Ida's Asparagus And Mushroom Quiche

Prep Time
Cook Time
1h 30m
Ready In

"This quiche is wonderful! The consistency is like a creamy custard with delicious asparagus and mushrooms, onions and cheese... Who could ask for more :) You may use a prepared crust for this recipe."

Original recipe yields 7 servings


  • Serving Size: 1 (419.5 g)
  • Calories 914.2
  • Total Fat - 65.5 g
  • Saturated Fat - 29.6 g
  • Cholesterol - 562.6 mg
  • Sodium - 1736.8 mg
  • Total Carbohydrate - 49.9 g
  • Dietary Fiber - 10.1 g
  • Sugars - 4.8 g
  • Protein - 35.7 g
  • Calcium - 574.8 mg
  • Iron - 4.5 mg
  • Vitamin C - 14.3 mg
  • Thiamin - 0.4 mg

Step 1

Quiche Pastry:

Step 2

Measure the flour, and put into the bowl of a food processor. Add small pieces of butter and shortening. Blend by hitting pulse button on the machine once every few secs., until it resembles coarse meal.

Step 3

Add water, and let continue to process until the mixture rolls into a ball, about 1 minute. The pastry can be rolled into a crust immediately.

Step 4

A pan with a removable bottom is preferred, but not necessary. Use a 10" pan. Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to keep the shell from rising.

Step 5

Bake in a preheated oven at 375 degrees, for 15-18 minutes. If the shell is transparent on the bottom, it is not done. Bake until the shell is no longer transparent. Cool, and remove the weights.

Step 6

Quiche Custard:

Step 7

Blend all custard ingredients well, and set aside.

Step 8

Pie Filling Mixture:

Step 9

Heat the olive oil in a saute pan. Add the asparagus, mushrooms, onions, and garlic. Cook on high heat for 3-5 minutes, turning frequently to keep from burning.

Step 10

Add the thyme, and stir well. Remove from the heat and cool. Once cooled, combine the asparagus mixture with the grated cheeses, and mix well.

Step 11

To Assemble And Bake:

Step 12

Preheat oven to 350 degrees.

Step 13

Mix the quiche filling and custard together, and pour carefully into the crust. Leave approximately 1/4 inch rim at the top.

Step 14

Bake for 30-40 minutes. Check for doneness by moving the pan.

Step 15

If the filling "wiggles", bake another 5 minutes. When done, let it cool completely.

Tips & Variations

No special items needed.



WOW! Delicious creamy custard consistency with just the right amount of seasoning. I used baby portabella mushrooms and I sliced my asparagus cross wise in 1/2 inch slices. I also replaced the cheddar with gouda as I had it left over from another recipe. I also cheated by using a bought pie crust. If could give this recipe 25 stars I would! Made for Recipe Tag.

review by:
(12 Mar 2012)