Mushroom And Asparagus Quiche

Eggs are a super food and known for all of their versatile uses.  I do believe you can serve eggs in America at any meal and not feel like it is inappropriate.  My boyfriend and I will very often eat eggs for dinner in one form or another. For us, eggs are satisfying. I have an awesome egg recipe here that you can pull out any ol’ time and its quick and easy. For the quiche in the picture above, I did use egg whites for a lower calorie version. Quiche will taste great with the egg whites or whole eggs. You don’t get as much of the nutritional value without the egg yolk. However, I will always make a point to get to know my audience and adjust my recipes accordingly. Many vegetarians eat eggs too!

 You’re going to need a real pie crust for this recipe. (Not a cookie crust or a graham cracker crust.) Its handy if you keep a couple pie crusts in your freezer that you can roll out at a moments notice..They are inexpensive and useful for many recipes. 30 minutes is about all it would take for a pie crust to thaw on a counter top enough to roll into a pie pan.

Quiche is an egg pie that you can fill with typically savory ingredients like vegetables, potatoes,  a variety of herbs, meats and cheeses. and of course eggs or just egg whites.

I think quiche would be a very yummy choice for date night, for a kids party or an in-law brunch. This Quiche recipes cooks up in about 40 minutes. Eggs in general are very healthy. Just take a look at how many  vitamins are in an egg.  Bob’s Red Mill has a gluten free pie crust mix you could use if you are interested in it.  This is a mix though that requires you add just a couple other ingredients like butter and water to make the crust. I have a very big obsession with how many useful and healthy products Bob’s Red Mill Brand has to offer now.   Most of the products from Bob’s Red Mill are very affordable and sold at most larger grocery stores now or at Amazon.com.

One of the great things about quiche is how creative you can be with it. Combining ingredients such as leftover turkey, roasted chicken or breakfast ham is great with ingredients like fresh vegetables from the farmers market. You can easily feel satisfied with a vegetarian version too.  Its a great way to have fun and eat a meal that is great to be eaten any time of day.

One tip I do have for quiche is to be sure to  bake  or saute the vegetables before adding them to the egg mixture. You’ll want the vegetables to be somewhat softened when added to the raw eggs. Likewise with any meat you add to a quiche before you bake it, it is important to cook the meat so it is fully done ahead of time before adding it to your quiche. It is unlikely that any meat or vegetables would get to the doneness they need to be when they are baked in the eggs only.

Quiche and eggs need to typically be cooked at a lower temperature than is required for properly cooking meat. This will apply to most pie crusts too. You’re going to need to pre-bake your crust  slightly before pouring in any eggs with toppings.  This is to keep the crust from getting soggy and making sure the quiche crust is fully cooked. When you pre-bake your quiche pie crust, you will need to  poke the bottom of the crust with the tines of a fork to allow steam to escape when baking the crust. This is called docking the crust. It’s going to prevent the crust from bubbling up. Pre-baking your pie crust also helps with the doneness of each component. Making a quiche is not at all complicated and can be a lot of fun. Baking a quiche can be a useful way of using up leftovers too.   I hope you enjoy this quiche recipe. If you do make this or any of our other delicious dishes, tag #emeraldmenus in a photo on social media and let me know how it goes! Enjoy!

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Mushroom And Asparagus Quiche

A savory egg and vegetable pie that is great to eat any time of day. 

Course Breakfast, Brunch, Dinner, Lunch, Main Course

Cuisine American, French, Mediterranean

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4 people

Chef Julie Chef Julie

Ingredients

• 1 9 in pie crust dock with a fork tine and pre bake
• 4 each eggs- medium to large size or 3 jumbo eggs
• 1/4 each yellow onion small diced
• 1 cup mushrooms sliced
• 2 cups asparagus chopped
• 1/4 cup milk
• 2 tsp kosher salt
• 1 tsp pepper - white pepper if you have it optional
• 1/2 tsp paprika
• 1 Tbsp olive oil

Instructions

1. Preheat an oven to 300 degrees F. To prepare your pie crust, roll it onto a pie pan and crimp the edges to fit the dish. Next, poke some holes all over the bottom of the pie crust to allow steam to escape. Then, pre-bake the pie crust for 5-7 minutes or until the crust is slightly more firm but still blonde. 

2. While the crust is baking, spray the bottom of a sheet pan with cooking spray and lay your chopped asparagus, chopped onion and sliced mushrooms on the baking sheet. Drizzle the olive oil over the vegetables and sprinkle with half the salt.

3. After the pie crust is out of the oven,  turn the heat up to 400 degrees, add the baking pan to the oven and roast the vegetables for 7 to 10 minutes or until the mushrooms have wilted and the onions and asparagus are sweating. 

4. After the vegetables have come out of the oven, set them aside and turn the oven temperature down to 325 degrees F. 

5. Crack the eggs and milk into a bowl. Add the rest of the salt and paprika. Stir to incorporate all the ingredients. 

6. Line a baking sheet with parchment paper or aluminum foil. Put the pie crust on the baking sheet. 

7. Next, add the vegetables to the pie crust.

8. Then, pour the egg mixture on top. Do not over fill the pie crust with the egg mixture. Eggs come in different sizes. If you used four jumbo eggs, you may have more pie filling than if you have four medium or large eggs. This is why we put the vegetables in the crust first. Just to make sure you won't over fill the crust.  If you have extra egg mixture that won't fit in the pie crust, you can save them in a covered container in the fridge for up to three days. You can just scramble the extra up for a simple breakfast another day. 

9. Bake the egg pie (quiche)  on a middle oven rack at 325 degrees for approximately 32-40 minutes or until the pie is completely firm. After you take the pie out of the oven, let it sit for 5 to 10 minutes before cutting it so the eggs finish cooking and everything sets up. This works best if you cut it in 8 even pieces. Enjoy! 

The image of the quiche and the recipe belong to Chef Julie and Emeraldmenus.com. The picture of the eggs is from the following website: http://drjockers.com/10-key-health-benefits-of-eggs/#lightbox/0/

This post does contain a few affiliate links which help sustain the website and pay for the grocery bills.  If you make this quiche, share your story on social media and be sure to tag me with #emeraldmenus