Cheesy Asparagus Mushroom Quiche is perfect for spring asparagus and many other vegetables coming into summer. This recipe uses a generous helping of Monterey Jack Cheese and is sprinkled with Parmesan at the end. So it’s important to use a good quality cheese.
This post may contain affiliate links. If you make a purchase through links on my site, I may earn a small commission at no extra charge to you.
The following post is sponsored by Cache Valley® Creamery. All the opinions and comments about Cache Valley Cheese are my own.
Cheesy Asparagus Mushroom Quiche is my new obsession for something so delicious, so easy, and so versatile. Quiche, in general, is great for every meal of the day- fresh out of the oven or reheated- always fabulous. And quiche can be frozen to have on hand later, or for giving to a friend who can use a little help with a meal. But THIS quiche recipe has been deemed by many of my testers as “the best quiche I’ve ever had”. So, if you haven’t already hit the “Jump To Recipe” button, here are the details:
I love vintage cookbooks for recipe inspiration and my latest find is The American Country Inn and Bed & Breakfast Cookbook. This book is so fun (copyright 1987), with a ton of unique recipes from Bed and Breakfasts from every state in the country. My original Peach Kuchen recipe came from Volume 2 of the same title. But when I came across The Heartstone Inn’s recipe for Delicious Creamy Zucchini Quiche I was skeptical. Skeptical because it only uses one egg and two egg yolks in the recipe. Most of the “creamy” part of the custard is achieved with eight ounces of cream cheese and a little heavy cream. All of the quiche recipes I’ve tried before contain nearly half a dozen eggs! And I almost baulked at the thought, but since I love recipes that are not the norm, I finally dove in. And now?… I never want to make a quiche any other way. For this version, I substituted asparagus spears for the zucchini because it was effortless and so fresh tasting.
Can you freeze quiche?
There are a few thoughts on whether you can freeze quiche or not. If you want to freeze a quiche, doing so before baking is the preferred method. But you’ll need to make sure to use a pie plate that’s pretty deep, especially for this recipe. The regular Marie Callender’s pie plate you see in my photos is not deep enough to be able to freeze the uncooked quiche. You can easily, but carefully, remove the frozen crust from its original container and place it in a deep dish pie plate. Then par bake the crust in the new dish, add your ingredients, and cover first with plastic wrap (I would cover with a couple layers to get the air tight seal), then wrap in aluminum foil. Place the quiche on an even shelf in the freezer until frozen, then you can store it anywhere you need to in the freezer. Unbaked quiche can be frozen for two months before baking.
What about freezing quiche after it’s been baked? This isn’t the method most experts recommend as frozen egg can change its texture, and the crust may not bake up crisp when reheated. That being said, I have frozen this particular recipe after baking and when defrosted and reheated, it was as good as fresh-baked. I think because there aren’t a lot of eggs in this particular quiche, you could freeze with confidence.
How to reheat quiche:
Refrigerated leftovers- If reheating a whole quiche (or nearly whole) from the fridge, simply preheat your oven to 350F degrees and place the quiche on a baking sheet in the middle of the oven. Bake until the center temperature registers 165F degrees. This can take about 30 minutes. If you’re only reheating single slices, you can still use this method, however, I’ve reheated slices in my microwave with excellent results. Even the crust remains delicious- the secret is not to reheat on full power. Depending on your microwave, you can usually cook the slice on power 6 for one minute and then heat an additional 20 or 30 seconds (if needed) at power 8. Once you see the custard melty and hear mild sizzling, your quiche should be heated as needed.
Ingredients in Cheesy Asparagus Mushroom Quiche:
The star players in this quiche are: Dijon mustard that gets brushed onto the bottom of the crust and then baked in; Monterey Jack cheese, super smooth, melty, and creamy tasting; A full 8 ounces of cream cheese as the star of the custard bringing the flavor to a rich and creamy taste; asparagus makes any recipe feel like spring and we all loved the texture from the fresh spear tips and it paired so well with the hint of the mustard from every bite; mushrooms add that umami quality that’s almost meaty in flavor and texture.
Cheesy Asparagus Mushroom Quiche, shown at room temperature to serve or reheat.
Sautéed mushrooms in a pie crust
Cheesy quiche with mushrooms and shown with zucchini option instead of asparagus, served at room temperature.
