There’s nothing better than a delicious Swiss Mushroom Asparagus Quiche for breakfast, lunch or supper!

Swiss Mushroom Asparagus Quiche
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.

Swiss Mushroom Asparagus Quiche

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.

Swiss Mushroom Asparagus Quiche

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 😉

Happy baking!

Love,

Karlynn

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Delicious home made Swiss Mushroom Asparagus Quiche for brunch is always a good idea! #breakfast #quiche #mushroom #asparagus #eggs #brunch #recipe

Swiss Mushroom Asparagus Quiche
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Delicious home made Swiss Mushroom Asparagus Quiche for brunch is always a good idea!
Course: Breakfast
Cuisine: American
Keyword: asparagus quiche
Servings: 6
Calories: 473 kcal
Author: Karlynn Johnston
Ingredients
  • 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 tsp olive oil
  • 1 clove of garlic
  • 1/2 cup diced onion
Instructions
  1. Kick the tires and light the fires to 350 degrees.
  2. Take the olive oil and roast the veggies in the oven for 5-10 minutes. This prevents the quiche from getting soggy.
  3. Whip the eggs and cream together.
  4. Something else I tried was brushing the pie shell with egg white, then baking it for 5 minutes.
  5. 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.
  6. Take your veggies and place them in the shell.
  7. 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.
  8. Bake at 350 until cooked in the middle, all golden and crispy.
Nutrition Facts
Swiss Mushroom Asparagus Quiche
Amount Per Serving
Calories 473 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 140mg 47%
Sodium 342mg 14%
Potassium 10015mg 286%
Total Carbohydrates 55g 18%
Dietary Fiber 2g 8%
Sugars 2g
Protein 16g 32%
Vitamin A 15.4%
Vitamin C 4.8%
Calcium 27.7%
Iron 25.6%
* Percent Daily Values are based on a 2000 calorie diet.
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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

6 Comments

  1. Pingback: Ham and Mushroom Crustless Quiche | The Kitchen Magpie

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    • Heather Pollock Reply

      It was delish…ground beef&pork,2eggs,chopped cooked bacon, bullseye BBQ sauce and a box of stuffing mix. Yummm

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