Ingredients and Weight:
- 1 (9-inch) pie crust, unbaked
- 1 tablespoon olive oil
- 1 cup chopped onion (1 medium onion)
- 8 ounces sliced baby bella mushrooms
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 5 large eggs
- 1 cup milk
- 1 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2/5 (simple)
Preparation Method Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add mushrooms and asparagus to the skillet. Season with salt and pepper. Cook until mushrooms are softened and asparagus is tender-crisp, about 5-7 minutes.
- Stir in parsley and remove from heat.
- In a large bowl, whisk together the eggs, milk, Swiss cheese, and Parmesan cheese.
- Add the asparagus-mushroom mixture to the egg mixture and stir to combine.
- Pour the quiche filling into the prepared pie crust.
- Bake at 375°F (190°C) for 45-50 minutes, or until the top is golden brown and the center is set.
- Let the quiche cool for at least 15 minutes before slicing and serving.
Nutritional Information:
Per serving (1/8 quiche):
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 230mg
- Sodium: 500mg
- Carbohydrates: 25g
- Sugar: 4g
- Protein: 15g
Dish Characteristics:
- Creamy and cheesy filling
- Tender asparagus and earthy mushrooms
- Flaky and buttery pie crust
- Perfect for brunch, lunch, or dinner
User Comments:
- "This quiche was absolutely delicious! The asparagus and mushrooms were cooked perfectly, and the filling was so creamy and flavorful."
- "I'm not usually a fan of quiche, but this one was amazing. The crust was flaky and the filling was rich and satisfying."
- "I love the combination of asparagus and mushrooms in this quiche. It's a great way to get your veggies in."
Special Precautions and Tips:
- If you don't have a pie crust, you can use a large baking dish or muffin cups.
- You can add other vegetables to this quiche, such as chopped bell peppers, zucchini, or spinach.
- To make the quiche ahead of time, bake it as directed, then let it cool completely. Store it in the refrigerator for up to 3 days, or in the freezer for up to 2 months. When ready to serve, thaw and reheat the quiche in the oven or microwave.
