Asparagus and Mushroom Quiche Tart for Baking Bloggers

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 Time for Baking Bloggers again. 

And as it just so happens this month we're baking something with Asparagus.   

Springtime Asparagus, that is. 

I used to have a patch of asparagus in my garden at our other house, and would head out there and watch it like a hawk, and pick them fresh for a meal.  

Now I have to buy my asparagus, and quite frankly, it doesn't taste as good, however...    

Aldi had some great looking, for a good price, Asparagus the other day.

I was originally going to make some mini quiches, but got side tracked with some gorgeous mushrooms at the brand new Aldi that opened in the big city recently.   The mushrooms looked fantastic, but the prices, OMG, the Baby Bella's were almost half the price, as to what I'm used to paying.   So I got both white and brown mushrooms.  The Asparagus, was also half the price.   I think I have a new favorite place to shop. I also picked up some Havarti cheese which I decided would also go well with the Asparagus and the Mushrooms. 

Asparagus and Mushroom Quiche Tart


I didn't have to eat it all, I got to take it with me to a party.   Yes, I did say a party. It was a joint Birthday Party, and we, the vaccinated, gathered very carefully.  And were able to visit outside on a lovely screened porch or lanai if you like.    

Quiche Tart

Before baking, doesn't it look purty? 

Asparagus and Mushroom Quiche Tart

Asparagus and Mushroom Quiche Tart

Asparagus and Mushroom Quiche Tart

Yield: 6-12 Servings as an appetizer
Author: altairgate -
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
This is a great party appetizer or could also be a light meal. The nuttiness of the Havarti cheese complements the Asparagus and Mushrooms very well.


Cream Cheese Crust
  • 2 cups AP flour
  • 4 oz. Cream Cheese
  • 4 oz. Butter
  • 2+ tablespoons water
  • 4 oz. Havarti Cheese - grated
  • 2 large eggs
  • 1/2 cup heavy cream
  • 5 + spears of Asparagus
  • 8 oz. sliced Cremini or Baby Bell Mushrooms
  • 1 tablespoon butter for sautéing the mushrooms.


  1. Rub the cream cheese into the two cups of flour and then add the butter, rubbing it into the cream cheese flour mixture, until it resembles sand.  Add water, 1 tablespoon at a time and form into a ball. 
  2. Divide into two pieces, and roll out the dough on a lightly floured board, to the thickness of a regular pie crust.  
  3. Transfer into an 8 inch tart pan (with a removable bottom) and crimp the edges if desired.
  1. Preheat oven to 375 degrees.
  2. Sauté the sliced mushrooms in the butter until they release their moisture.  Set aside.
  3. Whisk together the cream and eggs, then add the grated Havarti cheese.  At this point you can use an immersion blender to mix it up further.
  4. Pour the egg and cheese mixture into the prepared tart pan which has the crust in it already. 
  5. Add the Asparagus spears in a pleasing way, and then top with the mushrooms.  Have fun and be creative here. 

 NOTE: you can serve this directly from the pan, but I choose to take it out of the pan, and place it on square plate to serve. Much easier to cut into pieces.  You can serve this warm or at room temperature.  It doesn't care.  

NOTE: I did not add salt as the salt in the cheese was plenty. 

Did you make this recipe?
Tag @altairgate on instagram and hashtag it #altairgate
Created using The Recipes Generator

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