Roasted Asparagus and Mushroom Quiche

This quiche is something that the whole family will love, it’s healthy, delicious and could be eaten for breakfast or supper. Feel free to make a home made pie crust or omit the crust all together and just spray the pan really well before you pour the egg mixture in! To make this quiche a bit easier/quicker you can just throw the vegetables into the egg mixture without roasting them, but roasting them does add a bit of extra flavor.


1 Pre-Made Pie Shell, Cooked as Directed on Package

Roasted Vegetables:

1 Drizzle Olive Oil

2 1/2 cups Cremini Mushrooms, Sliced

2 1/2 cups Asparagus, Tough Ends Trimmed, then Chopped into 1 Inch Pieces

1/4 cup Shallot, Sliced

2 Stems of Fresh Thyme Leaves, Stripped

Salt and Pepper To Taste


3 Eggs

1 cup Half and Half or Cream

1 1/2 cups Cheese, Shredded

Salt and Pepper To Taste

1/8 tsp Nutmeg

  1. To make the roasted vegetables:  Preheat the oven to 450F.
    Drizzle the olive oil  into a rimmed cookie sheet, and add the mushrooms, asparagus, shallot, and thyme.  Sprinkle with salt and pepper, and mix, making sure the vegetables are lightly coated with the oil.

  2. Roast the vegetables in the oven for about 15 minutes, making sure to stir them every 5 minutes.  When the asparagus is tender and the mushrooms are brown, remove the vegetables, and set aside.

  3. Turn down the oven to 350F.

  4. To make the filling:  In a medium size bowl, whisk together the eggs, half and half, nutmeg, and salt and pepper.

  5. Sprinkle half the cheese on to the quiche crust, then add the vegetables, then sprinkle the rest of of cheese over the vegetables.  Pour in the filling mixture.

  6. Bake at 350F for 30-45 minutes. Once the filling is set and the crust and top are slightly golden, take out of the oven and let cool slightly, then serve.

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