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Cheesy Asparagus and Mushroom Quiche

Abby Rice
Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Course Breakfast, Main Course
Servings 6



  • 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


  • 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


  • Extra feta, chives, pesto, arugula, avocado, etc.


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!
Keyword Asparagus, Cheesy, Mushroom, Quiche