Skyscraper-Mushroom-and-Asparagus-Quiche
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Skyscraper-Mushroom-and-Asparagus-Quiche
pie dough wrapped in plastic wrap
cough pressed into baking pan
parchment paper on pie crust
rice and beans on top of parchment paper on top of dough

Preheat the oven to 325 degrees F.  Cook the  mushrooms, onion and thyme in a large skillet sprayed with cooking spray over moderately high heat until soft and fragrant.  About 10 minutes.  Season with salt and pepper and put to the side.  NOTE:  Select four of the nicest mushroom slices to use as the topper on the quiche.  Put to the side.

mushrooms cooking in skillet

In a pot of hot, simmering water, blanch the asparagus for about one minute then put them in ice water to stop the cooking.  Drain them in a colander, pat dry with paper towels and put to the side.  Select four for the top of the quiche.  Put them to the side with the selected mushrooms.

asparagus in ice water
mushrooms and asparagus on board

Place 1/4 cup of the shredded cheese over the bottom of the prepared crust.  Then in a bowl, combine the half and half, cream and eggs.  Season with freshly grated nutmeg, one teaspoon of salt and 1/2 teaspoon of black pepper.  Stir in the remaining cheese.

shredded cheese
pouring cream into bowl
nutmeg on cream in bowl

Add all the vegetables except for the asparagus and mushrooms you’ve saved for the top of the quiche.  Mix into the egg  mixture.

veggies in egg mixture in a bowl

Pour the egg mixture into the pastry shell.  Top the mixture with the saved mushrooms and asparagus…arrange in a decorative pattern.

quiche batter in pan
quiche batter topped with decorative veggies

Bake the quiche for about 1 1/2 – 2 hours until brown on top and the eggs are just set in the center.  If you jiggle the pan, the middle will move slightly.  That is fine and the quiche is done.  It will set up as it cools.

Let it cool in the pan for 10 minutes so it is ready to slice.  Run a knife around the edges of the quiche gently separating it from the pan.  Carefully open the spring form pan.  Make sure nothing is sticking to the pan.  If there is, gently use your knife to press the loose section into the quiche.  Cut into wedges and serve warm or at room temperature.

NOTE:  Check the quiche starting at 1 1/2 hours and then check every 10 minutes until done while it bakes.

Enjoy.

baked quiche
Skyscraper-Mushroom-and-Asparagus-Quiche

Skyscraper Mushroom and Asparagus Quiche

This mixture of mushrooms and asparagus marries perfectly with Jarlsberg cheese to make a mile high quiche. This is a show stopper.
5 from 1 vote
Prep Time 1 hour 30 minutes
Cook Time 2 hours 25 minutes
Total Time 3 hours 55 minutes
Course Brunch
Cuisine General
Servings 12 Served
Calories 222 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

QUICHE FILLING

  • 1 Lb. Mushrooms thinly sliced
  • 1 Lb. Asparagus cut into one-inch lengths keep two of the nicest stalks whole to top the quiche
  • 4 Green onions chopped
  • 1 Tsp. Dried thyme
  • 8 Oz. Jarlsberg or Swiss Cheese shredded
  • 3 Cups Half and half
  • 1 Cup Heavy Cream
  • 6 Eggs beaten
  • Freshly grated nutmeg to taste
  • 1 Tsp. Kosher Salt
  • 1/2 Tsp. Freshly grated black pepper
  • Cooking Spray

PASTRY SHELL

  • 2 Cups Four
  • 1 Tsp. Kosher salt
  • 8 Oz. Cold unsalted butter, cut into pieces
  • ¼ Cup Ice water

Instructions
 

Quiche Filling

  • Preheat the oven to 325 degrees. Cook mushrooms, onion and thyme in a large skillet sprayed with cooking spray over moderately high heat until cooked through. About 10 minutes. Season with salt and pepper to taste and put to the side to cool. (Select 4 of the nicest mushroom slices to use to top the quiche.)
  • In a pot of simmering water, blanch the asparagus for about one minute then put them in ice water to stop the cooking. Drain the asparagus and put to the side to remove any excess water and cool. Dry with paper towels before adding to quiche mix.
  • Prepare your pastry shell. (See instructions below).
  • Sprinkle 1/4 cup of the cheese over bottom of the Pastry Shell. Combine the half and half, cream and eggs; season with freshly grated nutmeg, about 1-teaspoon salt and 1/2 teaspoon pepper. Stir in the remaining cheese and all the vegetables (except the two whole asparagus stalks and the pretty mushrooms slices you’ll use to garnish) into eggs. Pour egg mixture into pastry shell. (Top the quiche filling with the two whole asparagus stalks and four prettiest slices of the mushrooms in a decorative pattern. See photos for inspiration!)
  • Bake the quiche for about 1 1/2 – 2 hours, or until brown on top and the eggs are just set in the center. You can jiggle it in oven and if there is a slight movement to the middle section; the quiche is done. This will finish cooking while cooling. Let it cool slightly in the pan so it is easy to slice. Run a small spatula or knife around the edges of the pan to loosen the quiche from the pan sides. Carefully open the spring pan, checking the outer edges to be sure nothing is sticking. Cut your masterpiece into wedges and serve warm or at room temperature. NOTE: Check the quiche at 1 1/2 hours and then every 10 minutes until center is almost set.

Pastry Shell

  • In a standing mixer or a food processor mix flour and salt. While machine running, add butter until mixed in. Add water, half at a time just until thoroughly incorporated. Flatten the pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight.
  • Place a 9-inch spring form pan on a baking pan with sides and line it with parchment paper or tinfoil. This will keep your baking sheet clean. Spray the inside of the pan with cooking spray. Spray it really well to prevent sticking at to help with removing the spring form ring when finished cooking.
  • On floured board, roll out pastry into a 16-inch round; transfer to the spring form pan and press it firmly up to the top of pan, completely covering the inside of the pan and creating the crust. Refrigerate the pastry for 15 minutes to firm up.
  • Preheat the oven to 375°. Line the pastry shell plastic wrap or parchment paper and fill the shell with dried beans or rice. (You can also use actually pie weights. I got mine at amazon for less than $8 and then you have them forever. You can buy them here: pie weights) Bake the crust for about 40 minutes, or until lightly browned. Grab the plastic wrap or parchment paper and remove the beans, rice or pie weights. Bake crust for another 15 minutes until nicely browned. Cool Pastry shell. The pastry shell can be covered and kept on the kitchen counter at room temperature overnight.

Nutrition

Calories: 222calCarbohydrates: 20gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 466mgPotassium: 334mgFiber: 4gSugar: 8gVitamin A: 1035IUVitamin C: 2mgCalcium: 99mgIron: 6mg
Keyword breakfast, brunch, cheese, eggs, healthier choice
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