Asparagus Morel Mushroom Quiche Recipe
One of the best dishes to celebrate Spring, my Asparagus Morel Mushroom Quiche Recipe makes a delicious breakfast but can be served any time of the day. This Asparagus Mushroom Quiche can be made with fresh, frozen or dried morel mushrooms – or you can substitute your favorite mushroom in place of the morels too!
This Asparagus Mushroom Quiche Recipe makes a delicious breakfast but can be served any time of the day. Fresh, frozen or dried morel mushrooms can be used, making this a year round dish to add to your meal rotation.
I have such memories associated with food from my childhood. Many were of foods I enjoyed or cooking with family. But I also have foods that I put up on a pedestal as being “fancy.”
Dishes that I associated with gourmet, fine dining. Dishes that I wanted to try, recipes I wanted to make, meal I wanted to serve in my home when I grew up. And ingredients that I could only HOPE to try someday.
Quiche and Morels were amongst the foods that seemed much more elusive than they actually are.
A quiche is actually easier to make than an omelet and morels grow prolifically in our area, giving me ample opportunities to use them in a wide variety of dishes like Creamy Morel Mushroom Barley Soup, Morel Mushroom and Ramp Chowder, Breaded Morel Mushrooms {Gluten Free}, Crispy Chicken Thighs with Morel, Ramp & Kale Cream Sauce and this Morel Quiche with Asparagus and Gruyere!
One of the best resources I’ve found for making the perfect quiche every time is by Sally’s Baking Addiction. In her Perfect Quiche Recipe, she shares a basic template that I’ve adapted for this recipe as well as every quiche I make.
The ratios of eggs, cream, cheese and veggies stay the same, only you can custom combine flavors that suit your tastes perfectly. Like this Gruyere Quiche with mushrooms and asparagus!
Making a Quiche is not difficult but you do need to plan ahead a little.
How to make an Asparagus Mushroom Quiche
To get started, you’ll need to gather all your Morel Quiche ingredients including a pie crust.
You can use any pie crust that you like.
If you are gluten-free or grain-free, you’ll want to use my Paleo Pie Crust recipe. It turns out perfect every time and tastes amazing.
That being said if you’re overwhelmed by spring and all the chaos it brings with it, like daily hikes foraging for Morel Mushrooms; like me. Then by all means, don’t feel guilty about using a pre-made crust, I’m personally a fan of both the pie dough and the pie crusts from Aldi.
BUT Wait… If you are keto/low carb (or don’t want the hassle of a crust) feel free to omit it all together and just make this into a morel asparagus frittata instead!
The pie crust will need to be par-baked & cooled prior to making the quiche. I suggest using parchment paper and pie weights to keep the bottom flat and evenly cooked. (if you are avoiding carbohydrates, just omit the crust completely!!)
It’s also a good idea to use a pie crust protector, if you have one so your edges don’t get too dark.
While your are baking/cooling your pie crust you can give your sliced mushrooms, onions and asparagus (cut into 1 to 2-inch pieces) a sauté. I always suggest using a lightly cooked vegetable, not raw for the best quiche. (over medium-high heat) And don’t use too much fat to sauté your veggies in a large skillet, if you notice any excess drain it off by dabbing with paper towels, if needed.
I can’t resist but to tell you how much I sincerely am loving my new Ninja Foodi NeverStick Skillets. You know I love my cast iron, stainless steel and carbon steel cookware but sometimes a non-stick pan is best!
Next you’ll want to combine your eggs, cream, salt and pepper then whisk it, whisk it real good in a large bowl. (Can you use whole milk instead of heavy cream? Yep but I’m telling you cream is better)
Then add the cooked and remaining ingredients to your baked/cooled pie crust and bake at 350 for about 45 minutes.
Waiting is the hardest part of making a quiche. I find myself staring into the oven, just waiting for it to be done! You too??
These pictures are making my mouth water and I literally just finished eating a piece of Morel Asparagus Quiche 5 minutes ago!
