Unlock the secrets to a perfect quiche with this asparagus and mushroom version that’s bound to impress. Whether it’s brunch, lunch, or a light dinner, this quiche delivers on flavor and texture, making it a versatile dish for any occasion.
Why This Recipe Works
- The combination of asparagus and mushrooms offers a earthy and fresh flavor profile that’s hard to resist.
- Using a pre-made pie crust saves time without sacrificing taste, making this recipe accessible for cooks of all levels.
- The addition of heavy cream ensures the filling is luxuriously creamy and sets perfectly.
- Baking at the right temperature guarantees a golden, flaky crust without overcooking the delicate filling.
Ingredients
- 1 pre-made pie crust
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup mushrooms, sliced
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup shredded Gruyere cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Whisk
- Skillet
- Measuring cups and spoons
Instructions
Preheat and Prep
Start by preheating your oven to 375°F. While the oven heats, roll out your pre-made pie crust into a 9-inch pie dish, trimming any excess. Prick the bottom with a fork to prevent bubbling. Tip: Blind bake the crust for 10 minutes with pie weights for an extra crispy base.
Sauté the Veggies
Heat olive oil in a skillet over medium heat. Add the asparagus and mushrooms, sautéing until they’re just tender, about 5 minutes. Season with salt and pepper. This step ensures your veggies are perfectly cooked before they go into the quiche.
Whisk the Eggs and Cream
In a large bowl, whisk together the eggs and heavy cream until fully combined. Stir in the Gruyere cheese, reserving a little for the top. This mixture will give your quiche its signature creamy texture.
Combine and Bake
Spread the sautéed vegetables evenly over the pre-baked crust. Pour the egg mixture over the top, then sprinkle with the remaining cheese. Bake for 35-40 minutes, or until the center is set and the top is golden. Tip: Let the quiche rest for 10 minutes before slicing for cleaner cuts.
Tips and Tricks
For those looking to elevate their quiche game, consider these advanced tips. First, experimenting with different cheeses can add new flavor dimensions; try a sharp cheddar or a creamy brie. Second, adding a pinch of nutmeg to the egg mixture can enhance the overall taste profile. Lastly, for a gluten-free version, almond flour crust works wonderfully. Remember, the key to a perfect quiche is balancing the moisture content, so avoid overloading with wet ingredients.
Recipe Variations
- Swap asparagus and mushrooms for spinach and feta for a Greek-inspired version.
- Add cooked bacon or ham for a meatier quiche.
- Use a mix of different mushrooms like shiitake and portobello for deeper flavors.
- For a dairy-free option, substitute the heavy cream with coconut milk and use vegan cheese.
Frequently Asked Questions
Can I make this quiche ahead of time?
Absolutely! This quiche can be prepared a day in advance and stored in the refrigerator. Simply reheat in a 350°F oven for about 10 minutes before serving. It’s a great make-ahead dish for busy mornings or entertaining.
How do I know when the quiche is done baking?
The quiche is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools. Overbaking can lead to a rubbery texture, so keep an eye on it during the last few minutes.
Can I freeze this quiche?
Yes, this quiche freezes well. Cool it completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
Summary
This asparagus and mushroom quiche is a delightful dish that combines earthy flavors with a creamy, fluffy texture. Perfect for any meal, it’s sure to become a favorite. With options for customization and make-ahead convenience, it’s as practical as it is delicious.