Asparagus Mushroom Frittata Sourdough

There is something quietly celebratory about a frittata pulled from the oven at just the right moment—puffed, golden, and fragrant with the promise of a meal worth slowing down for. This Asparagus and Mushroom Frittata with Sourdough Crust is exactly that kind of dish. Born from the spirit of Italian-inspired home cooking and the abundance of spring's finest produce, it layers tender asparagus and earthy cremini mushrooms over a crisp, butter-brushed sourdough base, all brought together by a silky custard of eggs, Gruyère, and Parmesan. It is equally at home on a weekend brunch table as it is served as a light weeknight dinner, and it has the rare gift of tasting just as wonderful at room temperature as it does fresh from the oven.

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The genius of this recipe lies in its layered approach. Rather than cooking everything in a single pan on the stovetop as a traditional frittata would demand, this version builds its flavors from the ground up: a sourdough foundation that crisps in the oven, a bed of gently sautéed shallot, mushrooms, and asparagus, and finally a lush egg custard enriched with whole milk, heavy cream, and two beloved cheeses. The chives scattered throughout the mixture bring a mild onion freshness that ties every bite together. The result is a dish with beautiful textural contrast—crisp below, creamy within, and golden on top.

Ingredients

• Sourdough Crust: 6 slices sourdough bread, crusts removed; 2 tbsp unsalted butter, melted
• Vegetables: 1 cup asparagus, trimmed and cut into 1-inch pieces; 1 cup cremini or button mushrooms, sliced; 1 small shallot, finely chopped; 2 tbsp olive oil
• Egg Mixture: 8 large eggs; 1/3 cup whole milk; 1/4 cup heavy cream; 1/2 cup grated Gruyère cheese; 1/4 cup grated Parmesan cheese; 2 tbsp fresh chives, chopped; 1/2 tsp salt; 1/4 tsp ground black pepper

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Instructions

Step 1

Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) springform pan or deep pie dish.

Step 2

Arrange the sourdough slices to fully line the bottom and sides of the pan, overlapping slightly. Brush with melted butter. Bake for 8–10 minutes until just crisp. Remove and set aside.

Step 3

Heat olive oil in a skillet over medium heat. Sauté shallot for 1–2 minutes until fragrant. Add mushrooms and cook until softened, about 4 minutes. Add asparagus and sauté for 2–3 more minutes. Remove from heat.

Step 4

In a large bowl, whisk together eggs, milk, cream, Gruyère, Parmesan, chives, salt, and pepper until well combined.

Step 5

Spread the sautéed vegetables evenly over the sourdough crust. Pour the egg mixture over the vegetables.

Step 6

Bake for 25–30 minutes, or until the frittata is puffed and golden and the center is just set. Cool for 5 minutes before slicing.

Step 7

Serve warm or at room temperature.

Zusatztipps für die Zubereitung

Damit der Sourdough-Boden wirklich knusprig bleibt, sollten Sie ihn vollständig erkalten lassen, bevor Sie das Gemüse darauf verteilen. Achten Sie darauf, das Gemüse nicht zu übergaren – die Spargelstücke sollten beim Sautieren noch leicht bissfest sein, da sie im Ofen weitergaren. Beim Verquirlen der Eimasse ist es wichtig, Eier, Milch, Sahne und Käse gründlich zu vermischen, damit die Custard gleichmäßig fest wird. Verwenden Sie ein Springformblech, um das fertige Frittata leicht aus der Form zu lösen und sauber in Scheiben zu schneiden.

Varianten und Anpassungen

Für eine milchfreie Variante können pflanzliche Milch- und Käsealternativen verwendet werden. Wer eine nicht-vegetarische Version bevorzugt, kann gebratenen Pancetta oder geräucherten Lachs unter das Gemüse mischen. Der Gruyère lässt sich nach Belieben durch anderen Schmelzkäse ersetzen, und die Kräuter können je nach Saison variiert werden. Das Rezept ergibt 6 Portionen und lässt sich problemlos für größere Runden verdoppeln, sofern ein entsprechend größeres Backgefäß verwendet wird.

Serviervorschläge

Dieses Frittata schmeckt warm direkt aus dem Ofen ebenso wie bei Raumtemperatur – ideal für Buffets und Brunch-Tafeln. Besonders empfehlenswert ist die Kombination mit einem frischen grünen Salat und einem kühlen, trockenen Weißwein wie einem Sauvignon Blanc. Das Gericht eignet sich hervorragend als leichtes Abendessen oder als elegante Hauptspeise bei einem Frühlingsbrunch. In Scheiben geschnitten und in Backpapier eingewickelt, lässt es sich auch gut als Mittagessen mitnehmen.

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Whether you are welcoming guests on a lazy spring morning or simply treating yourself to something a little special on a quiet evening, this Asparagus and Mushroom Frittata with Sourdough Crust is a recipe that rewards both the cook and everyone at the table. Its layers of flavor and texture—crisp, creamy, savory, and fresh—make it far more than the sum of its parts. With a preparation time of just 20 minutes and a total time of under an hour, it proves that truly satisfying food does not have to be complicated. Keep it in your repertoire, and it will quickly become one of those dishes you return to again and again, season after season.

Cushioned mats provide comfort while cooking, absorbing spills near the sink and stove for cleaner meal prep.

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Recipe FAQs

→ What type of bread is best for the crust?

Sourdough bread works well due to its sturdy texture and tangy flavor that crisps nicely when baked with butter.

→ Can I use other mushrooms?

Yes, cremini or button mushrooms are great, but shiitake or portobello can add deeper earthiness.

→ How to ensure the frittata is fully cooked?

Bake until the center is just set and the top turns golden; a slight jiggle indicates it’s ready to remove from oven.

→ Can this be made ahead?

Yes, prepare in advance and reheat gently to preserve texture and flavor without drying out.

→ What are good serving suggestions?

Pairs nicely with a fresh green salad and crisp white wine like Sauvignon Blanc for a balanced meal.