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.
Ingredients For nonna rosa's morel and asparagus quiche
spears fresh asparagus
morel mushrooms, cleaned and halved lengthwise (can sub portabellas)
mild cheddar or colby cheese grated
coarse ground pepper
deep dish unbaked pie shell
How To Make nonna rosa's morel and asparagus quiche
Beat cream, eggs, salt, and cheese together.
Fold in raw asparagus (broken into 1-inch pieces) and morels gently.
Pour into pie shell. Sprinkle with a pinch of coarse ground pepper.
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. Enjoy!
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Nonna Rosa's Morel and Asparagus Quiche: