Cheesy Asparagus Mushroom Quiche

4.93 from 13 votes

Cheesy Asparagus Mushroom Quiche

Don't be put off by the use of only a few eggs in this recipe. The combination of a generous amount of cream cheese, heavy cream, an egg and two egg yolks makes the best, silky, creamy texture- you'll never want to make quiche any other way again.

Prep Time20

Cook Time45

Total Time1 5

Course: Main Dish

Cuisine: American

Keyword: eggs, pie, quiche, vegetarian,

Servings: people

Calories: 381kcal

Author: Sally Humeniuk

Equipment

1 colander or sieve
1 Cheese grater
Medium bowl
1 stand mixer or beaters and medium bowl
1 Baking sheet

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 2Tablespoons 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°

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.
Grate 2 cups Monterey jack cheese and set aside. Place 8 ounces softened cream cheese in the bowl of a stand mixer. Beat on medium until smooth. Add ½ cup cream, 2 egg yolks, and 1 egg, beating between each addition. Add ½ teaspoon salt and black pepper to taste. Scrape the bowl and beat for about 30 seconds more.
Place the cooled pie crust on a baking sheet. Sprinkle one cup of Monterey Jack cheese over the bottom of the pie crust and sprinkle corn over the cheese. Sprinkle zucchini over the corn. Pour the cream cheese mixture over the zucchini. Sprinkle the last one 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.

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.

Nutrition