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Vegetable Quiche with Green Onion Cheese

Posted by Erica Littlefield on
Vegetable Quiche with Green Onion Cheese

Summer gardens are in full bloom and The Creamery is capturing the season’s freshest flavors in this delicious vegetable quiche.  Combining an assortment of seasonal veggies with The Creamery’s green onion cheese, this quiche is perfect for entertaining at your weekend brunch or for a leisurely lunch.  Get ready to enjoy the flavors of summer in every bite. 

Makes one 9-inch quiche


  • 1 pre-made pie crust, refrigerated
  • 1 tablespoon vegetable oil
  • 4 ounces mushrooms, sliced
  • ½ onion, thinly sliced
  • ½ teaspoon of salt, divided
  • ½ bunch of asparagus, or about 1 cup chopped asparagus
  • ½ cup frozen peas
  • 1 tablespoon unsalted butter
  • 4 eggs
  • 1 cup half-and-half
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon paprika
  • Pepper, to taste
  • 1 and ½ cup of The Creamery Green Onion cheese


Preheat oven to 400 degrees Fahrenheit. 

Remove pie crust from the refrigerator and let come to room temperature for 10 minutes. 

Prepare and prebake crust. Unroll the prepackaged crust into a 9-inch pie plate and press into the sides and bottom of the plate. Prick the bottom of the crust with a fork several times and bake for 15 minutes.

Lower the oven temperature to 375 degrees Fahrenheit. 

Meanwhile, preheat a pan over medium-to-high heat. 

Add vegetable oil and when heated, add in the mushrooms. Sauté until they release most of their liquid and deepen in color, about 4 minutes.

Add in the onions and ¼ teaspoon of salt. Cook for 6 more minutes to let the onions brown and slightly caramelized. 

Chop asparagus into half-inch sized pieces and add to the pan along with the frozen peas and butter. Cook until all the vegetables have turned a bright green, about 3 to 4 minutes. Turn off heat and set aside.

Mix the egg filling. Whisk together eggs, half and half, Dijon, paprika, ¼ teaspoon salt and pepper. 

Assemble the quiche. Layer the cooked mushrooms, onions, asparagus, and peas onto the pie crust, then a layer of shredded cheese. Repeat with the remaining vegetables and cheese.

 Bake for 30 minutes, until the top of the quiche is evenly browned.

 Let cool slightly and enjoy!

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