Asparagus Mushroom Quiche

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Rating: 4
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Prep Time15minutes
Cook Time45minutes
Passive Time
Nutrition Facts
Asparagus Mushroom Quiche
Amount Per Serving
Calories 237 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 89mg 30%
Sodium 420mg 18%
Potassium 190mg 5%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 4%
Vitamin C 3%
Calcium 9%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

When my husband and I were first married, I used to make quiche several times a year. I am not sure why I have not made it in recent years but am happy I made some today!

If you are not a fan of asparagus, you can substitute spinach, broccoli, or cauliflower. This recipe comes together in about 30 minutes and can be made ahead and served at room temperature, heated in the microwave, or cold.

It is always great with a side salad or some freshly sliced tomatoes. You can also use any pie crust recipe or the refrigerated version.

This recipe makes 2 pie dishes and is good in the refrigerator for about a week. You can also slice it and freeze individual portions that can be defrosted and reheated in the microwave.



  • 6 Tbl. Earth Balance stick, melted
  • 6 large green onions, sliced
  • 8 oz. mushrooms, diced
  • 2 cups asparagus, chopped
  • 1/3 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/3 cup dry white wine optional
  • 3 cups Oatly, or other non-dairy, full fat milk
  • 1 Tbl. Better than Bouillon vegetable flavored
  • 12 oz. JustEgg 1 container
  • 1/2 cup Follow Your Heart Parmesan Shreds
  • 2 cups Violife Cheese, shredded


  1. In a large saute pan, melt Earth Balance and add onions, cook, over medium heat, for 2 minutes.
  2. Add mushrooms and cook for 2 minutes. Add asparagus and cook for an additional 5 minutes.
  3. Add salt, garlic powder, and optional wine. Continue cooking for 5 minutes and remove from heat.
  4. Immediately stir in 1/3 cup flour. Let cool for about 15 minutes.
  5. In a large bowl whisk 1 Tbl. Better than Bouillon into the 3 cups of Oatly (DO NOT USE REDUCED FAT). Add JustEgg and cheeses. Mix together with the cooled vegetable mixture.
  6. Divide mixture into 2 pie dishes lined with UNBAKED pie crusts.
  7. Bake at 350 degrees for 30 minutes. Increase oven temperature to 475 and bake for an additional 45 minutes. Let quiche rest outside of the oven for at least 45 minutes.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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