Cheesy Asparagus Mushroom Quiche

a beautiful cooked quiche made with Cache Valley Monteray Jack cheese and Asperagus Cheesy Asparagus Quiche



Total Cook Time



Cache Valley® Creamery leads the pack when it comes to melty, wholesome cheese, so you are going to love the texture and flavor of this beautiful quiche. Made using their Monterey Jack cheese, cream cheese, and less eggs than most quiches call for, this is one flavorful and beautiful quiche.

  • 1 9 ½-10″ unbaked pie crust, store-bought or homemade
  • 2 Tbsp Dijon mustard
  • ½ pound asparagus, cut into 1-inch pieces (about 1 cup)
  • 4 ounces sliced mushrooms- cremini or white button
  • 1 3/4 cups Cache Valley® Creamery Monterey Jack cheese, grated and divided (6 oz. before being grated)
  • 8 ounces cream cheese, softened
  • ½ cup heavy whipping cream, room temperature
  • 2 egg yolks
  • 1 egg
  • ½ tsp salt
  • black pepper, to taste
  • 2 Tablespoons Cache Valley® Creamery shredded Parmesan


Prepare the pie crust and par bake it:

  • If using a store-bought frozen pie crust, bring to room temperature while preheating your oven to 425F°. If using homemade pie crust, prepare the crust in the pie plate and flute the top.
  • Prick the bottom and sides of the crust with a fork. Brush 2 Tablespoons Dijon mustard over the bottom of the pie crust. Place the pie crust in the oven directly on the center rack. Bake the pie crust for about 8-10 minutes until barely browned. Remove from the oven and immediately lower the oven temperature to 350F°.

Prepare the filling and bake the quiche:

  • While the Pie crust is par baking, sauté the sliced mushrooms and chopped shallots in 2 teaspoons oil or butter until the mushrooms are nicely browned and the shallots are soft, about 8 minutes. Add the asparagus tips and sauté another 2-3 minutes; the asparagus should remain bright green and stay firm. Remove from heat and set aside.
  • Grate 1 3/4 cups Cache Valley® Creamery Monterey Jack cheese. Place 8 ounces softened cream cheese in the bowl of a stand mixer. Beat on medium until smooth. Add ½ cup heavy cream, 2 egg yolks, and 1 egg, beating between each addition. Add ½ teaspoon salt and black pepper to taste. Scrape the bowl and beat on medium-high for about 30 seconds more.
  • Place the cooled pie crust on a baking sheet. Sprinkle half of Monterey Jack cheese over the bottom of the pie crust and place the cooked asparagus, shallot, mushroom mixture over the cheese. Pour the cream cheese mixture over the vegetables. Sprinkle the rest of Monterey Jack cheese and mozzarella over the quiche and grind extra pepper over the top of the cheese.
  • Place the quiche and baking sheet into the 350℉ oven and bake for 40 minutes, checking at 30 minutes and if the crust or top seems to be getting browned too quickly, place a sheet of aluminum foil over to slow the browning.
  • After 45 minutes, insert a knife in the center. It should come out clean except for the melted cheese.
  • Remove the quiche from the oven and immediately sprinkle the shredded Parmesan over the top. Let the quiche rest for about 5 minutes. Serve warm or cool to room temperature and refrigerate to serve later.


  • Bringing cream cheese to room temperature- To quickly bring the cream cheese
    to room temperature, either leave out on the counter for about an hour, depending
    on the temperature in your kitchen, or you can quickly soften it by placing on a dish
    in the microwave and heating for 2 minutes on power 2.
  • If the cream cheese is lumpy- If you forget to bring the cream to room
    temperature, it may make your cream cheese clump up a big when they’re beat
    together. This is perfectly fine. The cream cheese will melt smoothly as it bakes.
  • Other Cache Valley® Creamery cheese that works in this recipe- Cheddar,
    Swiss, Colby Jack are all excellent in this quiche. Experiment with your favorites.

Author Bio

Sally Humeniuk Good Dinner Mom

Sally Humeniuk – GOOD DINNER MOM

I come from a long line of fabulous home cooks who enjoyed creating great meals from scratch. Growing up in Utah I loved riding horses and spending time at our family cabin. From the women in my family I learned how to appreciate that good food comes from sharing love as well as sharing recipes, and when my own daughter was little she’d regularly say “Good dinner, Mom!” So that’s how my blog ‘Good Dinner Mom’ came to be. Besides cooking and baking in my kitchen, I enjoy sewing, gardening, traveling, photography, and gathering eggs from my backyard chickens. I have three uniquely talented children, a great son-in-law, and three amazing grandchildren. My husband Dave and I are learning to navigate being empty-nesters, and enjoying this new season in our lives. My favorite foods are many and baking is probably my most fun way to create in the kitchen. My favorite food of all is the one thing I’d never try to make myself- Sushi!