Sometimes being a vegetarian can be a challenge. The smell of a roast in the oven still makes my mouth water … but I don’t eat it. People ask me if I ever miss eating meat and while it doesn’t happen often, every now and again I just want to sink my teeth into a big juicy burger. I haven’t eaten meat for 3 years now and when I crave it, I reach for mushrooms. Yes, mushrooms. They have a rich flavor that satisfies my taste for meat. So I was thrilled when I found this heavenly quiche recipe stuffed with glorious mushrooms! (Recipe at end of post.)
Okay, the beans aren’t part of the recipe. But when you bake a pie crust, you want to weight it down so it doesn’t bubble up. I put a layer of parchment paper over the pie crust before adding the beans, then cooked the crust according to directions.
While the crust is baking, saute the veggies in a bit of butter. The original recipe called for shallots … I used leeks. I love leeks for cooking because they have a milder flavor and I’m not a big onion fan. Neither is my hubby.
You can mix together the egg mixture while the mushrooms and asparagus are being sauteed. I substituted light cream for the half and half. I also cut down the amount of cheese just slightly. Too much cheese and the quiche is too rich, in my opinion.
The best part of this quiche recipe is pulling it out of the oven and seeing its golden brown beauty. You could easily substitute any vegetables if you don’t like mushrooms or asparagus. I’ve also made this with spinach.
See all those beautiful mushrooms stuffed inside? This is the best quiche recipe I’ve ever tasted. Most quiche is too rich for my palette, but I think the Fontina cheese is key, which has a mild yet nutty flavor.
Mushroom Asparagus Fontina Quiche Recipe
1 frozen pie crust
2 tablespoons butter
2/3 cup chopped thinly sliced leeks, using white part only
5 cups sliced assorted mushrooms (I used a mix of small portabella and white button mushrooms)
1 cup asparagus, trimmed and cut into 1-inch pieces
4 large eggs
2/3 cup light cream
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated or ground nutmeg
5 ounces coarsely grated Fontina cheese, divided
Cook the pie crust according to package directions. While the crust is in the oven, melt butter in a large skillet over medium-high heat. Add leeks and saute until softened. Add mushrooms and sprinkle with salt and pepper and sauté until mushrooms just start to turn brown. Then add the asparagus and saute for 5 minutes. Remove from heat.
Preheat oven to 325 degrees. Whisk together the eggs, light cream, milk, salt, pepper, and nutmeg in large bowl. Add 4 ounces fresh-grated Fontina cheese and the vegetable mixture. Pour filling into your crust. Sprinkle remaining ounce of grated cheese over quiche.
Bake quiche until golden brown and set in center, about 45 minutes. Let cool for 5 to 10 minutes and serve.
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