Asparagus, Mushroom, and Goat Cheese Quiche
With spring in full effect, the sun getting warmer, and the days getting longer, eating outdoors and organizing (safe) brunch plans areback!
A fun brunch idea is a light quiche. Quiche is a savory, French egg-based tart that can be served hot or room temperature. While I prefer warm quiche in the colder months, having any slice of quiche for is a win for me. It’s a versatile meal too: breakfast, lunch, or dinner!
Traditionally, quiche is fairly heavy with extra egg yolks, heavy cream/whole milk, and bacon. To make things lighter, I nixed the extra yolks, used almond milk (it adds a sweet nutty flavor!), and added whole grain mustard for a kick. For a springtime twist, I used in-season asparagus- I used the thinner pencil variety because it cooks quicker and has a nice crunch. I also used shiitake mushrooms and creamy goat cheese.
You can definitely make your own pie crust, but here I bought a frozen one for simplicity. I’ve even baked the mixture in small muffin tins/ramekins to make savory egg custard. Not a fan of eggs? This veggie stirfry can also be a great side option. Recipe below, pick your own adventure!
Makes 1 9-inch quiche. Serves 6 people.
Ingredients
- 1 9-inch pie crust, thawed or made fresh (go you!)
- 2 tbsp olive oil
- Half bunch of asparagus, chopped
- 1/2 large onion, diced
- 1 garlic clove, minced
- Handful of shiitake mushrooms, roughly chopped
- 1 tbsp whole grain mustard
- 4 ounces goat cheese
- 2 large eggs
- 1 1/4 cups almond milk
Directions
- Bake pie crust until golden brown. A tip: with the pie crust in the tin, prick the bottom with a fork. This will prevent the crust from puffing up too much
- Over medium high heat, saute the onion in olive oil, 3 min
- Add asparagus and garlic. Cook for 2 min if using thin asparagus or 3 min if using a thicker variety
- Add the shiitake mushrooms, and cook for 7-10 min for extra caramelization
- Season with salt, black pepper, and mustard and remove from heat
- In a big bowl, whisk eggs and almond milk together
- Add warm vegetables to the egg mixture and pour into cooled, baked pie crust
- Dot quiche with goat cheese
- Transfer to 375F oven and bake for 30 minutes, rotating halfway
- Remove and cool for at least 10 minutes. The center will still be jiggly but will stabilize during cooling
- Enjoy now or store for 1-2 days in the fridge!
Yummy! Looks SO good. Any ideas for goat cheese substitutions? I’ve promise I’ve tried it many times…I just don’t like it. ?