Sauteed Asparagus, Mushroom & Goat Cheese Quiche

20140220_181935  Who doesn’t love quiche?  You can put anything with eggs and cheese and it’s spectacular.  Quiche can be as simple or as savory as you like.  Think outside the box and see what ensues.   My dad recently became fond of quiche – real men do eat quiche.  He’s requested a philly cheese steak quiche.  Hmmmmm, that just may be doable.

Sauteed Asparagus, Mushroom & Goat Cheese Quiche


4 eggs
3/4 – 1 cup half & half (if you like a more custard-like quiche, use 1 1/2 cups)
1/4 cup sliced baby bella mushrooms
½ cup asparagus, sliced diagonally into 1 inch pieces
3 slices cooked bacon, crumbled
2 Tbsp chopped green onion, green part
1 roma tomato, sliced thin
salt & pepper
dash nutmeg
desired spices
½ cup crumbled goat cheese
9″ pie crust (frozen, refrigerated or homemade)


I always blind bake my pie shell.  This alleviates the potential of a soggy bottom.  There’s nothing worse than soggy pie crust.  While preparing your veggies, line your crust with foil or parchment and place pie weights in it.  Pop it in a 400 degree oven for about 15 minutes.   And yes, I cheated and used a frozen pie shell.  Don’t judge!


Gather all your fixins.  The bacon was in the oven cooking when I snapped this pic, so he’s the only member of the team missing. (Click HERE for my perfectly cooked, crisp bacon method)


While your crust is baking, combine your eggs, half & half, nutmeg, salt & pepper and any spices you desire.  I used a tsp of tarragon.  Set aside.

Saute your mushrooms and asparagus in a tablespoon of olive oil.  A new oil & vinegar store has recently opened and I’ve fallen in love with all their oils and balsamic vinegars infused with some of the most delicious flavors.  For this recipe I chose a wild mushroom and sage olive oil.  Can I just say, I would drink this straight from the bottle if it wouldn’t appear to be just plain weird.  It’s just that good.


When that’s done, remove from heat and set aside.  Crumble your bacon and set aside. Remove your pie crust from oven, remove foil & pie weights (or dried beans) and let cool slightly.  Reduce oven temperature to 350 degrees.

Spread your sauteed veggies evenly in the bottom of the crust.  Sprinkle your crumbled bacon on top of the veggies.  Then place the sliced tomatoes, topped with the goat cheese and green onions.  Give your eggs a quick whisk and pour evenly and gently over the top of the veggie mixture.


Place your pie plate on a baking sheet and bake for approximately 50-60 minutes or until set.  Check periodically.  If the edges begin to brown quickly, cover them with foil or a pie crust cover to keep them from burning.

Remove quiche from oven and let cool for 5 minutes.  Slice & enjoy with a green salad tossed in a yummy balsamic.  I just happened to have a fig balsamic that is just to die for.



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