Cheesy Asparagus and Mushroom Quiche
Growing up on a farm the only way to decipher the seasons was through fruit and vegetables. Apples in Fall, cherries in Summer, nothing (except for Smudge pots and excess apples) in Winter, and asparagus in Spring. Now, it’s these memories that take me back and remind me of what’s in season, when the best time to buy is, and just how much to buy without going completely overboard.
Have you ever picked your own asparagus? When I was a little girl we had a patch that we would walk to near our house every Spring and load our arms full of asparagus stalks. I remember it so vividly walking past the fruit orchards to one carved out area and seeing the over abundance of asparagus (which we had to use up in just a few short months). Every year now I get so excited for Spring and all of the fresh foods that peak in to season just before the hot summer months. Asparagus, peas, radishes, carrots, arugula… in my mind it feels so refreshing to start cooking with these ingredients again. I know that warmer days are ahead, and hot comfort dishes are slowly dissipating.
Sadly, the asparagus plant (that was once too much to pick) is no longer there.. I will however always vaguely remember the thought process that went through my head each time: “We’re picking asparagus? Oh, it’s Spring!” Nowadays I’m forced to buy mine at the grocery store (unless of course you grow some, then I’ll be inviting myself over 😉 )
Since I’ll be buying once again, too many asparagus stalks this year, I need to find creative ways to enjoy them (and not get burnt out). This recipe is perfect for a Sunday brunch, a weeknight dinner, a Mother’s Day feast, or anything you’d like it to be. It’s lighter than your average quiche with the almond milk and fiber-rich vegetables, but also extremely versatile.
I decided to make a buttery whole wheat pastry crust as the base. Then chalked it full of asparagus, mushrooms, herbs, garlic, shallots, and white cheddar cheese. I even added some salty feta to top and a spoonful of nutty pesto (pro tip: ADD the pesto, you won’t regret it). There’s just something about this recipe that feels so elegant, plus it’s the perfect way to ease in to Spring produce. All it needs now is a fruity mimosa and a crowd of people to enjoy it with.. any takers?
Do you have any memories of harvest seasons where you grew up? What are your favorite ways to use up asparagus? I’d love to hear…
Cheesy Asparagus and Mushroom Quiche
Ingredients
Crust
- 1 cup whole wheat pastry flour
- 1/2 tsp salt
- pinch of red pepper flakes
- 1 tsp honey
- 1/3 cup cold butter cubed
- 3-4 tbsp ice water
Quiche
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 shallot sliced
- 10 asparagus spears ends trimmed
- 1 8 oz pkg. mushrooms sliced
- 2 sprigs fresh thyme stems removed
- 6 eggs
- 1/2 cup unsweetened almond milk or whole milk
- salt and pepper to taste
- 1/4 tsp red pepper flakes
- 1 cup white cheddar cheese
- 1/4 cup chives chopped
- 1/4 cup feta
Toppings
- Extra feta, chives, pesto, arugula, avocado, etc.
Instructions
Make the Crust:
- Grease a 9-inch pie plate with cooking spray and set aside.
- Combine the flour, salt, red pepper flakes, honey, and butter in a large food processor. Pulse until the butter is fully incorporated (1-2 minutes).
- Add the ice water in one tablespoon at a time until the dough forms together in one ball. (I used 3 tablespoons).
- Roll the dough out in a large circle on a well floured surface.
- Carefully lift the dough over the prepared pie plate and form to the pan (cutting off any excess dough hanging over the side).
- Place in the freezer to set for 15-20 minutes.
For the Quiche:
- Preheat oven to 375 degrees.
- Take the crust out of the freezer and let sit on the counter for 3-5 minutes.
- Pierce the bottom of the crust with a fork about 5 times (to keep the crust from bubbling up).
- Bake for 15 minutes then set aside. Lower the oven temperature to 350 degrees.
- Heat the oil in a large skillet over medium heat.
- Add the garlic and shallots and cook until fragrant, about 30 seconds.
- Remove to a plate and add the asparagus to the pan.
- Cook for 3 minutes until slightly tender, then toss in the mushrooms and thyme. Cook for another 3-5 minutes until tender.
- Add the shallots and garlic back in to the pan and remove the asparagus on to the plate.
- In a medium bowl, whisk the eggs and milk.
- Season with salt, pepper, and red pepper flakes.
- Fold in the cheese, chives, mushroom and shallot mixture and stir until everything is incorporated.
- Pour in to the partially baked crust, then add the asparagus spears on top, one at a time in an even layer.
- Sprinkle on the feta cheese. Bake for 50-55 minutes until set.
- Let cool slightly then top with extra feta, chives, pesto, arugula, avocado, or any other toppings you'd like. Enjoy!
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