Description
A delightful dish that combines earthy flavors of mushrooms with fresh asparagus in a creamy filling, nestled in a flaky crust.
Ingredients
Scale
- 1 pre-made buttery pie crust (9-inch)
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup heavy cream
- 1 cup Gruyère cheese, shredded
- Salt and pepper to taste
- 1 tablespoon olive oil or butter (for sautéing)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the pre-made pie crust into a 9-inch pie dish and poke holes in the bottom.
- In a skillet, heat olive oil or butter, sauté onion and garlic for 2-3 minutes, then add mushrooms and asparagus, cooking for 5-7 minutes.
- In a bowl, whisk together eggs and heavy cream, then stir in Gruyère cheese, seasoning with salt and pepper.
- Add sautéed vegetables to the egg mixture and pour into the pie crust.
- Bake for 35-40 minutes until set and golden brown, then cool for 10-15 minutes before slicing.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Wrap tightly in plastic wrap or foil for longer storage.
- For reheating, microwave slices or freeze before baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Asparagus, Mushroom, Quiche, Brunch, Vegetarian