Roasted Asparagus and Mushroom Quiche just screams “spring,” doesn’t it? While it is still quite cold here in Washington State, the snow is finally beginning to melt, the days are becoming longer, and I even noticed a few small green buds popping out on some of the early blooming trees in our yard. You know what else is a telltale sign that spring is on it’s way? Fresh asparagus in the grocery store! Last week, I steamed it and served it up alongside some homemade mayonnaise (a childhood favorite in my house growing up), but this week, I wanted to do something different. So I thought, why not make a quiche? I paired the asparagus with some mushrooms, shallots, and thyme, and then I thought, for added flavor…why not roast them all?
My house really smelled amazing after that, and yours will too! When you are shopping for asparagus, look for slender stalks that are fresh enough to snap when broken. A tip on trimming asparagus–take the end of the asparagus between your thumb and forefinger, and bend until it breaks. It will naturally break off the woody end. Then, line up all the rest of your asparagus in a row, and chop off the ends at about the same spot the first one broke off. If you buy them fresh and in season, you should not not have to peel them, but if the outer skin appears tough, go ahead and do so. But now, back to the quiche!
Mmm, I cannot wait to bring this to our Easter Brunch this year!
If you are in a pinch for time, feel free to skip the directions for the crust, and use a pre-made pie shell with this. I have to say though, if you do have the time, I really encourage you to make this crust. This is a simple French tart pastry crust I use for all my savory baking dishes, and it is so flaky and delicious–it really makes the quiche special. If you aren’t into baking, don’t be intimidated. When it comes to pie crusts, this crust is as easy they come! This is coming from a non-baker who has to buy my kids’ birthday cakes every year because I have had so many baking failures. Trust me, if I can pull this off, you can, too!
Of course, I had to sample a piece before I served it to my family yesterday. And, oh yum, it was perfection!
I figured, no one would notice if one teeny tiny little slice was missing, would they?
Do you need to make two quiches? Pair this quiche with this classic eggs and bacon Quiche Lorraine!
Roasted Asparagus and Mushroom Quiche
This quiche combines a medley of roasted vegetables, Gruyere cheese filling, and a flaky crust. Perfect for brunch or dinner!
- 1 3/4 cups flour all-purpose
- 5 1/2 oz (11 Tbsp) butter chilled and diced
- 1 egg yolk
- 1 drizzle olive oil
- 2 1/2 cups Cremini mushrooms sliced
- 2 1/2 cups asparagus tough ends trimmed, then chopped in 1 inch pieces
- 1/4 cup shallot sliced
- 2 stems of fresh thyme leaves stripped (or about 1/2 tsp dried)
- salt and pepper to taste
- 3 eggs
- 1 cup half and half or cream
- 6 oz (1 1/2 cups) Gruyere Cheese shredded
- salt and pepper to taste
- 1/8 tsp nutmeg
To make the quiche crust: Preheat the oven to 400 degrees.
Sift the flour into a large bowl, and add the butter and rub with your fingertips until the mixture resembles breadcrumbs. You can also use the pie dough attachment on your food processor, and pulse until combined.
Add the egg yolk, and a little cold water (2-3 teaspoons), and mix with a pie cutter (or pulse in the food processor), until the dough just starts to come together.
Line two plastic wrap pieces out on the counter in an x shape, and pile the dough into the middle. Bring the sides of the plastic wrap up around the dough, and press the dough into a disk shape. Refrigerate for 20-30 minutes.
Roll out the dough into a circle (roughly the same size as your pie pan) on a lightly floured surface. Press the dough into your pie pan or tart tin, making sure the edges reach the top of the sides of the pan. Refrigerate for about 10 minutes.
Line the pie shell with grease proof paper, and fill with baking beads or dried beans or rice. Bake for 10 minutes. Remove the grease proof paper and beads, and bake for another 3-5 minutes, until the pastry is just cooked but still very pale. Set the quiche crust aside to cool.
To make the roasted vegetables: Preheat the oven to 450 degrees.
Drizzle the olive oil (1-2 Tbsps) into a rimmed cookie sheet, and add the mushrooms, asparagus, shallot, and thyme. Sprinkle with salt and pepper, and mix, making sure the vegetables are lightly coated with the oil.
Roast the vegetables in the oven for about 15 minutes, making sure to stir them every 5 minutes. When the asparagus is tender and the mushrooms are brown, remove the vegetables, and set aside.
Turn down the oven to 350 degrees.
To make the filling: In a medium size bowl, whisk together the eggs, half and half, nutmeg, and salt and pepper.
Sprinkle half the cheese on to the quiche crust, then add the vegetables, then sprinkle the rest of of cheese over the vegetables. Pour in the filling mixture.
Bake at 350 degrees for 30-45 minutes (oven temps can vary, so check at 30 minutes to see if it is done. It may need additional time). Once the filling is set and the crust and top are slightly golden, take out of the oven and let cool slightly, then serve.