Cheesy Asparagus Mushroom Quiche is a great vegetarian recipe, but you can really change up any of the ingredients to your liking. Cache Valley® Creamery’s monterey jack cheese is so delicious but if you prefer the traditional Swiss cheese commonly used in many quiche recipes, you can certainly do that too. If you’re serving the quiche for brunch, serve with usual breakfast sides like hash brown potatoes, sausage or strips of bacon and fresh fruit. For a pretty presentation, you can serve on a bed of spin which is a departure from the spinach usually being baked into the quiche.
Give this recipe a try the next time you want a quiche recipe that comes together easily and is sure to impress. Again, I highly recommend doubling the ingredients and filling two pies. Save one for later or share with a friend. For a nice dinner, Cheesy Asparagus Mushroom Quiche is hearty enough to be served with a simple side salad or favorite vegetable.
Cheesy Asparagus Mushroom Quiche
Ingredients
- 1 9 ½-10" unbaked pie crust store-bought or homemade
- 2 Tbsp dijon mustard
- 4 ounces sliced mushrooms cremini or white button
- 1 small shallot minced
- ½ pound fresh asparagus cut into 1-inch pieces (about 1 cup)
- 2 cups Monterey Jack cheese grated and divided, 8 oz. before grating
- 8 ounces cream cheese softened
- ½ cup heavy whipping cream room temperature
- 2 egg yolks
- 1 egg
- ½ tsp salt
- black pepper to taste
Instructions
Prepare the pie crust and par bake it:
- If using a store-bought frozen pie crust, bring to room temperature while preheating your oven to 425F°. If using homemade pie crust, prepare the crust in the pie plate and flute the top. Prick the bottom and sides of the crust with a fork. Brush dijon mustard over the bottom of the pie crust. Place the pie crust in the oven directly on the center rack. Bake the pie crust for about 8-10 minutes until barely browned. Remove from the oven and immediately lower the oven temperature to 350F°1 9 ½-10" unbaked pie crust, 2 Tbsp dijon mustard
Prepare the filling and bake the quiche:
- While the Pie crust is par baking, saute the sliced mushrooms and chopped shallots in 2 teaspoons oil or butter until the mushrooms are nicely browned and the shallots are soft, about 8 minutes. Add the asparagus tips and saute another 2-3 minutes, just until the asparagus is bright green and still firm. Remove from heat and set aside.4 ounces sliced mushrooms, 1 small shallot, ½ pound fresh asparagus
- Grate Monterey jack cheese, divide into two 1-cup portions and set aside. Place softened cream cheese in the bowl of a stand mixer. Beat on medium until smooth. Add cream, egg yolks, and egg, beating between each addition. Add ½ teaspoon salt and black pepper to taste. Scrape the bowl and beat for about 30 seconds more.2 cups Monterey Jack cheese, 8 ounces cream cheese, ½ cup heavy whipping cream, 2 egg yolks, 1 egg, ½ tsp salt, black pepper
- Place the cooled pie crust on a baking sheet. Sprinkle one cup of Monterey Jack cheese over the bottom of the pie crust and add the mushrooms and asparagus over the cheese. Pour the cream cheese mixture over the vegetables. Sprinkle the remaining cup of Monterey Jack cheese over the quiche and grind extra pepper over the top of the cheese.
- Place the quiche and baking sheet into the 350℉ oven and bake for 40 minutes. After about 30 minutes, start checking the quiche and if the crust or top seems to be getting browned too quickly, place some aluminum foil over to slow the browning.
- After 40 minutes, insert a knife in the center. It should come out pretty clean except for the melted cheese.
- Remove the quiche to the stove top and let cool until the top evens out a bit, about 5 minutes. Serve immediately, or cool to room temperature and refrigerate to serve later.
Equipment
Notes
- If the crust rises during baking- After removing from the oven, gently and slowly, using a rubber spatula, push the crust back to shape in the pan.
- Bringing cream cheese to room temperature- To quickly bring the cream cheese to room temperature, either leave out on the counter for about an hour, depending on the temperature in your kitchen, or you can quickly soften it by placing on a dish in the microwave and heating for 2 minutes on power 2.
- If the cream cheese is lumpy- If you forget to bring the cream to room temperature, it may make your cream cheese clump up a big when they're beat together. This is perfectly fine. The cream cheese will melt smoothly as it bakes.
