Cheesy Asparagus and Mushroom Quiche Deserves a Place on Your Brunch Menu

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

Par bake a store-bought pie crust.

Brush the par-baked pie crust with Dijon mustard.

Add half of the shredded Monterey Jack cheese to the bottom of the pie crust.

Sauté asparagus, mushrooms, and shallots in butter until the asparagus is bright green.

Spread the sautéed vegetables evenly over the cheese in the pie crust.

In a bowl, mix together 3 eggs (2 yolks), cream cheese, salt, and black pepper until smooth.

Pour the egg mixture over the vegetables in the pie crust.

Add the remaining Monterey Jack cheese on top of the egg mixture.

Season the top with some pepper and a few asparagus spears and mushrooms for garnish.

Bake the quiche until the edges are browning, covering with aluminum foil if necessary to prevent over-browning.

Let the quiche cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens