Real Recipes From Real Home Cooks ®

nonna rosa's morel and asparagus quiche

(2 ratings)
Blue Ribbon Recipe by
Carla Hurst-Chandler
Greencastle, IN

Best with fresh morel mushroom but can use sliced portabellas if out of season. This is my favorite spring dish!

Blue Ribbon Recipe

Want an impressive recipe for your next brunch? Try this mushroom and asparagus quiche. It sounds fancy but is very easy to make. Savory and satisfying, it's perfect for a special breakfast, brunch, or even a breakfast for dinner night. Morel mushrooms can be hard to find and are expensive. Hearty portabella mushrooms are a delicious (and more readily available) substitution.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For nonna rosa's morel and asparagus quiche

  • 5
    whole eggs
  • 5
    spears fresh asparagus
  • 5
    morel mushrooms, cleaned and halved lengthwise (can sub portabellas)
  • 1/2 c
    mild cheddar or colby cheese grated
  • 1/2 c
    heavy cream
  • 1 pinch
  • 1 pinch
    coarse ground pepper
  • 1
    deep dish unbaked pie shell

How To Make nonna rosa's morel and asparagus quiche

  • Cream, eggs, salt, and cheese whisked together.
    Beat cream, eggs, salt, and cheese together.
  • Asparagus and mushrooms added to eggs.
    Fold in raw asparagus (broken into 1-inch pieces) and morels gently.
  • Eggs poured into a pie shell.
    Pour into pie shell. Sprinkle with a pinch of coarse ground pepper.
  • Mushroom and asparagus quiche baking in the oven.
    Bake at 350 degrees for 40-45 minutes or until golden brown and center is firm. Let rest for 5 minutes before serving.
  • Slice of Nonna Rosa's Morel and Asparagus Quiche on a plate.
    Best served warm with salad, muffins, or fresh fruit. Enjoy!