Mushroom Asparagus Quiche

Mushroom Asparagus Quiche

SERVINGS

8

PREP TIME

15 Min

COOK TIME

40-50 Min

Wake up and start your day with our rich mushroom and asparagus quiche. As easy as it is elegant, this asparagus and mushroom quiche is loaded with thick-cut bacon, slivers of yellow onion and creamy gruyere cheese for irresistible goodness in every bite.
FEATURED PRODUCTS
Green Giant® Sliced Mushrooms

Green Giant® Sliced Mushrooms
WHERE TO BUY
Mushroom Asparagus Quiche

FULL RECIPE

Serving Size: 8

Prep Time: 15 minutes

Cook Time: 40-50 minutes

Green Giant product(s) used: Green Giant® Sliced Mushrooms

Lists of ingredients:

  • 1 (9-inch) store-bought pie crust, thawed
    3 slices thick-cut bacon, diced
    1 small yellow onion, diced
    1/2 cup chopped asparagus, ends trimmed
    1 jar (6.9 ounces) Green Giant® Sliced Mushrooms, drained
    8 large eggs
    1/4 cup heavy cream
    1 cup grated gruyere cheese
    1 teaspoon dried thyme
    1 teaspoon salt
    ½ teaspoon black pepper

STEPS

1 Preheat oven to 350ºF. Lightly grease a 9-inch pie pan with cooking oil. Press pie crust into pan, cut excess and roll edge. Set aside.
2 Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Remove with slotted spoon onto plate lined with paper towels to cool.
3 In skillet with bacon grease, add onions and asparagus. Sauté 5 minutes. Add mushrooms and sauté for 2 minutes longer. Remove from heat and cool 5 minutes.
4 In a mixing bowl, wWhisk together eggs, cream, gruyere, thyme, salt and pepper. Stir in bacon and sautéed vegetables. Pour into pie crust and bake for 40-50 minutes, until eggs are set. Cool for 10 minutes before slicing into wedges.

TIPS & TRICKS

Want to customize your mushroom and asparagus quiche? Try swapping the protein and cheese for prosciutto or savory sharp cheddar.

Serving Size: 8

Prep Time: 15 minutes

Cook Time: 40-50 minutes

Green Giant product(s) used: Green Giant® Sliced Mushrooms

  • 1 (9-inch) store-bought pie crust, thawed
    3 slices thick-cut bacon, diced
    1 small yellow onion, diced
    1/2 cup chopped asparagus, ends trimmed
    1 jar (6.9 ounces) Green Giant® Sliced Mushrooms, drained
    8 large eggs
    1/4 cup heavy cream
    1 cup grated gruyere cheese
    1 teaspoon dried thyme
    1 teaspoon salt
    ½ teaspoon black pepper

1 Preheat oven to 350ºF. Lightly grease a 9-inch pie pan with cooking oil. Press pie crust into pan, cut excess and roll edge. Set aside.
2 Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Remove with slotted spoon onto plate lined with paper towels to cool.
3 In skillet with bacon grease, add onions and asparagus. Sauté 5 minutes. Add mushrooms and sauté for 2 minutes longer. Remove from heat and cool 5 minutes.
4 In a mixing bowl, wWhisk together eggs, cream, gruyere, thyme, salt and pepper. Stir in bacon and sautéed vegetables. Pour into pie crust and bake for 40-50 minutes, until eggs are set. Cool for 10 minutes before slicing into wedges.

Tips & Tricks

Want to customize your mushroom and asparagus quiche? Try swapping the protein and cheese for prosciutto or savory sharp cheddar.

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