Nonna Rosa's Morel and Asparagus Quiche

Carla Hurst-Chandler


Best with fresh morel mushroom...but can use sliced Portabella out of season.

This is my favorite Spring dish!


★★★★★ 1 vote

15 Min
40 Min


  • 5
    whole eggs
  • 5
    spears fresh asparagus
  • 5
    morel mushrooms cleaned and halved lengthwise
  • 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


  1. Beat cream, eggs, salt, and cheese together.

    Fold in raw asparagus (broken into 1 inch pieces) and morels gently.
  2. Pour into pie shell.

    Sprinkle with a pinch coarse ground pepper.
  3. Bake at 350 degrees for 40-45 minutes or until golden brown and center is firm.

    Let rest for 5 minutes before serving.

    Best served warm with salad, muffins or fresh fruit.


Printable Recipe Card

About Nonna Rosa's Morel and Asparagus Quiche

Other Tags: Quick & Easy, Healthy
Hashtag: #quiche

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