Best Mushroom Asparagus Quiche Recipes

ASPARAGUS MUSHROOM QUICHE

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°.

MUSHROOM ASPARAGUS QUICHE

Steps:

• Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside., In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust. , Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.

CRUSTLESS ASPARAGUS-MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees.
• Preheat olive oil in a large skillet over medium heat. Add asparagus, onion and mushrooms. Saute, stirring often, for 5 minutes, or until slightly softened. Remove from heat; allow to cool slightly.
• Mix cottage cheese, cheddar cheese, eggs, garlic, salt and pepper in a large bowl. Incorporate cooled vegetables. Stir until well incorporated.
• Spray a pie pan with nonstick cooking spray. Pour ingredients and distribute evenly.
• Bake for 45 minutes or until knife inserted in the quiche comes out clean. Allow quiche to rest for 5 minutes before serving.

ASPARAGUS MUSHROOM BACON QUICHE

Steps:

• Preheat oven to 425 degrees.
• Place crust in 9 inch pie pan.
• Layer cheese, mushrooms, onions.
• Arrange asparagus in a wheel fashion. As in picture.
• Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese.
• Bake 15 minutes. Lower oven temperature to 350 and bake for 30-45 minutes. Remove and let rest for 15 minutes. Serve with a salad and enjoy.

ASPARAGUS AND MUSHROOM QUICHE

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.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• 1. Separate crescent dough into eight triangles.
• 2. Place in an ungreased 9-inch pie plate with the points toward the center.
• 3. Press onto the bottom and up the sides to form a crust; seal the perforations.
• 4. Spread with the Dijon mustard and set aside.
• 5. In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.
• 6. In a large bowl combine the remaining ingredients.
• 7. Stir in the asparagus mixture.
• 8. Pour into crust.
• 9. Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean.
• 10. Let it rest for 5 minutes before cutting. Special Note: I always steam my asparagus when I make it so I did so for this recipe. I just added it to the mushrooms and onion once they were tender. I've also made my own crust instead of using the crescents both are very good.

FARMHOUSE HEARTY MUSHROOM, ASPARAGUS AND BACON QUICHE

Steps:

• Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
• Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
• Preheat oven to 375.
• In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
• In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
• Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
• Mmm-good!

ASPARAGUS AND MUSHROOM QUICHE WITH A BROWN RICE CRUST

Steps:

• Preheat oven to 350. Put first 8 ingredients (tofu through salt) into blender. Puree until completely smooth, stirring a couple of times between blending. Mix rice with 3 tablespoons of the tofu mixture and the vegan parmesan (optional). Add freshly ground black pepper to taste. Spray a pie pan with cooking spray or canola oil, and press the rice into the bottom and up the sides of the pan. Bake for 8 minutes. Remove from oven. Snap the tough ends off the asparagus and discard. Cut off the top 3 inches and set aside. Chop the remaining stalks into 1/2-inch pieces. Spray a medium non-stick saucepan with olive oil and heat. Add the shallots and cook for about 1 minute. Add the garlic, asparagus, and two tablespoons water. Cover and cook for 2 minutes. Add the mushrooms, bell pepper, and 2 more tablespoons water. Cover and cook 2 more minutes. Remove cover, sprinkle with salt and pepper to taste, and cook, stirring, for a minute or two until most liquid has evaporated. Separate out the asparagus tips from the rest of the vegetables. (NOTE: Next time I will not pre-cook the asparagus tips; they should cook well enough in the oven.) Spread the vegetables (excluding the asparagus tips) on top of the rice crust. Pour the remaining tofu mixture over the vegetables, stirring lightly to distribute it through the vegetables. Arrange the asparagus tips over the top and spray lightly with olive oil. Bake for 60 minutes. Let cool for about 10 minutes before cutting (this helps make the quiche slice more cleanly, but if you don't care about that, go ahead and dig in; we did!) 4 servings: 223 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g Protein; 34g Carbohydrate; 0mg Cholesterol; 441mg Sodium; 4g Fiber. Weight Watchers Core (omit tahini)/4 Flex Points. *Tip: Make this lower in fat by using lite silken tofu and fat-free soy milk: 200 Calories (kcal); 2g Total Fat; (10% calories from fat); 11g Protein; 34g Carbohydrate; 0mg

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• 1. Preheat oven to 350.
• 2. In one skillet saute onions, mushrooms, and garlic with olive oil.
• 3. In another skillet saute asparagus in olive oil ...add salt and pepper...I deglazed my pan with a little white wine...but not necessary I just like the flavor. You want the asparagus a little tender but don't overcook.
• 4. In a bowl whisk together eggs and milk...add a little salt and pepper. Add 1 cup of the cheese.
• 5. Evenly divide the asparagus and onion/mushroom mixture between the two pie shells. Pour the egg mixture over...1/2 in each shell
• 6. Bake for 30 min on 350.
• 7. while quiche is baking fry bacon and crumble.
• 8. After 30 min top the quiche with remaining 1 cup of cheese and bacon ... put back in the oven for another 5 min.

CRAB, MUSHROOM & ASPARAGUS QUICHE

Steps:

• Preheat oven to 350 degrees. Bake pie crust until lightly browned, about 5 - 10 minutes. Remove from oven and set aside.
• Bring a medium pot of water to boil. Place asparagus in boiling water for 30 seconds, remove and immediately place in ice water, drain.
• Melt butter in a medium pan over medium heat. Add garlic, shallots and mushrooms, cook 3 minutes. Let cool.
• In a medium bowl, whisk together half and half, eggs, hot sauce, nutmeg and dill.
• Place pie crust on a baking sheet, Place half of the cheese into pie crust. Add asparagus, mushroom mixture, remaining cheese and crab meat to pie crust.
• Pour egg mixture into pie crust. With a small spoon, carefully stir mixture in pie crust to distribute ingredients.
• Bake until quiche is set and top is golden brown, about 45 minutes. Remove from oven and let cool at least 15 minutes before cutting.
• Serve with soup and fresh fruit, if desired.

