I have been wanting to try making a quiche for a while now. A quiche is essentially a pie made from eggs and milk or cream. You can add whatever else you like to a quiche. With spring here, how could I not add some fresh locally grown asparagus? I thought that some mushrooms would go well with the asparagus and I roasted them to give them some extra flavour. Of course I had to add cheese, and a lot of it.
I tried making my own pie shell but it did not turn out too well. It tasted good and it had a nice texture but it shrank when baked and I still haven’t gotten the hang of making the top of a pie crust look good. I will need to practice making pie crusts more often.
Assuming that you have a pie crust, making a quiche is pretty easy. You just pour everything into the pie crust and bake. The quiche turned out really well other than the pie crust. It was nice and golden brown on top and the inside was nice and moist and good. I enjoyed the quiche and I look forward to experimenting with different flavours in the future.
Asparagus and Mushroom Quiche
ingredients
- 1/2 pound mushrooms
- 1/2 pound asparagus (cut into 1-inch long pieces)
- 1 prebaked pie crust or tart shell
- 6 ounces Gruyère cheese, grated (1 1/2 cups)
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- pepper to taste
directions
- Roast the mushrooms in a preheated 350F/180C oven until golden brown, about 15-20 minutes.
- Steam the asparagus until just tender.
- Sprinkle half of the cheese over the pie crust followed by the asparagus, the mushrooms and the remaining cheese.
- Mix the eggs, cream, milk and pepper in a bowl and pour over everything.
- Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.
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Kevin really love quiches!!! I was thinking to make one too!! (next week) but yours look amazing!!! beauty pictures and yummy.xxGloria
That is a beautiful quiche Kevin! And quiche is great to experiment with, I can’t wait to see what else you come up with!
Looks pretty good to me Kevin.
A little hint for making crusts that wont shrink:
Make your dough, roll it, place it in the pie plate. Now sort of push the dough from the top towards the bottom of the plate and firm up the bottom as well. Should be no problem with shrinkage then.
To get a nice edge to your crust:
Leave the crust around 1 cm longer than the size of the pie plate. Fold that extra 1 cm under the crust. Now at equal intervals, all along the edge of the crust, pinch with 2 fingers of one hand, and press with one finger of the other. So pinch, press, all around the edge, and it should end up nice and fluted.
Kevin: Lovely quiche! I adore quiche and the asparagus was an awesome touch! Just a bit of bacon goes well, along with some onion. I like them made with crab, too!
Such an elegant-looking quiche!
Kevin, asparagus and ‘shrooms make a great pair.
I’m not the best at pie crusts either – I try to find a crustless quiche and mushroom for sure is one that can do without it. The asparagus gives it good colour too.
I wish everyone in my family liked quiches. I love them. This one looks really good.
Damn, son, you’ve been busy. Great seasonal light supper. Love it!
Man, that looks good. I love quiche. We call it “egg pie” as a joke.
Pie crust is hard work. Even the best pie bakers have tough days.
i like quiches too! judging from how your quiche looks, i don’t mind having a bite! 🙂
Cheese, asparagus and mushrooms…I’m in heaven! I’m so glad the farmers markets are starting to sell some great produce in your area!
So yummy! Can I have a slice ?
What a lovely quiche. I love quiche as there are always great left overs to take for lunches!
lovely presentation, kevin! quiches (is that the proper pluralization? who knows.) are so delicious, easy, and fun, and yours is stellar.
To be honest I’m not the biggest quiche fan, I mean, it’s nice, I’m just not wild about it. Yours looks gorgeous though, and the asparagus and mushrooms in it sound like a fab combo 🙂
Always something so gorgeous and tempting when I visit your blog Kevin, and asparagus is just in season here!
Looks terrific. I made an asparagus quiche once and it was a big hit. Don’t feel bad about crust… it’s tough to master!
A beautiful use of mushrooms and asparagus. Your crust looks just fine to me. Yes, pastry can be tricky. I made an asparagus frittata just a few days ago. I’m loving the spring harvest.
It’s beautiful. I have yet learned the art of making the perfect crust. I think constant practice would help.
Looks good, but they don’t eat much quiche here in my clearwater trailer park.
In fact my BF (can I call a 56-year-old, 450 pound redneck a “boy”?) Big Bear never even heard of quiche.
How I wish I could get back to Brooklyn.
Now that is one lovely looking quiche Kevin! I could eat some right now!
This looks delicious Kevin! have never made a quiche but this is tempting me to try 🙂
Dell xxoo
That quiche sounds delicious!
http://www.chocolateshavings.ca
Yum!
I love quiche… its such a versitle meal. Breakfast, lunch or dinner really!
i always wanted to try making quiche. Yours looks great. The pie crust dosent look all that bad…
That quiche looks great. I often do asparagus quiches too, but I also toss in some green onion to give it added bite.
what a great spring dish!
Ever since my first trip to France I’ve became enamored with quiche. Yours looks really good!
That’s why I cheat and make my crust from brown rice….
But your crust looks just fine – and the quiche, delicious!
unuhhsI love the combinations here Kevin:D
What a pretty presentation! Great job!
Yeah, pie crusts are hard. If you ever get the hang of it, do let me know. I believe there are some veteran bloggers out there that are putting together a baking 101 blog, for those of us who are hopeless. 🙂
good job Kevin, lovely quiche! I am sure Judith will be absolutely thrilled that you have entered it!
good job Kevin, lovely quiche! I am sure Judith will be absolutely thrilled that you have entered it!
Pie crust is tough, but you wouldn’t know you had a problem from the pictures! This sounds like a great brunch dish!
This looks absolutely incredible!
What a lovely quiche Kevin looks pretty amazing to me 🙂
Rosie x
Last time I made quiche I ended up using a pat in pan crust (mainly because I decided at the last minute to make quiche and didn’t want to take so long to make the crust). It was this receipe…
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35529,00.html
It was pretty good and might be something to try for people who aren’t great at pie crusts. I usually make my own with the whole butter & shortening and chilling and rollin, but it’s nice to quicker options.
not a fan of mushrooms, but the photo/presentation is beautiful!
this looks to die for, can’t wait to try it!
Time to eat quiche! This is on the list of Must-Dos!
I shared this recipe with my mother’s group.. linked back to you of course.. this looks too yummy!!!
This was fab! Thanks for another AWESOME recipe.
Ah yes, pie crust, the thorn in my side! so I spotted a quiche recipe that uses layered phyllo dough for the crust, and I plan on making it this weekend. I'll post about it sometime in the next few days. Yours looks great, I'll have to try this combo of ingredients next.
Thus is my new favourite recipe! I use normal cheddar cheese so it is cheaper to make and sometimes add fetta. I also made it accidently in a sweet flan but it was really good!!!
I just made it! I'll tweet it to you! It turned out spectacular!!!!