Let’s Do Brunch: Portobello and Asparagus Quiche

This terrific portobello and asparagus quiche is gluten-free and paleo-friendly, using a meaty portobello mushroom as the quiche crust. Sponsored by Davidson’s Safest Choice Eggs™.

Portobello and Asparagus Quiche by FamilySpice.com

It is officially April and spring is here! Southern California is finally getting some much needed rain and our garden is prepped and ready for us to begin planting. We are entering my favorite months of the year, Spring through Summer. The days are getting longer. The sun is shining. I can feel my winter blues fading away.

As you know, I have been consuming quite a lot of mushrooms lately, and I adore my morning quiche. As I try to eat minimal carbs, I typically bake my quiche without a crust. It’s quick, easy and healthier. So today I am sharing a very Spring quiche using a portobello mushroom as my crust.

Portobello and Asparagus Quiche by FamilySpice.com

For those of you old enough to remember, back in the 80’s a book came out that started all of this controversy over my beloved quiche. The title said it all, Real Men Don’t Eat Quiche: A Guidebook to All That is Truly Masculine. I never did read the book, but luckily it proved to be a satirical piece about masculine stereotypes. And here I am today, married not just to a man, but a real manly man. And he definitely eats quiche. In fact, he’s so manly he ate two of these portobello quiches.

Chive Blossoms for Portobello and Asparagus Quiche by FamilySpice.com

Aren’t chive blossoms beautiful? YAY Spring!

Asparagus also screams spring to me, so I added them to my mini quiche along with fresh chives from my garden and some Swiss cheese. These bad boys are perfect to bake over the weekend and reheat for breakfast on those busy mornings. You can easily fill up your baking sheet with portobello quiches to serve at your Easter brunch. What a great way to use up some of that leftover Easter ham!!

Portobello and Asparagus Quiche

Whether you are serving up breakfast for one or brunch for a dozen, these portobello mushroom quiches are easy to dish out! Recipe by Laura Bashar of Family Spice


  • 4 portobello mushrooms
  • 5 eggs, large
  • 1/4 cup chives, minced
  • 1/8 cup heavy cream
  • 1/4 tsp salt
  • 1/8 tsp black pepper, ground
  • 12 asparagus
  • 1 oz Swiss cheese, grated


  1. Preheat oven to 375ºF.
  2. Wipe clean with a paper towel, remove the stem and scrape out the gills from:
    • 4 portobello mushrooms
  3. Make sure the mushrooms have no rips or tears otherwise the quiche batter will spill out.
  4. In a medium-sized bowl whisk together:
    • 5 eggs, large
    • 1/4 cup chives , minced
    • 1/8 cup heavy cream
    • 1/4 tsp salt
    • 1/8 tsp black pepper, ground
  5. Trim to fit and divide evening (3 spears each) into the portobello mushrooms:
    • 12 asparagus
  6. Sprinkle evenly into each portobello mushroom:
    • 1 oz Swiss cheese , grated
  7. Place portobello mushrooms onto a baking sheet and carefully spoon or pour quiche batter evenly into the portobello mushroom shells.
  8. Bake until top is golden, approximately 35 minutes.


Serving Suggestions: These make a terrific lunch or light dinner, too.

Cooking Tips: Stir in some ham or bacon into your quiche batter, too. Also try other herbs like dill or mint.

Prep Time:

Yield: Serves 4

Cook Time:

Portobello and Asparagus Quiche by FamilySpice.com

Disclosure: As part of the Darling Dozen, I did receive a stipend from Safest Choice Eggs™ to develop a brunch recipe using their product. The story I have written is all true, and the opinions expressed are truly mine. If I didn’t like it, I wouldn’t blog about it!

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9 Responses to Let’s Do Brunch: Portobello and Asparagus Quiche

  1. I saw the biggest portobello mushrooms at the veggie market today. I should have bought them because they’d make the BEST quiche. What a clever woman you are.

  2. I remember that book! Back in the today, restaurant menus were lousy with quiche. Not a bad thing, but unfortunately a lot of the quiche was pretty lousy — no real care was taken in making it (not in most places, but in enough where one would be a bit wary). It was probably time for quiche to fall out of favor just because dishes always come and go in restaurants, but that book certainly helped hasten its end. Anyway, great looking quiche. I often make it without a crust, too — just not necessary, IMO. Good stuff — thanks.

  3. Laura, this is a great idea for Easter morning – relatives, kids and all! I wonder if my men will eat it? Haha! These are beautiful Spring pictures, yes I do love chive blossoms too!
    Yea…. it’s Springtime

  4. Who cares if men eat quiche or not, I say, if you put this in front of them they will devour it glee. But that is just my opinion. 🙂
    This recipe looks delicious and I can’t wait to try it.

  5. What a wonderful idea Laura! I often can’t be bothered making pastry for quiche but using a mushroom as the base is genius 🙂 Love the beautiful fresh Spring styling in this post. I will definitely try this recipe! x

  6. Great quiche without all the carbs! Yum 🙂

  7. leslie at #

    Ohhh amazing. I love that you used a portabello for the “crust”

  8. Alanna at #

    This is pure awesome!

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