Asparagus Quiche with Wild Mushrooms

A baked asparagus quiche.

Want a delicious quiche recipe that’s impressive but easy to make? This asparagus quiche with leeks and wild mushrooms is it! Filled with fresh spring veg in a fluffy egg custard and the convenience of a store-bought crust. Your whole family will love this dish.

Vegetables needed for the asparagus quiche.

Did you hear about the bumper crop of mushrooms they’re having out in California and the Pacific Northwest?  Apparently all that rain has led to “Goldilocks” conditions ( just right)- and they are literally inundated with gorgeous fungi!  I only wish I were there to forage, but I’m not… so I foraged a “wild mushroom blend” at my local market.  They’re not morels or hen of the woods, but this mix was perfect in this Wild Mushroom Asparagus Quiche.

If ever there was a dish that screamed Springtime, this is it!  Tender asparagus and mild oniony leeks are meant to be paired with meaty mushrooms.   I think it’s like a food-destiny!  

Tucking them into a flaky pastry doesn’t hurt either.  Ok, so I cheated and used the store-bought pie crust.  Don’t judge.  My grandmother used to make her own — but when Pillsbury started selling it in the refrigerated section, she tried it and said, “Well, if they can make a crust as good as mine, why should I bother?”  In my mind, this is now settled case law.

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Press the crust into the bottom and sides of the pie dish — so it doesn’t bubble or slide down when baking and prick it with a fork all over.  Set a piece of parchment paper in the crust and fill it with pie weights or a 1 pound package of dry beans (removed from the plastic packing – duh).  Blind bake for 8-10 minutes so the crust will set.

Cleaning leeks in a bowl of water.

To clean the leeks, trim the root and dark green parts and discard them to the compost pile.  Slice the leeks lengthwise and then crosswise into half moons.  Transfer the leeks to a bowl of cool water and swish with your fingers to dislodge any dirt.  Lift the leeks from the water into a salad spinner and spin dry…  You’ll see all the dirt and sand left behind in the water — it sinks to the bottom.

I left the pretty tips of the asparagus whole, but sliced the stems into bite sized rounds.  Blanche the asparagus in boiling water for about 2-3 minutes, then transfer it to an ice bath to shock it and stop the cooking.

Saute the mushrooms, and then the leeks and set aside.

Whisk the eggs with the half and half, milk and spice until well blended and frothy.

Stir the veg and cheese into the egg mixture.  Pour into your par-baked crust  and arrange the asparagus spears on top.  Sprinkle with reserved cheese.

Filling the crust with the egg custard and arranging asparagus spears on top.

Place the pie pan on a baking sheet (just in case anything overflows).  Also, to prevent the crust from browning too much (or burning, GASP) I loosely lay a piece of tin foil over the quiche for about half of the baking time.

Baked asparagus quiche cooling.

The result is a gorgeous golden crust and fragrant, puffed filling.  (The puff doesn’t last – but it sure is impressive when you take it out of the oven.)   Let the quiche rest for at least 10 minutes before serving.

An asparagus mushroom quiche resting.

If you’re making this ahead of time, let it cool, then cover and refrigerate.  The quiche can be served at room temperature or rewarmed for 20-25 minutes in a 300° oven.

A baked asparagus mushroom quiche.
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4.39 from 21 votes

Mushroom Leek Asparagus Quiche

This savory quiche is loaded with spring vegetables and a healthy dose of gruyere cheese.  A great make-ahead breakfast or brunch dish.
Author: Lisa Lotts
Course Main Course
Cuisine American
Keyword quiche
Dietary Restrictions Vegetarian
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 8


  • 1 9-inch pastry shell
  • 8-9 asparagus spears
  • 4 teaspoons butter
  • 8 ounces mushrooms such as oyster, shiitake and baby bella
  • 2 leeks
  • 5 large eggs
  • ½ cup half and half
  • ½ cup whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon nutmeg freshly grated
  • cups gruyere cheese grated


