Asparagus & Mushroom Quiche

I may have mentioned on the blog once or twice that I don’t really like eggs. While that statement is mostly true, I do make some exceptions. One of them is quiche.

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I can’t really tell you why that is. Perhaps it’s the pastry? The fact that it’s mixed with a bunch of other stuff and baked? Because I’m strange? Whatever the reason, quiche rocks and I don’t make it nearly often enough. Not only is it damn tasty, you can put pretty much whatever you have on hand in it, and it makes for a really well balanced meal.

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I had a hankering to make quiche one night while planning that special event lunch during my last food service placement. So I picked up some asparagus, mushrooms, and goat cheese on the way home, dug out my well-used copy of the Five Roses Flour Cookbook for a pie crust recipe, and got cooking.

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I would like to point out that I have a pastry making phobia. Okay, maybe it’s not quite that extreme, but I always cringe when I have to make pastry. For all my mad baking skillz, I just don’t make as good a pastry as my mom, and it bothers me. I know if I made it more often I would get better at it, but I just can’t be bothered. That being said, check out the fluting on that pie crust – that is professional work right there! At least I learned something from watching mom make pies growing up!

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Aside from a little chopping, mixing, sautéing, and that whole making pastry thing, quiche is a relatively easy thing to throw together for a week night meal, or perhaps a Mother’s Day brunch (I hear it’s a popular brunch item). You can speed it up even more by buying pre-made pie shells.

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It was rich, creamy, protein packed, and full of delicious spring asparagus. I loved how the goat cheese added little bursts of tang throughout the quiche. Paired with a simple green salad, it was a lovely meal that left me with lunches for the next few days. My whole wheat crust could use some work (I didn’t roll it out quite thin enough), but it was still good. And the boyfriend enjoyed it as well – who says real men don’t eat quiche?!

 

Asparagus & Mushroom Quiche

Makes one 9” deep dish quiche (8 servings)

Celebrate spring with this tasty quiche featuring asparagus, mushrooms, and goat cheese. Not only is it delicious, it’s also economical and has all 4 food groups represented. You can always speed up prep time by using a pre-made pie crust, making this an easy week night dinner.

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  • 9” deep dish pie crust (use your favourite pastry recipe, or use pre-made)
  • 1 lb asparagus, chopped into 1” pieces
  • 1 medium onion, chopped
  • 1 c mushrooms, sliced
  • 1 tbsp butter
  • 4 large eggs
  • 1 c milk (I used 2%)
  • 1/2 tsp dry mustard
  • salt & pepper to taste
  • 50 g goat cheese, crumbled

 

1. Preheat oven to 375 F.

2. Steam asparagus 3 – 5 minutes, until tender-crisp.

3. While asparagus is steaming, heat a large frying pan over medium heat. Melt butter in pan, and sauté onions and mushrooms until tender, but not browned. Stir in steamed asparagus. Transfer to crust.

4. In a mixing bowl, whisk eggs, milk, dry mustard, and salt and pepper. Pour over top. Sprinkle crumbled goat cheese evenly over quiche.

5. Bake 30 – 35 minutes, or until a knife inserted in the centre comes out clean. Allow to rest 10 minutes before serving.

 

Note: Depending on how deep your deep dish pie plate is, you may not use all of the egg mixture. I found 3 eggs wasn’t enough for mine, but 4 was a little too much. Adjust as you see fit.

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Happy Mother’s Day to my mom and all the other mothers out there 🙂

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Categories: Brunch, Dinner, Lunch, Recipe, Seasonal, Vegetarian

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6 Comments on “Asparagus & Mushroom Quiche”

  1. May 13, 2013 at 6:54 am #

    This sounds fantastic! I definitely don’t have quiche often enough and this is the perfect reminder. Love the flavour combinations in this dish. Thanks for sharing!

    -Shannon

  2. May 14, 2013 at 8:44 pm #

    Dude you fluted the LIFE outta that crust! I just fold and call it rustic because seriously that level of skill is not possible. I’d forgotten that you don’t like eggs unless they’re in certain things. Question. Do you like soufflé?

    • May 14, 2013 at 11:07 pm #

      I don’t think I’ve ever actually had soufflé, so I can’t comment. I imagine it would be delicious, especially if it involved cheese or chocolate.

      • May 16, 2013 at 4:44 pm #

        I say you try to make one!

  3. May 29, 2013 at 7:05 pm #

    ooowee ! I agree with Erin…. that crust is pretty amazing! I have never attempted making a pie crust… it’s pretty daunting!

    I also have never made a quiche, but I have made little mini all-egg muffins in a muffin tin! kinda similar? lol

    MUCH LOVE TO YOUUUUUUUUUUUU

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  1. 12 Great Green Recipes to Celebrate St Patrick’s Day! | french fries to flax seeds - March 15, 2016

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