Description
Delicious and creamy asparagus quiche, perfect for brunch.
Ingredients
Scale
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms, cleaned and sliced (about 2 cups)
- 1 bunch fresh asparagus, chopped
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated parmesan cheese
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F and spray a 9-inch pie dish with cooking spray.
- Heat up a medium skillet with 1 tablespoon olive oil on the stove, add the sliced mushrooms and sauté them for 5-7 minutes. Then season them with salt and pepper and remove them from the pan and set aside to cool.
- Chop the asparagus and sauté it in the same pan you cooked the mushrooms in for 3 minutes or until golden and tender and set aside to cool for a couple of minutes.
- Crack the eggs into a medium size bowl, add the milk, and whisk until slightly frothy. Add in the salt, pepper, cheese, and veggies (mushrooms and asparagus) and mix to combine.
- Pour the cheesy egg and veggie filling into the pie dish in an even layer.
- Arrange the pretty ends of the asparagus on top in any pattern you like, place the quiche in the oven, and bake for 35-45 minutes until the top is golden brown and the middle and top of the quiche are firm and golden.
- Once the asparagus quiche is done, remove it from the oven and let it cool on a trivet for at least 10 minutes before slicing and serving. Garnish with chopped parsley or chives and more grated parmesan cheese.
Notes
- Garnish with chopped parsley or chives for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 250mg