Asparagus and Shiitake Quiche

Oh, the asparagus has arrived!  This time of year brings with it great anticipation.  Asparagus harvested up the road means that the corn and tomatoes are being planted and that the strawberry fields will soon be ready for U-pick and then the whole summer will open up with an abundance of fresh local fare.  The asparagus always leads the band.

This lovely little dish is based on the asparagus and moral quiche recipe in the April edition of Sunset magazine based on what was hanging out in the pantry.

Asparagus and Shiitake Quiche


2 frozen pie shells

4 eggs

1 pkg fresh shiitake mushrooms

3 cups thick asparagus spears, cut in 2 inch pieces, stalks split in half

3 cups half and half

1 1/2 tsp salt

1 tsp white pepper

1 tsp Coleman’s mustard

1 1/2 cups provolone cheese, grated

2 green onions, finely chopped, optional


1.  Prepare pie shells according to directions.  Preheat oven to 375 degrees while allowing the pie shells to cool.

2.  Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds.  Drain in a colander and gently rinse with cold water to stop the cooking process.  Drain and pat dry.

3.  Remove stem tips from mushrooms and slice into 1/4 inch pieces.

4.  In a bowl, whisk eggs half and half, salt, white pepper, and mustard to blend.  Sprinkle provolone and green onions in the prepared crusts, dividing evenly.  Arrange the asparagus and mushrooms in the pie crusts, again dividing evenly.  Pour egg mixture over vegetables.

5.  Bake quiche on bottom rack until filing no longer jiggles when gently shaken, 40 to 45 minutes.  Let cool in pan on a rack at least 30 minutes.  Serve warm or at room temperature.


  • The original recipe called for gruyere cheese which would be delicious in the recipe.  Provolone made it into mine due to the “clean the pantry” concept.
  • Yes, you can make your own crust.  And if you do, feel free to gloat.
  • Honestly, I’ve never had a morel mushroom, but they just didn’t look yummy in the magazine photograph.  And, I’d just picked up some fresh shiitakes at the store just because they were fresh and not dried.  Choose your favorite mushroom and use it without worry.
  • The recipe was expanded for two quiches simply because there were two pie shells in the package and an ample supply of ingredients were in the pantry.  It can be halved for just one quiche easily.

2 responses to “Asparagus and Shiitake Quiche

  1. I have made my own crusts as part of a quest for “the perfect apple pie.”

    Guess what. I can’t make it much better than the frozen ones and those don’t advance planning to allow for the chilling of the dough.

    Frozen crusts rule!

  2. I’m headed to the farmers market this weekend specifically to search out fresh asparagus. Can’t wait to try this!

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