Nonna Rosa's Morel and Asparagus Quiche

Carla Hurst-Chandler


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. Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

15 Min
40 Min


  • 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


  1. Beat cream, eggs, salt, and cheese together.
  2. Fold in raw asparagus (broken into 1-inch pieces) and morels gently.
  3. Pour into pie shell. Sprinkle with a pinch of coarse ground pepper.
  4. Bake at 350 degrees for 40-45 minutes or until golden brown and center is firm. Let rest for 5 minutes before serving.
  5. Best served warm with salad, muffins, or fresh fruit. Enjoy!

Printable Recipe Card

About Nonna Rosa's Morel and Asparagus Quiche

Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy Healthy

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