FULLBLOOD WAGYU BEEF BREAKFAST SAUSAGE, MUSHROOM, ASPARAGUS, AND JACK CHEESE QUICHE

Steps:

• PREPARING THE DOUGH: Put the flour and salt in a bowl. Grate the cold butter into the flour and salt. Toss and coat the butter with flour.In a separate bowl, blend together the egg and water. Slowly add to the ingredients from the first bowl. Knead the ingredients until dough forms. Divide the dough into two equal portions and flatten into round disks.Cover, and rest the dough in the refrigerator for at least one hour before using.Roll rested dough out onto a floured surface, making it into a circle that is about 12 inches diameter. Roll the dough over the rolling pin, brushing off any excess flour as you roll. Repeat to make the second pie crust. Place the dough onto each pie pan carefully. Slide dough gently into the sides and fold under the extra dough. Crimp the edges on each pan. Cover the dough with parchment paper, and put in pie weights (you can also use a small bag of dry, uncooked white beans or garbanzo beans covering the entire surface to weigh down the dough). Bake both pie crusts at 375 degrees for 20 minutes. Then, remove the parchment paper and beans/weights.Bake for another 5 minutes to set the bottom crusts.
• PREPARING THE FULLBLOOD WAGYU BEEF FILLING: Heat a large sauté pan on medium-high heat. Add grapeseed oil. Once the oil is hot, add the Fullblood Wagyu sausage, and break it into bite-size pieces as it cooks.Once the Wagyu sausage is cooked, use a slotted spoon to pull out the sausage, leaving the rendered fat in the pan. Use only enough to coat the bottom of the pan, and discard the remaining fat/liquid.Let the fat/liquid heat up, and add the onions. Sauté them until wilted and caramelized. Add the mushrooms, and cook them until they have wilted down (around 5 minutes). Then, add the asparagus and cook for another 2 minutes. Add the sausage back in to complete the filling. Split the filling between the two par-baked crusts. Top both filled crusts with cheese (make the custard next)
• PREPARING THE QUICHE CUSTARD: Mix all ingredients (eggs, egg yolks, kosher salt, fresh ground black pepper, nutmeg, half and half) together in a blender or with a whisk.
• FINAL STEPS: Pour the quiche custard on top of the filling. Pour until it's about 2/3 full. Repeat with the second pie.You should now have two par-baked pie crusts with Fullblood Wagyu beef filling, cheese, and custard.Bake at 325 degrees for 30 minutes or until the center no longer jiggles and the cheese is caramelized. Slice, serve, and enjoy!

FARMHOUSE HEARTY MUSHROOM, ASPARAGUS AND BACON QUICHE

Steps:

• MY NOTE: Saw this one in Taste of Home's Feb-Mar 08 issue; made a few adjustments to suit our tastebuds, and this is the lovely result! This will put a smile on your face as the aroma wafts through the kitchen!
• Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
• Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
• Preheat oven to 375.
• In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
• In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
• Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
• Mmm-good!

ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE

Steps:

• Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
• Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
• Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
• Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
• Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• Heat a small amount of oil in a non stick frying pan and put it on a low heat.Add the bacon,onions,asparagus,mushrooms and cook for 4/5 minutes.
• Combine the eggs with the cream and milk and season well then add all the other
• ingredients together.sprinkle the thyme over the top.Bake to 30/40 minutes or until set.
• Remove from the oven and allow to set.Trim the pastry edges to get the perfect edge.
• Making the pastry
• Begin by sifting the flour and pinch of salt into a large bowl, Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour using your fingertips only and being as light as possible. As you gently rub the fat into the flour.Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together, using the knife to make it cling. Then discard the knife and, finally, bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl fairly clean. If this hasn\'t happened, then add a spot more water. Now place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes.
• Preheat the oven to 190 C / 375 F / gas mark 5.
• Remove the Pastry case from the fridge and line the base of the pastry with baking parchment and then fill in with baking beans.Place on a baking tray and bake blind for 20 minutes.Remove the beans and parchment and return to the oven to cook for another 5 minutes to cook the base.

ASPARAGUS MUSHROOM BACON QUICHE

Steps:

• Preheat oven to 425 degrees.
• Place crust in 9 inch pie pan.
• Layer cheese, mushrooms, onions.
• Arrange asparagus in a wheel fashion. As in picture.
• Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese.
• Bake 15 minutes. Lower oven temperature to 350 and bake for 30-45 minutes. Remove and let rest for 15 minutes. Serve with a salad and enjoy.

MUSHROOM ASPARAGUS QUICHE

Steps:

• Separate crescent dough into eight triangles and place in an ungreased 9" pie plate with points toward the center.
• Press onto the bottom and up the sides to form a crust.
• Seal the perforations.
• Spread with mustard; set aside.
• In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender.
• In a large bowl, combine the remaining ingredients.
• Stir in asparagus mixture.
• Pour into crust.
• Bake at 375 for 25-30 minutes or until a knife inserted near the edge comes out clean.
• Let stand for 5 minutes before cutting.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
• Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
• Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
• Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
• Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.

ASPARAGUS AND MUSHROOM QUICHE WW VALUE:9 PTS

Steps:

• Prepare your asparagus
• Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
• In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender.
• In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
• Bake at 375° for 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
• Enjoy your slice of quiche. Weight Watcher Value: 9 points