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Mushroom & Asparagus Quiche
Mushroom & Asparagus Quiche
Full of veggies and healthy protein, it takes only 15 minutes of prep to get this delicious vegetarian egg pie in the oven. Whether served for breakfast, brunch, or even dinner, this easy quiche will be the star of your table.
Full of veggies and healthy protein, it takes only 15 minutes of prep to get this delicious vegetarian egg pie in the oven. Whether served for breakfast, brunch, or even dinner, this easy quiche will be the star of your table.
1 ea ready-to-bake pie crust (or your favorite crust recipe)
1 tsp Chili Extra Virgin Olive Oil
¼ cup finely diced onion
4 oz pkg sliced cremini mushrooms, roughly chopped
1 cup chopped asparagus (½-inch pieces)
1 tsp Sautéed Mushroom Spice Blend
5 ea large eggs
½ cup heavy cream
1 Tbsp Signature Spice Blend
½ cup crumbled goat cheese, optional
Preheat the oven to 375°F.
Unroll pie crust and press into a 9-inch pie dish and bake until the edges are
barely golden, about 10 minutes. Set aside.
To a medium skillet over medium heat, add the chili olive oil. When heated,
add the onion and mushrooms and cook, while stirring occasionally, until
just tender.
Add the asparagus and Sautéed Mushroom Spice Blend; stir to
combine. Remove from heat and set aside.
In a medium mixing bowl, whisk the eggs, heavy cream, and Signature Spice
Blend until fully combined. Stir in the cooked vegetables and goat cheese.
Pour mixture into the pie crust and bake for 30 to 35 minutes, until the center
is completely set.
Let cool for 5 to10 minutes before slicing and serving.
Yield: 1 quiche
*Try these other seasoning combinations:
• Leek Extra Virgin Olive Oil + Onion Obsession Spice Blend + California Spice Blend
• Oregano Extra Virgin Olive Oil + Greek Seasoning + Chimichurri Spice Blend
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