confusing and I’m a seasoned cook. There was way too much filling for one frozen Pillsbury pie shell. I ended up making two pies but was short egg mixture and had too make extra of that. I feel the timing was off by a lot. Cleaning, cutting and roasting the veggies took longer than 10 minutes. The pie was not as firm as I’d have liked after 45 minutes at 350. It’s a good concept. First pie did not look as pretty as yours because the veggies stayed “sunk”. Second was prettier as I held out a few veggies to lay across the top. It does need salt and pepper which can be added later and brightens it up. It’s a little bland but has good flavor. Would have given it more stars if the prep and cooking time was more accurately stated.
My husband and I loved this recipe! I used broccoli instead of asparagus because I had it on hand, and added some crisp bacon to the top. It will be my go to quiche recipe!
Your Swiss Mushroom Asparagus Quiche was not very good. Prep time was a lot longer than 10 minutes. There are no spices in the recipe so it was very bland. No salt, pepper, etc was in the recipe. There was way too many ingredients for 1 quiche so I made 2. Your recipe called to roast the veggies for 5 minutes. They were still very hard so I roasted for 12 minutes and was perfect. Your recipe did not say how long to bake the quiche. You had cook time 25 minutes. Was that just for the quiche or total cooking time including roasting the veggies, cooking the pie shell (5 minutes). My quiche took a lot longer to bake and it’s not an old oven. I would never make this again. My husband said it was just ok. I didn’t even agree with that. After all the money and time spent to have a dish that didn’t meet my expections at all – maybe that’s why there are no comments. I don’t usually leave comments and I never (except for this time cuz the picture of your quiche looked so good) make something that has no comments. I was so disappointed.
Heather Pollock says
Nope… Meatloaf, peas and baked potatoes!
The Kitchen Magpie says
I’ve been craving meatloaf lately../
Heather Pollock says
It was delish…ground beef&pork,2eggs,chopped cooked bacon, bullseye BBQ sauce and a box of stuffing mix. Yummm