Mushroom Asparagus Quiche Recipe

Reviewed on May. 26, 2013 by Rellierae

Used refrigerated pie crust and canned mushrooms because that's what was on hand along with my fresh asparagus. I also used fresh sage and oregano. I used 3 medium eggs and one large because it did look a bit dry and I put it in a 10" pie plate because my last quiche ran over. I thought it was wonderful.

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...

Reviewed on May. 09, 2012 by Loufrommaine

Love this. It kind of has a woodsey flavor I think. I Always use real pie crust instead of the crescent rolls. I'm making it tonight actually.

Reviewed on May. 07, 2012 by CookiesCakesConfections

Wonderful and simple dish. I may cut back on the basil and pepper just a bit...personal preference.

Reviewed on Apr. 30, 2012 by candersen3838

First time I ever made a Quiche and it was awesome. Not a fan of crust so I made it crustless but followed all other directions. Probably the best Quiche I have ever had.

Reviewed on Apr. 02, 2012 by Dirk306

I made this quiche on a gluten free pie crust I whipped up, instead of the crescent rolls... oh my, SO GOOD! My fiancee was in heaven! Lots of flavour! I added some ham sandwich meat I needed to use up, as well as a little red pepper for color. Will make again and again and again!

Reviewed on Mar. 18, 2012 by CoachCarrie

I served this tonight for company and it was an absolute hit. I added some cooked, cubed ham and one additional egg. It was the perfect light Sunday dinner with a side salad and homemade vinaigrette.

Reviewed on Mar. 10, 2012 by trevsmom

So good. The only change I made was to use a refrigerated pie crust. Turned out great and I will make it again!

Reviewed on Feb. 16, 2012 by mamamowe15

Delicious! I would note that the recipe doesn't say to drain the veggies which is a must. The first time I made it turned out awful for that reason. Runny and no flavor because of all the liquid. Made it again this morning and it was amazing! So be sure to drain the veggie liquid!

Reviewed on Apr. 07, 2011 by pistachyoo

This is an incredible recipe! Everyone that had a slice loved it. I made it exactly as the recipe said and it was moist and delicious! I love the combination of mushrooms and asparagus; they compliment each other well. Wonderful recipe and thanks for sharing! Kim Biegacki Warren, Ohio

Reviewed on Apr. 06, 2011 by henningjr

Amazing. I've made it twice in the last week--it's asparagus season in our backyard-- and substituted green onion, another currently prolific garden produce right now. I used my own pie crust, just because I had one in the freezer. I also thought it odd to call for such little liquid, but found the cooked mushrooms, asparagus and onion make enough liquid.

Reviewed on Apr. 02, 2011 by RoseberryLane

This turned out great, I had a bunch of asparagus that had wilted and baby bella and button mushrooms. I used some mustard packets from White Castles and about half the parsley because I was using dried and not fresh. My 13month old loved it and my husband liked that it only used 2 eggs (he is watching his cholesterol). I will be making this again.

Reviewed on Mar. 28, 2011 by thudspeth

I used garlic crescent rolls and it turned out great!

Reviewed on Mar. 27, 2011 by soju

I have made this recipe many times and we love it. However, I make it without the crust because we are cutting back on carbs and the extra calories. It's the best!!!!

Reviewed on Mar. 21, 2011 by Sexy Senior

I had a frozen piecrust in the freezer and some left over ham that I cubed to add to the recipe. It was delicious. Will make again!

Reviewed on Mar. 18, 2011 by Anne519

My family loved this -- including my husband who is NOT an asparagus fan. It was delicious and a "keeper".

Reviewed on Aug. 19, 2010 by Laura.Farnell

Great flavor! Have made this twice, once as a meal for a new mom. Fresh basil and oregano are nice, too, as well as adding cubed ham. I used reduced fat crescent rolls, as well as one of those metal "crust shields" because the edges seemed to get really brown before the filling was baked. It helped, but it was still a bit too done.

Reviewed on Jul. 30, 2010 by curlycj

This is very tasty. I didn't have an onion so used 1/2 of a red bell pepper instead which made it look pretty. I also used a frozen pie crust instead of the crescent rolls.

Reviewed on Jul. 09, 2010 by illicklm

Loved this quiche. I substituted my own pie crust but the rest of the ingredients I kept the same. Will definitely make this again with broccoli which is my husband's favorite.

Reviewed on Apr. 25, 2010 by 3kittens

I am so glad you reprinted this recipe! I lost my original copy. This is a favorite of my husbands. I have added chopped up ham to ours to add just a little more to it. We love it!

Reviewed on Mar. 23, 2010 by Irish Moonstone

I made this for supper last night and my boyfriend loved it! He said he wished I would have made two! It was easy to prepare and elegant to serve. Very good recipe!

Reviewed on Mar. 22, 2010 by julyprincesspatricia

This was exceptionally great! What I did not like was the crust. Does anyone have a suggestion for a substitute? Would a frozen pie crust work just as well? This is the first time I've had a quiche turn out well. Thanks.

Reviewed on Mar. 18, 2010 by 5493

This was fantastic. I used less butter to saute the veggies and used lowfat crescent rolls. The only liquid was the 2 eggs and it worked perfectly! Delicious and easy, will definitely make again.

Reviewed on Mar. 17, 2010 by hoop-star08

It was my first quiche to ever make or eat! My fiance loved it and I did too. I added an extra egg and extra cheese along with hot sauce in mine also the extra cup of milk.

Reviewed on Mar. 10, 2010 by terrys4

I wouldn't change a thing.. All my friends love it also.. Thank-you

Reviewed on Feb. 27, 2010 by jnjrok

I followed the recipe exactly, and it was great! Even my husband, a non quiche lover, said it was good!

Reviewed on Apr. 05, 2009 by piegram

I have zucchini quiche recipe that calls for 4 eggs and 1/2 cup of oil, but it is made with bisquick. I do not put milk in it and it is delicious.

Reviewed on Apr. 03, 2009 by HERBNNANCY

Reviewed on Apr. 03, 2009 by HERBNNANCY

Should there be cream or milk in this recipe?When i made it I added 1 cup of milk as there was not enough liquid with just 2 beaten eggs. It was great!

Reviewed on Aug. 27, 2008 by clarkins

Taste of home book, Feb/Mar 2008

Reviewed on Aug. 21, 2008 by cherrylady

We loved this quiche! It was so quick to prepare. We had fresh garden tomatoes and added thin slices to the top. Delicious!