Cheesy Asparagus and Mushroom Quiche Deserves a Place on Your Brunch Menu

Melty cheese makes this asparagus and mushroom quiche extra delicious.

No brunch dish is classier than quiche. The savory custard filling speckled with veggies and cheese will please all breakfast crowds. This cheesy quiche is begging for a spot at your Easter brunch.

Sally Humeniuk, with Cache Valley Creamery, shared the recipe for asparagus and mushroom quiche. Using multiple Cache Valley Creamery cheeses packs in the flavor and ooey-gooey texture.

This recipe calls for less eggs than the usual quiche. Cream cheese is used to thicken and make each slice even more creamy. Make sure you pull your brick out a few hours ahead of baking time so it can achieve room temperature status before you mix it in. This will help avoid any lumps.

Of course, add even more cheese on top when you pull it out of the oven. No one ever complains about more cheese!

Cheesy Asparagus and Mushroom Quiche

INGREDIENTS

• 1 9 ½-10″ unbaked pie crust, store-bought or homemade
• 2 Tbsp Dijon mustard
• ½ pound asparagus, cut into 1-inch pieces (about 1 cup)
• 4 ounces sliced mushrooms- cremini or white button
• 1 3/4 cups Cache Valley® Creamery Monterey Jack cheese, grated and divided (6 oz. before being grated)
• 8 ounces cream cheese, softened
• ½ cup heavy whipping cream, room temperature
• 2 egg yolks
• 1 egg
• ½ tsp salt
• black pepper, to taste
• 2 Tablespoons Cache Valley® Creamery shredded Parmesan

METHOD

Prepare the pie crust and par bake it:

1. If using a store-bought frozen pie crust, bring to room temperature while preheating your oven to 425F°. If using homemade pie crust, prepare the crust in the pie plate and flute the top. Prick the bottom and sides of the crust with a fork. Brush 2 Tablespoons Dijon mustard over the bottom of the pie crust. Place the pie crust in the oven directly on the center rack. Bake the pie crust for about 8-10 minutes until barely browned. Remove from the oven and immediately lower the oven temperature to 350 F°.

Prepare the filling and bake the quiche:

2. While the Pie crust is par baking, sauté the sliced mushrooms and chopped shallots in 2 teaspoons oil or butter until the mushrooms are nicely browned and the shallots are soft, about 8 minutes. Add the asparagus tips and sauté another 2-3 minutes; the asparagus should remain bright green and stay firm. Remove from heat and set aside.
3. Grate 1 3/4 cups Cache Valley® Creamery Monterey Jack cheese. Place 8 ounces softened cream cheese in the bowl of a stand mixer. Beat on medium until smooth. Add ½ cup heavy cream, 2 egg yolks, and 1 egg, beating between each addition. Add ½ teaspoon salt and black pepper to taste. Scrape the bowl and beat on medium-high for about 30 seconds more.
4. Place the cooled pie crust on a baking sheet. Sprinkle half of Monterey Jack cheese over the bottom of the pie crust and place the cooked asparagus, shallot, mushroom mixture over the cheese. Pour the cream cheese mixture over the vegetables. Sprinkle the rest of Monterey Jack cheese and mozzarella over the quiche and grind extra pepper over the top of the cheese.
5. Place the quiche and baking sheet into the 350℉ oven and bake for 40 minutes, checking at 30 minutes and if the crust or top seems to be getting browned too quickly, place a sheet of aluminum foil over to slow the browning.
6. After 45 minutes, insert a knife in the center. It should come out clean except for the melted cheese.
7. Remove the quiche from the oven and immediately sprinkle the shredded Parmesan over the top. Let the quiche rest for about 5 minutes. Serve warm or cool to room temperature and refrigerate to serve later.

Serves 6 people.

Notes

• Bringing cream cheese to room temperature- To quickly bring the cream cheese to room temperature, either leave out on the counter for about an hour, depending on the temperature in your kitchen, or you can quickly soften it by placing on a dish in the microwave and heating for 2 minutes on power 2.
• If the cream cheese is lumpy- If you forget to bring the cream to room temperature, it may make your cream cheese clump up a big when they’re beat together. This is perfectly fine. The cream cheese will melt smoothly as it bakes.
• Other Cache Valley® Creamery cheese that works in this recipe- Cheddar, Swiss, Colby Jack are all excellent in this quiche. Experiment with your favorites!

Find more recipes and ideas from Cache Valley Creamery on their website, cachevalleycreamery.com, or on their Instagram, @cachevalleycreamery.