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Asparagus and Mushroom Quiche

Rated as 4.56 out of 5 Stars

"This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner."
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Ingredients

1 h servings 368 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble 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 portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
  4. Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
  5. Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon 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.
  6. Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.

Nutrition Facts


Per Serving: 368 calories; 28.3 g fat; 13.5 g carbohydrates; 15.4 g protein; 115 mg cholesterol; 788 mg sodium. Full nutrition

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Reviews

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  1. 85 Ratings

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Most helpful positive review

I used this recipe for a Brunch baby shower. I omitted the bacon. (veggie group) I was a little nervous when I took it out of the oven and started cutting it. It was watery in the center. But on...

Most helpful critical review

Meah, kind of watery, and the egg mixture was scant when I poured it on before putting it in the oven. Try 3 eggs and 1 cup half & half instead. I used cremini mushrooms, frozen wheat pie crus...

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I used this recipe for a Brunch baby shower. I omitted the bacon. (veggie group) I was a little nervous when I took it out of the oven and started cutting it. It was watery in the center. But on...

This was Amazing!! A keeper for sure. I used mozzerella and cheddar instead of feta. My family really enjoyed it and it was gone in no time. Also for a crispier crust I recomend popping the pa...

This was a great recipe. I made the recipe exactly as written. I didn't personally like the bacon, and would probably use a milder cheese instead if the feta. My husband loved it!!

Amazing! This had a ton of flavor. The only thing I did different was that I sauteed the onions & mushrooms in leftover fat from the bacon. Will definitely make again!

Loved this recipe - was a big hit with all my friends. The only thing I did different was make it with a phyllo pastry crust and mozza cheese. Making it for girls weekend soon

I had some asparagus, mushrooms and bacon leftover from the other quiches I made for Easter brunch so I threw this together too. It was very tasty, not a slice was left.

MMMMMM! The mushrooms and feta cheese make this taste amazing. 3 of my 4 kids devoured it and asked for seconds...that says something. My son even had it for lunch the next day reheated in the ...

This quiche was great. Easy to make and tasted wonderful. I have also experimented with adding different veggies, herbs and spices to the recipe. Great as-is or as a starting place for gastromic...

Absolutely wonderful quiche. I took one to work weeks ago and I still get comments about the wonderful brunch I brought. I had to copy the recipe to everyone.