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 😉
PIN THIS RECIPE to your DINNER RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
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.