  • Preheat the oven to 450°.  Roll out the pastry shell to about 11″ in diameter.  Gently place the pastry into a 9″ pie pan and press it into the pan pushing on the sides so they don’t slip while baking.  Fold any overhanging pastry under and press the edges into a decorative pattern with your thumb and forefinger  or by using the tines on a fork.  Prick the bottom of the shell several times with the fork.  Place a piece of parchment paper over the pastry and fill with pie weights or one pound dried beans.  Bake for 8-9 minutes until pastry is set.  Remove from oven and set aside.
  • Turn the oven down to 350°.
  • Fill a medium bowl with cool water and ice.  Set aside.
  • Bring a shallow pot of water to a boil.  Trim the asparagus spears, getting rid of the tough bottom of the stem and reserving the top portion in 2-3 inch pieces.  With the middle portion of the stem, slice them into ¼” rounds.  When the water comes to a boil, transfer the asparagus to the boiling water for two minutes to blanche it.
  • Use a slotted spoon or spider to transfer the asparagus to the ice bath to stop the cooking and shock it.  Set aside.
  • Add two teaspoons of butter to a pan with a sprinkle of kosher salt and saute the mushrooms for 3-5 minutes over medium high heat or until tender and lightly brown.    Transfer mushrooms to a small bowl.  
  • Add the remaining two teaspoons butter to the same skillet and saute the leeks over medium heat until they soften and become translucent, about 5 minutes.  If you have a lid for the pan, place the lid on for a minute or so to assist in softening the vegetable (this has a steaming affect).  When the leeks are softened, remove the pan from the heat and add the mushrooms back to the skillet. 
  • Drain the asparagus and pat dry with paper towels.  Reserve the tips.  Add the asparagus rounds and gruyere cheese to the mushroom mixture.  Stir to combine.
  • In a medium bowl, whisk the eggs until frothy.  Add the half and half, milk, salt, pepper and nutmeg.  Whisk to combine.  Add the vegetable mixture to the eggs and stir until well combined.  Pour the filling into the pie shell.  
  • Place the dish on a baking sheet and set in the hot oven.  Place a piece of tin foil over the top of the quiche and bake for 45 minutes.  Remove the foil and continue to bake for another 20-25 minutes or until the quiche is set.  Remove from oven and let stand at least 10 minutes before serving.    
  • Quiche can be made a day ahead of time, covered and stored in the refrigerator and reheated in a 300° oven for 20-25 minutes.


Quiche is best the first day, but leftovers can be kept refrigerated for 2-3 days.
Reheat leftovers in a low oven (about 325°) for 10-12 minutes until warm.


Calories: 212kcal | Carbohydrates: 5g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 155mg | Sodium: 453mg | Potassium: 175mg | Sugar: 2g | Vitamin A: 1035IU | Vitamin C: 3.7mg | Calcium: 318mg | Iron: 1.4mg

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Looking for an easy Spring Quiche recipe?  Looking for an easy Spring Quiche recipe?  Wild Mushroom Asparagus Quiche - is perfect for brunch entertaining and great for Easter and Mother's Day!

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  1. 5 stars
    So good. I always forget how much I love quiche and this one is a keeper. Certainly helps us keep our ‘flexitarian’ journey yummy.

  2. 5 stars
    This was a beautiful and easy to make, delicious reheated. So glad my kids didn’t like it, more for me! 🙂

    1. Well, I’m happy that YOU enjoyed it, Ashley!

  3. I’m baking this now & it’s way too much filling for one 9-inch pan. I could only fit about half. Luckily my crust came in a 2-pack. I’m going to bake another to freeze for later. Did you only bake 1? Can’t wait to try this!

    1. Yes, I only made one, but perhaps my baking dish is deeper. Lucky you — you’ll have another for later! Let me know how you like it!

  4. 5 stars
    I just love a good quiche and I really love the flavors in this one. I also like how the long stands of asparagus look on top of this quiche. It makes such a great picture.

  5. There is just something totally special about wild mushrooms. It’s also great fun to go foraging for them. Your quiche looks amazing and I can image the flavour would be divine.

  6. 5 stars
    Beautiful instructional pictorials. O one could beat that crust or quiche for that matter! Love that you used wild mushrooms too!

  7. 5 stars
    This is such a gorgeous quiche. I love the way it looks and I can just imagine how delicious it is. And did I mention the crust? The crust!!!