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Asparagus and Fontina Quiche

Asparagus and Fontina Quiche


Preheat the oven to 350 degree F.

Using a vegetable peeler, slice the asparagus lengthwise into long, thin strips, starting just under the tip of each stalk. Leave the tips whole. (Alternatively, cut the asparagus into 1-inch pieces.)

In a pot with a steamer insert or in a covered sauté pan fitted with an expandable steamer basket, bring 2 inches of water to a boil. Add the asparagus to the steamer insert or basket, cover, and steam until tender, about 30 seconds for strips and about 3 minutes for pieces.

Rinse the asparagus under cold water to stop the cooking. Drain well and set aside.

In a large bowl, whisk together the eggs, cream, garlic salt, and pepper. Stir in the Fontina, Gruyère, and reserved asparagus.

Pour the mixture into the unbaked pie shell.

Bake until lightly golden and set in the center when the pan is gently pushed, 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

Remove from the oven and let stand for 5 to 10 minutes before serving. Cut into 6 or 8 slices and serve warm or at room temperature.

The quiche is best served the day it is made. Tightly wrap leftovers with plastic wrap and store in the refrigerator for up to 2 days.


Mushroom Asparagus Fontina Quiche Recipe

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.)

This recipe from Epicurious is actually pretty easy to make. I edited it to reduce calories and fat.

Normally I like to make my food from scratch but for this quiche recipe I used a frozen pie crust. I like Mrs. Smith’s because the crust is thin and light, not too heavy, oily or dry.

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.

Serve Mushroom Asparagus Fontina Quiche with a side salad and you have the perfect meal!


Mushroom Asparagus Fontina Quiche Recipe

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.)

This recipe from Epicurious is actually pretty easy to make. I edited it to reduce calories and fat.

Normally I like to make my food from scratch but for this quiche recipe I used a frozen pie crust. I like Mrs. Smith’s because the crust is thin and light, not too heavy, oily or dry.

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.

Serve Mushroom Asparagus Fontina Quiche with a side salad and you have the perfect meal!


Mushroom Asparagus Fontina Quiche Recipe

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.)

This recipe from Epicurious is actually pretty easy to make. I edited it to reduce calories and fat.

Normally I like to make my food from scratch but for this quiche recipe I used a frozen pie crust. I like Mrs. Smith’s because the crust is thin and light, not too heavy, oily or dry.

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.

Serve Mushroom Asparagus Fontina Quiche with a side salad and you have the perfect meal!


Mushroom Asparagus Fontina Quiche Recipe

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.)

This recipe from Epicurious is actually pretty easy to make. I edited it to reduce calories and fat.

Normally I like to make my food from scratch but for this quiche recipe I used a frozen pie crust. I like Mrs. Smith’s because the crust is thin and light, not too heavy, oily or dry.

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.

Serve Mushroom Asparagus Fontina Quiche with a side salad and you have the perfect meal!


Mushroom Asparagus Fontina Quiche Recipe

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.)

This recipe from Epicurious is actually pretty easy to make. I edited it to reduce calories and fat.

Normally I like to make my food from scratch but for this quiche recipe I used a frozen pie crust. I like Mrs. Smith’s because the crust is thin and light, not too heavy, oily or dry.

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.

Serve Mushroom Asparagus Fontina Quiche with a side salad and you have the perfect meal!


Mushroom Asparagus Fontina Quiche Recipe

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.)

This recipe from Epicurious is actually pretty easy to make. I edited it to reduce calories and fat.

Normally I like to make my food from scratch but for this quiche recipe I used a frozen pie crust. I like Mrs. Smith’s because the crust is thin and light, not too heavy, oily or dry.

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.

Serve Mushroom Asparagus Fontina Quiche with a side salad and you have the perfect meal!


Mushroom Asparagus Fontina Quiche Recipe

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.)

This recipe from Epicurious is actually pretty easy to make. I edited it to reduce calories and fat.

Normally I like to make my food from scratch but for this quiche recipe I used a frozen pie crust. I like Mrs. Smith’s because the crust is thin and light, not too heavy, oily or dry.

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.

Serve Mushroom Asparagus Fontina Quiche with a side salad and you have the perfect meal!


Mushroom Asparagus Fontina Quiche Recipe

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.)

This recipe from Epicurious is actually pretty easy to make. I edited it to reduce calories and fat.

Normally I like to make my food from scratch but for this quiche recipe I used a frozen pie crust. I like Mrs. Smith’s because the crust is thin and light, not too heavy, oily or dry.

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.

Serve Mushroom Asparagus Fontina Quiche with a side salad and you have the perfect meal!


Mushroom Asparagus Fontina Quiche Recipe

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.)

This recipe from Epicurious is actually pretty easy to make. I edited it to reduce calories and fat.

Normally I like to make my food from scratch but for this quiche recipe I used a frozen pie crust. I like Mrs. Smith’s because the crust is thin and light, not too heavy, oily or dry.

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.

Serve Mushroom Asparagus Fontina Quiche with a side salad and you have the perfect meal!


Mushroom Asparagus Fontina Quiche Recipe

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.)

This recipe from Epicurious is actually pretty easy to make. I edited it to reduce calories and fat.

Normally I like to make my food from scratch but for this quiche recipe I used a frozen pie crust. I like Mrs. Smith’s because the crust is thin and light, not too heavy, oily or dry.

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.

Serve Mushroom Asparagus Fontina Quiche with a side salad and you have the perfect meal!