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Mushroom Asparagus Quiche Recipe

Mushroom Asparagus Quiche Recipe photo by Taste of Home

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Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California

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Mushroom Asparagus Quiche Recipe

Prep: 20 min. Bake: 25 min.

Yield: 8 Servings

20 25 45

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage

Directions

Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

Originally published as Mushroom Asparagus Quiche in Taste of Home February/March 2008, p26

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Mushroom Asparagus Quiche

Mushroom Asparagus Quiche

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Reviewed on May. 05, 2013 by Hlsorensen

My coworkers devoured it! I had to give the recipe to many of them.

Reviewed on May. 01, 2013 by mojicaD

This is a great, quick meal when you are pressed for time in the morning or dinnertime! Loved everything about this recipe.

Reviewed on Apr. 27, 2013 by lokuehl

I have made this so many times. All I can say is awesome on a Sunday morning! Taste of Home edition Feb/Mar 2008

Reviewed on Apr. 13, 2013 by yamasaki

This was amazing..just one comment..need to let cooked veggies cool and little..added mine to eggs and cheese mix and cheese melted and eggs cooked a little. But otherwise excellent!!

Reviewed on Mar. 01, 2013 by StefsCooking

This recipe reads beautifully AND I had all of the main ingredients in the fridge, so yesterday I pulled this together for dinner. It is Amazing. Even better than it looks! I used my homemade mustard, substituted the leaves off of 6 twigs of fresh marjoram for the dried oregano, 2 sprigs of fresh sage, along with the dried basil mentioned (wishing I'd bought fresh basil, too!) I also ended up adding 1 more egg since 2 didn't seem like enough with the abundance of vegetables after cooking. I've never used a tube of crescent rolls as a crust before and was really happy with how easy it was and how nicely it worked with the flavors and texture of the quiche. This is Home Tested and Family Approved and will be repeated. Soon and often!

Reviewed on Dec. 14, 2012 by Nannie812

No pie crust used due to gluten allergy and this quiche was amazing! I will make this again and again. Is now my favorite kind of quiche!

Reviewed on Dec. 05, 2012 by emvm

This quiche was superb and the best quiche I've ever had. Great flavor and you don't need to add ham or anything else. I didn't use the crescent rolls and instead used refrigerated pie crust that I had. I also added a bit of chopped red pepper for color.

Reviewed on Nov. 18, 2012 by Aysons Mama

I really enjoyed this quiche. It is the first I have ever made. next time I will just cut back a little on the asparagus. it does sound like a good idea to add ham like others have suggested.

Reviewed on Aug. 14, 2012 by Nurseypoo

Amazing recipe!! I didn't use crescent rolls, but I made a simple flour, water, olive oil crust recipe. Didn't use the dried herbs, but added some fresh basil with the parsely. Didn't have mozz cheese so I used the regular cheddar and grated fresh parmesan I had in the fridge.. Came out AMAZING though. Def will make this over and over again.

Reviewed on Jun. 09, 2012 by sunderland

I saw this and I had to try it... Then I made my own substitutions One starting with crust... I made a butter pie crust, added 4 eggs instead of 2,crumbled bacon and my choice of seasoning... Since I am writing my own cook book as a hobbie for now I do not want to post every change...However my test kitchen of 8 choice mine...

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