Leah Behr: Asparagus, Mushroom & Shallot Quiche

Asparagus, Mushroom & Shallot Quiche

This Mother's Day weekend I really did it big for mom. Saturday I took her to breakfast and for pedi's. Then Sunday I had her and Dad over to the new home for a homemade brunch, followed by a trip to the theater to see The Great Gatsby. (Great movie!)

My mom wanted quiche and I had never made it before, so the task seemed quite daunting in its unfamiliarity. Turns out...it was pretty easy. The only daunting part about it was that I forgot to bring over my pie pans, bowls, mixing spoons, or anything that you would need to take on a brunch at your house. In fact, I only had 1 (rather large) pot, 1 small frying pan, 3 whisks, a casserole dish, flatware, a cutlery set & the finest of paper plates to work with (in the new home)  I literally had to use the pot over and over, by quickly washing it after each step, to re-purpose its use for something else. What should have took 1.5 hrs, ended up taking closer to 2 - 2.5. Not to mention, I had to run to the market twice as I kept forgetting something. Of course... 

In the end, however, I pulled it off and am SO impressed with this quiche recipe that I have to share it with you all. I would venture to say that this is far from low cal, but hey, you can't count calories on holidays. 


Asparagus, Mushroom & Shallot Quiche
Adapted From Pioneer Woman: here  


1 Stick of Butter
7 Large Eggs
2 Large Shallots, Thinly Sliced
8 oz of Sliced Button Mushrooms
1 Pie Crust (store bought or prepared)
1 Bunch of Asparagus (cut into 1/2 inch slices) 
2 Cups Swiss Cheese
1 1/2 Cups Milk
Salt & Pepper, to taste


Melt butter in skillet. Add shallots and cook for a few minutes. Add mushrooms and asparagus and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes. 

Roll out pie crust and press into deep dish tart pan. (May also use 2 standard pie crusts for this recipe.) In a large bowl, beat eggs with milk. Add grated cheese, salt and pepper, and set aside. 

With a slotted spoon, add mushroom mixture into egg/cream mixture. Stir together. Pour into pie crust and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 400 degrees for 1 hour. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges. 

1 comment:

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