Sunday Quiche

This recipe was originally published in the ‘2020 Local Food Guide for Michigan’

Quiche with braided crust and asparagus and mushrooms


  • 1 Tbsp olive oil
  • 1 cup mushrooms, sliced
  • 4 eggs
  • ¼ tsp thyme
  • 1 cup half & half
  • 1 9″ pie crust, par baked
  • ½ cup asparagus, trimmed and sliced
  • ½ cup shredded cheese of choice – muenster, swiss, gouda, goat cheese or even a combination
  • Salt and pepper


Preheat your oven to 350° F.

Add the olive oil and a pinch of salt to a pan and sauté the mushrooms for 5–6 minutes. Set aside.

In a separate bowl, crack the eggs and whisk with thyme and a pinch of salt and pepper.

Add half & half to the eggs and stir.

Pour the egg mixture into your pie crust, then evenly distribute your mushrooms, sliced asparagus and cheese of choice.

Carefully place in your oven and bake for 30–40 minutes. Checking regularly in the final 10–15 minutes of cooking. You want the eggs to set, but to still jiggle just a little in the center.

TAMMY NELSON KUSHMAN, The Serving Spoon, Menominee