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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 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.

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