“This quiche is WONDERFUL!! The consistency is like a creamy custard with DELICIOUS asparagus and mushrooms, onions and cheese... Who could ask for more :) You may use a prepared crust for this recipe.”
1hr 30mins

Ingredients Nutrition


  1. Quiche Pastry:
  2. Measure the flour, and put into the bowl of a food processor.
  3. Add small pieces of butter and shortening. Blend by hitting pulse button on the machine once every few secs., until it resembles coarse meal.
  4. Add water, and let continue to process until the mixture rolls into a ball, about 1 minute.
  5. The pastry can be rolled into a crust.
  6. immediately.
  7. A pan with a removable bottom is preferred, but not necessary. Use a 10" pan.
  8. Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to keep the shell.
  9. from rising.
  10. Bake in a preheated oven at 375, for 15-18 minutes.
  11. If the shell is transparent on the bottom, it is not done. Bake until the shell is no longer transparent. Cool, and remove the.
  12. weights.
  13. Quiche Custard:
  14. Blend all custard ingredients well, and set aside.
  15. Pie Filling Mixture:
  16. Heat the olive oil in a saute pan. Add the asparagus, mushrooms, onions, and garlic.
  17. Cook on high heat for 3-5 mins., turning.
  18. frequently to keep from burning.
  19. Add the thyme, and stir well. Remove from the heat and cool.
  20. Once cooled, combine the asparagus mixture with the grated cheeses, and mix well.
  21. To Assemble And Bake:
  22. Preheat oven to 350.
  23. Mix the quiche filling and custard together,.
  24. and pour carefully into the crust. Leave approximately 1/4" rim at the top.
  25. Bake for 30-40 minutes Check for doneness by moving the pan.
  26. If the filling "wiggles", bake another 5 minutes When done, let it cool completely.

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