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Mushroom Asparagus Fontina Quiche Recipe

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


  1. 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.
  2. 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.
  3. Bake quiche until golden brown and set in center, about 45 minutes. Let cool for 5 to 10 minutes and serve.