Spinach & Mushroom (w/ Asparagus) Quiche and the Quick Cuisinart Crust

by Chrissy


At the Morris household, quiches are the go-to holiday, brunch, and random family gathering weekend meal. Quiches are never purchased, but always built from the bottom up (crust and all). Needless to say, my mom can practically make these in her sleep. She probably does, come to think of it. Normally we do a Quiche Lorraine–which is the classic bacon, onion and swiss cheese combination–in addition to a vegetable quiche. The vegetable quiche combinations usually consist of the broccoli & cheddar cheese or the spinach & mushroom. For the latest family gathering–which was for no real reason but to make good food and hang out–we made the latter, spinach & mushroom quiche with asparagus!

Besides my mom getting all excited when all the kids come home, this little guy does too!


Please, have the pleasure of meeting Kona. Now, my family members have never been small/midget dog lovers, however, when we got this little poodle-maltese bundle of joy, our previous canine prejudices fell by the wayside. LOVE. We all love Poodle Pants (aka Kona). Oh and he had just been freshly photographed after getting the luxurious grooming treatment by Indiana Bones and the Temple of Groom. I kid you not. How ridiculously clever and sinfully snazzy is the name of that dog grooming place. I can’t get over it. It makes me chuckle.

Alright, while I am getting over just how darn cute my puppy is, I’ll let you in on the Morris family recipe for Spinach & Mushroom (with Asparagus) Quiche.

Crust Preparation:

Add Butter, flour and salt to the Cuisinart and pulse for a few seconds. Stream in the ice water while its processing.


If all of the sudden you end up with a clump of dough, then you did it right. If not…ummm I’m not sure what to tell you. It will be a little more crumbly than this shows, this is after I gathered it together and separated the ball of dough in half. Wrap the other one up, it will be your greatest discovery in the freezer when you are in a bind for a good home-cooked meal.


On a floured surface, roll out the dough, basically until it will fit the pan. We have a huge family, and therefore have a very large glass dish for quiches.


Trim off excess and pinch the edges to add a little style to your crust. Who doesn’t like a little style?


Follow the rest of the crust directions, listed at the bottom to bake it a little bit, before filling it.


Quiche Filling Preparation:

Wash and trim veggies, then slice and dice them.


Sauté veggies and add to the dough pan, along with the shredded cheese. An easy way to combine the eggs, milk and spices is to just through them in the already-dirty food processor and let blend for 10-15 seconds. So easy!


Wrap the edges of the crust with foil, I repeat. WRAP the edges with FOIL. You do not want them to burn! Slide in the oven and bake (check the directions below for specifics).


Let settle for 5-10 minutes after taking it out of the oven, so that the juices settle and it doesn’t crumble apart as soon as you break into it.


Now, INDULGE! You will never even think about buying a pre-made quiche, or crust for that matter, ever again!

Cuisinart Crust (Basic Pastry Dough):

Makes dough for 2 crusts


2 2/3 cups flour


1 cup (2 sticks) very cold butter, cut into 1-inch pieces

2 tsp salt (less if salted butter is used)

½ cup ice water



Using a cuisinart, add flour, butter and salt to the mixing bowl. Process for 8-10 seconds or until mixture has consistency of coarse meal. Then, with processor running, pour ice water through the opening in a steady stream. Stop processing as soon as the dough begins to form a ball. Turn out onto wax paper and shape into two rounded dough balls. Either use immediately or wrap in plastic wrap and refrigerate for a few days or freeze for later use.



Use one of the balls of dough, and on a floured surface, lightly roll out to a 1/8 inch thickness. Fit onto pan and trim the excess. Pinch the edges. If you have time, pour uncooked beans on top of some parchment paper inside the dough pan, and cook for about 10 minutes at 425 degrees. If you don’t really mind an imperfect crust, then skip that step and just put it into the oven without the bean-weights for 10 minutes. Take it out and let cool slightly before adding the filling. Fill and bake as directed in the recipe.

Asparagus, Mushroom & Spinach Quiche Filling:

Serves 8


8-10 crimini mushrooms, sliced

2 handfuls fresh spinach

1/2 lb asparagus, cut into 1 1/2 inch sections

1 small onion, diced

1/2 cup cheddar cheese, shredded

1/2 cup pepper-jack cheese, shredded

8 eggs

1 1/2 cups lowfat milk

1 tsp olive oil

1/2 tsp garlic salt

1/8 tsp nutmeg

pinch of salt and pepper


Preheat oven to 425 degrees. Heat olive oil in pan. Quickly sauté the onion, mushrooms and asparagus, with garlic salt. Add in the spinach for the last minute or two. Transfer veggies to the half-baked pastry-lined pie pan and sprinkle the cheeses on top. In another bowl, beat eggs slightly and add in the milk, nutmeg, salt and pepper. Pour egg mixture on top of the pie pan & filling. Cover the edges of the crust with foil, and place into the oven to bake for 15 minutes. Reduce the oven temperature to 300 degrees and bake for 30-40 minutes longer, or until knife comes out of the middle, clean. Let stand 5-10 minutes before cutting into to serve.



From the Little Yellow Kitchen,


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5 Responses to “Spinach & Mushroom (w/ Asparagus) Quiche and the Quick Cuisinart Crust”

  1. This looks absolutely fantastic! Though I have tackled the frittata – sort of similar, but no crust – I’ve been a little intimidated by quiche. My husband will be so happy to find out that I can now make it! You make it all look so easy :)

  2. Chrissy

    Haha thanks! Yes, please please please don’t be intimidated by “quiche”. It is so easy. If the most difficult part of the process is the quick and easy crust, which the Cuisinart makes in mere seconds, then I think you will be perfectly fine. Also, feel free to add whatever veggies or meat you and your husband like best!

  3. The recipe looks great! But then anything that has a mushroom anywhere in it is a major hit from my point of view. Thank you for the recipe. I also have been intimidated by quiches but will give this one a try.
    I’m a new subscriber but all recipes I’ve seen so far are wonderful. I plan to check out this site more thoroughly.
    Your dog is gorgeous and the name of the grooming place is a stroke of genius. :)

  4. I’m a big quiche fan and quiche with asparagus is even better! Love this recipe!
    As for the pup, I think I love him too. I have a Maltese named Kona too. Nice to meet him!!

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