MUSHROOM ASPARAGUS QUICHE RECIPES

Name: Asparagus Mushroom Quiche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie pastry; 1 pound fresh asparagus, cut into 1-inch pieces; 1 medium onion, chopped; 1 cup sliced fresh mushrooms; 2 tablespoons butter; 3 large eggs; 1-1/3 cups heavy whipping cream; 2 teaspoons minced fresh basil; 1/2 teaspoon salt; 1/2 teaspoon pepper

ASPARAGUS MUSHROOM QUICHE RECIPE: HOW TO MAKE IT

Asparagus Mushroom Quiche Recipe: How to Make It image

Nothing says Mother’s Day like a quiche. The buttery crust and fresh fillings—in this case, spring favorites asparagus, mushrooms and onion—show Mom how much you care. But don’t be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. —Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 sheet refrigerated pie pastry
1 pound fresh asparagus, cut into 1-inch pieces
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
3 large eggs
1-1/3 cups heavy whipping cream
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Unroll pastry into a 9-in. deep-dish pie plate; flute edges., Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top., Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 326 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 146mg cholesterol, SodiumContent 313mg sodium, CarbohydrateContent 18g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

ASPARAGUS AND MUSHROOM QUICHE RECIPE - FOOD.COM

Asparagus and Mushroom Quiche Recipe - Food.com image

I found this in with my grandmother's recipes when we were cleaning out her house. The spices add a nice bit to the quiche.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb asparagus, bottoms trimmed and cut into 1-inch pieces
6 ounces button mushrooms, sliced
3/4 cup onion, coarsely diced
1 refrigerated pie crust
4 ounces gruyere or 4 ounces swiss cheese, shredded
4 eggs
3/4 cup half-and-half
1 tablespoon yellow mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon dried parsley
1/8 teaspoon nutmeg
1/8 teaspoon ground black pepper

Steps:

Preheat oven to 425°F.
Bring a large saucepan of water to a boil on high.
Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
In a large bowl, mix remaining ingredients.
Pour egg mixture over the vegetables.
Bake at 425F for 30 minutes, or firm. Cool briefly.

Nutrition Facts : Calories 247.6, FatContent 15.4, SaturatedFatContent 7, CholesterolContent 117.1, SodiumContent 359.2, CarbohydrateContent 16.8, FiberContent 2.4, SugarContent 2.9, ProteinContent 11.7

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