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springtime asparagus quiche

(4 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

What better way to bring in spring than with an asparagus quiche loaded with tomatoes, onions, mushrooms, garlic and cheese! This quiche would be great for breakfast, brunch or lunch, served with slices of fresh melon such as canaloupe or honey dew melow. Hope you enjoy as much as I did!

(4 ratings)
yield 6 to 8
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For springtime asparagus quiche

  • 1/4 c
    butter
  • 1 bunch
    fresh asparagus (about 1 to 1 1/2 cups needed for quiche)
  • 1 c
    sliced mushrooms
  • 1/2 c
    sliced green onions (including the white)
  • 1 lg
    clove of garlic, minced
  • 1 lg
    tomato, peeled and seeded (about 1 cup)
  • 6 slice
    bacon, fried and crumbled (more if desired)
  • salt and pepper to taste
  • 6 lg
    eggs, beaten
  • 1 c
    heavy cream
  • 1 c
    marble jack cheese, shreded
  • 1
    9-inch uncooked pie crust (i used pilsbury)

How To Make springtime asparagus quiche

  • 1
    Preheat oven to 350 degrees.
  • 2
    Rinse asparagus and pat dry. Snap off the woody ends and disgard. Cut spears in 1/2 to 1 inch pieces, leaving tops to decorate top of quiche. NOTE: any remaining tops could be used in a breakfast omelet.
  • 3
    Melt butter in a large skillet over medium heat; add asparagus pieces and sautee for 2 minutes.
  • 4
    Reduce heat to a meduim/low and add mushrooms, onions, and garlic; cover and heat an additional 3 to 4 minutes. NOTE: you want the asparagus a crispy/tender.
  • 5
    Turn off heat, remove cover and add tomato and bacon; season with salt and pepper.
  • 6
    Beat eggs and add cream. Whisk until well combined. Add cheese and egg mixture to aparagus mixture; stir to combine.
  • 7
    Pour into a 9-inch pie shell and decorate with tops of leftover asparagus and tomato slices if desired; cover loosely with aluminum foil. NOTE: If you are on a low carb diet do not use the pie shell, simply butter you pie plate and pour asparagus mixture in to buttered pie plate.
  • 8
    Bake at 350 degrees for 35 minutes cover (with foil). Remove foil and bake an additional 20 minute or until top firms up. May be slightly loose in the center, don't worry it will firm up as it cools. Remove from oven and let set until slightly warm or room temperature before slicing. Slice and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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