Recipe adapted from The Heartstone Inn, Eureka Springs, AR
The best quiche I’ve had in a long time! I would like to make two and freeze one to have on hand. How long will this keep in the freezer and are there any instruction in doing so? Thank you for sharing!
Hey! Thank you for posting. The ingredients look great. The instructions are daunting! A recipe is suppose to be a simple step by step. the erroneous detail or helpful tips are great for the blog, but those of us that aren’t cooking for the first time just need the simple steps to guide. If you were broadening your anudience- others could reference the blog for breakdowns. Or refer to foot note tips. When trying to cook and reference a recipe you’ve really made it difficult in a pinch to follow steps as you have to skim read every time you need the “meat” of the actual step. Sometimes when cooking my working and short term memory would like to take it easy. I, like most who cook, turn to auto pilot with quick glances to steps for guidance. This format does not allow this.
Though- I do appreciate how thorough you are, the layout could be far more user friendly for practical application. Please consider my input. I do believe you’re an excellent cook with great tips!!! You’d be excellent at teaching a class of perhaps a YouTube video. Cheers!
I cannot tell you how much I appreciate this input! I’ve never thought of it like this when thinking that giving more instruction is helpful for everyone. I will take your advice for how it’s intended, Mr. or Ms. White. I hope you’ll check back soon, as I’ll take to heart and modify this recipe as well as others. I’m putting together a post for my family’s salmon Pattie’s this weekend and will utilize your advice! Truly, thanks so much!
Literally everything I make from this site is a keeper! The quiche turned out picture perfect exactly as posted! My sincerest thanks to you, Sally, for helping me grow my recipe collection!
Emily, you have no idea how much I appreciate this, you just made my entire month! It’s comments like this that keep me going, thank you again. Also. I’m glad you like the quiche as much as we do.
Loved how creamy this turned out and didn’t run when it was plated. I think I will leave out the corn next time.
This is my plan for Thanksgiving Brunch! I love that I can make a head of time and preheat when we need it.
delicious! Turned out perfectly 🙂
Do you think this quiche would work WITHOUT a crust? If so, it would fit into a keto lifestyle, perfectly.
Hi Ruth, this would be a great crustless quiche!
Thank you so much for your reply!
I finally made the quiche sans the crust. It was delicious! I followed your recipe, except I substituted 10 ounces of frozen broccoli for the zucchini and corn. After letting the broccoli thaw, I squeezed out as much liquid from it as possible, before using it in the quiche. Thank you for sharing your recipe!
Thanks, Ruth! I love your changes and have thought this would be delicious with broccoli! Thanks for taking the time to comment and I’m glad you liked the recipe.
I am SO GLAD you posted this recipe! The texture of the quiche is absolutely spot on what you want. My entire family raved about this quiche! Thank you Sally it was wonderful!
Thanks so much, Katie! I cannot tell you how many times I’ve made this recipe in the past month during testing and my family and testers loved it too. Your comment means a lot.
I made this for dinner and it’s definitely a keeper! My husband said it was the best quiche he’s ever had, and I agree. Served it with a side salad.
I can see this becoming my favorite dish!
Tyler, It’s definitely ours right now!
You had me at “Creamy, Quiche.” I can never get mine to look like yours does in these pictures so, I’m pretty excited to make this. I think I was using too many eggs.
Hi Kristen, The silkiness of this quiche is so delicious and I really hope you try it. 🙂
So excited to try this!! I bet this would be yummy with caramelized onions and bacon.
Hi Lindsay, Definitely! If you add those, be sure to let me know. I have a vegetarian in the house but really want to make it with bacon myself.
Hi Sally, I’d like to make this for the freezer to feed us when baby #2 comes. Would you reheat from frozen or defrost first?
Hi Renee, I would defrost it first. I give instructions in the post and I’ve frozen this quiche before with great results!
This looks absolutely Devine! Love the layering too! Making this next week 🙂
I had the privilege to be a tester for this quiche and I have to say, this is THE BEST, MOST CREAMIEST quiche I have ever tasted! The mustard brushed on the bottom of the crust is a must! It adds such a great flavor. Im so happy the recipe is finally on GDM so I can make it weekly! Thank you Sally!