Springtime Quiche

This quiche is a Spring Equinox tradition in our house that is equally delightful for Beltane.

Preparation Time:


1 (9 inch) unbaked pie crust
1 (10 ounce) package frozen asparagus, thawed, drained or an equal amount fresh asparagus.
2 eggs
1 cup plain yogurt
1 tablespoon all-purpose flour
4 1/2 ounces fresh mushrooms, sliced
4 ounces shredded sharp cheddar cheese
1/4 cup chopped green onions
a pinch of thyme
Pinch of Saffron soaked for 10 minutes or so in 2 tbsp of water (optional)


  1. Preheat oven to 425 degrees F. Precook piecrust for 5 minutes.
  2. If using fresh asparagus, steam lightly and shock. If using frozen, thaw in the fridge overnight. Place the asparagus in a colander to drain as much liquid as possible.
  3. Beat together eggs, yogurt, flour and thyme and then add the shredded cheese.
  4. Sprinkle the mushrooms and green onions on the bottom of the pie pan and top with the cheese mixture.
  5. Arrange the asparagus spears in a wheel on the top and carefully dribble the saffron water over all in a spiral design.
  6. Bake for 15 minutes, then turn down the oven to 350 and bake 30 minutes more. Cool before cutting.

Additional Comments:

This quiche celebrates changes and provides us with the strength of body and spirit to go forth and meet them. The yellow color and the addition of saffron honors Eos, the Dawn making this recipe perfect for your Eostre brunch.

This dish is best served on the following occasions:

Beltane, Spring Equinox

This dish carries energies for the following magical purposes:


Did you try this recipe? Tweak it? Tell us what you think!

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