I prefer to enjoy my Asparagus Mushroom Quiche at room temperature, not right out of the oven. And I just eat it with my hands and don’t bother with a fork, but hey that’s just me. So much for a morel mushroom quiche seeming fancy, right??
Tips for the Best Asparagus Mushroom Quiche
- Fresh Asparagus or Frozen Asparagus will both work interchangeably in this easy quiche recipe, but I wouldn’t recommend canned.
- Morel Mushrooms can be Fresh, frozen, freeze-dried or dried/dehydrated. The versatility of make this quiche recipe suitable for everyone to make, even if you don’t forage for wild edibles yourself or morels are out of season. You can also ditch the morels completely and use any other of your favorite mushroom varieties such as baby Bella.
- Gruyere pairs deliciously with morels and asparagus in this spring quiche recipe, but if you’d like to use a different cheese I suggest Swiss or gouda, even cheddar would work in a pinch.
- If you have access to Ramps, they would be awesome used in place of the green onions. But be cautions, they can be very strong flavored so I would only put in one chopped ramp for the whole dish.
- Quiche can be refrigerated for up to 5 days and reheated as desired. For longer storage (up to 3 months) you can tightly wrap and freeze your prepared quiche or individual slices to enjoy at a later time. I have made 4 of these Morel Asparagus Gruyere Quiches for the freezer so that I can enjoy them for breakfast for months to come!
- Other flavors can be incorporated, if desired like garlic, dijon mustard or cheddar cheese.
I hope you enjoy this Recipe. Please share this recipe on social media and/or pin it for later on Pinterest.
No matter when you choose to enjoy this Mushroom Asparagus Quiche; Breakfast, Brunch, Lunch or Dinner you won’t be disappointed. To make it a meal serve this Asparagus Quiche recipe with a tossed salad drizzled with my Sweet Wild Ramp Dressing.
If you like this Asparagus Mushroom Quiche recipe try these Wild Mushroom Recipes Next:
- Keto Cheese Stuffed Zucchini Boats with Chanterelle Mushrooms
- Swedish Maitake Mushroom Meatballs Recipe {Keto, Grain & Gluten-Free}
- Pressure Cooker Wild Mushroom Broth
- Savory Chanterelle Mushroom Pancakes
- Chicken of the Woods Mushroom Hashbrowns {Vegan, Vegetarian & Gluten-Free}
Asparagus Morel Mushroom Quiche Recipe
Equipment
Ingredients
- 1 pie crust
- 2 tablespoons Butter (or ghee)
- 12 medium morel mushrooms or dried morels, reconstituted
- 1 cup fresh or frozen Asparagus cut into 1in pieces
- 1/4 cup Onion finely chopped
- 4 large Egg(s)
- 1/2 cup Heavy Cream
- 1/2 cup gruyere cheese shredded
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400°F
- Partially bake your pie crust, following the instructions on purchased pie crust or the recipe you used. Crust can be prepared and baked up top 3 days in advance and stored, tightly wrapped in the refrigerator. These instructions on the crust process are a genral guide.
- Prepare your pie crust in a 9 in pie pan.
- Place parchment paper and pie weights in your pie crust and bake for rouhgly 15 mintues.
- Allow your pie crust to cool slightly, then carefully remove your pie weights & parchment. Crust can still be warm when you pour in the filling.
- After removing your pie crust from the oven, reduce heat to 350°F
- In a skillet over medium heat, saute morel mushrooms with a pinch of salt in butter until the liquid is evaporated. Roughly 3 mintues.
- Add onions and asparagus, lightly saute until soft, rouhlgy 2-3 mintues. Remove from heat, set aside.
- Combine egg, cream, salt and pepper, wisk until smooth.
- Place sauteed vegetables and shredded cheese in the bottom of your partially baked pie crust, pour egg mixture over top.
- Bake at 350F for 45-55 mintues.
- Allow to cool slightly before serving. Quiche is best served warm and not extremely hot. Quiche can be kept in the refrierator for up to 5 days and eaten reheated or chilled.
Notes
