Asparagus and Mushroom Quiche

Quiche is one of my favorite quick and easy dinner ideas. It’s a beautifully flavorful and hot meal right out of the oven but the prep work is literally minutes. This quiche uses a pre-packaged pie crust which helps speed us this weeknight meal. The quiche is chock full of asparagus and mushrooms and I’ve added pancetta but you can easily eliminate the pancetta to make this a vegetarian quiche. The cheese in this recipe is a blend of feta and cheddar but you can easily substitute other cheeses if you don’t prefer this…I’ve used goat cheese and mozzarella in past trials of this quiche.

Asparagus and Mushroom Quiche
  • 2 slices pancetta, chopped
  • 2 tablespoons olive oil
  • 1 small onion, cut into ½-inch pieces
  • 1 cup baby bella mushrooms, sliced
  • 1 cup fresh asparagus, chopped
  • 8 inch unbaked pie crust
  • 1 egg white, lightly beaten (optional)
  • 1 cup sharp cheddar cheese, shredded
  • 1⁄4 cup feta cheese, crumbled
  • 2 eggs
  • 3⁄4 cup half-and-half cream
  • 1⁄2 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Preheat oven to 400 degrees.
  2. Cook pancetta in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the mushrooms and asparagus. Continue cooking until tender.
  4. Brush the pie shell with the beaten egg white. Place veggies and pancetta into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
  5. Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.