Back to Mushroom Asparagus Quiche

Print Options


Card Sizes

Mushroom Asparagus Quiche Recipe

Mushroom Asparagus Quiche Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Mushroom Asparagus Quiche

Sort By :
Reviewed Dec. 27, 2015

"This was amazing. I did add a little bacon and the 1/4tsp spices i accidentally doubled but glad i did... amazing. I got a couple "best quiche i've ever had" thank you for the recipe"

Reviewed Nov. 28, 2015

"One thing I can't understand, why would you rate a recipe if you haven't made it and why give it a 3 star rating?"

Reviewed Oct. 4, 2015

"I have never seen a quiche recipe without milk and/or cream, and they usually have at least four eggs. Honestly, I'm afraid to try this. I know there are lots of reviews but does it really make what is pictured here?"

Reviewed Aug. 31, 2015

"My husband loved this quiche. Since I can't get ready to bake crescent rolls because I live in Mexico, I made a regular pie crust."

Reviewed May. 14, 2015

"Made this 3 nights ago. Very good. I am waiting for my asparagus to grow so I can make it again. I used a regular pie crust and it worked fine. I used some hot Italian sausage instead of bacon. I did use extra Dijon mustard. I left out the sage because of the hot Italian sausage."

Reviewed Apr. 29, 2015

"I made this for my Mom's birthday lunch. I used dijon mustard on the reduced fat crescent rolls. My brother requested bacon to help him eat the asparagus so added about 1/3C of real bacon bits. Read and re-read to make sure I wasn't forgetting the cream. Went ahead and baked it like recipe said and it was very tasty. I'm looking forward to making this again. The crust was really easy and it did become rather dark golden brown but tasted fine. No soggy crust on this quiche."

Reviewed Apr. 27, 2015

"This dish was absolutely delicious. However would appreciate hearing from others if they also had problems with the crust getting too brown despite covering the edges with foil."

Reviewed Apr. 10, 2015

"My hubby does not like quiche, eggs or asparagus; but I made it anyway. He loved it and had a second piece. I added 2 pieces of well cooked bacon. This recipe is a winner"

Reviewed Apr. 5, 2015

"This was great. It was fast and easy and it was a hit. Its a keeper"

Reviewed Mar. 28, 2015

"This was delicious but I did add a couple of things, just because. I used a refrigerated pie crust and added an extra egg, 1/2 cup of half and half and 4 strips of cooked and crumbled bacon. Wow! Even better reheated. Thank you, Sharon for sharing this one."

Reviewed Mar. 21, 2015

"I made this tonight for my birthday dinner. The only change I made was that I only had 3/4 pound of asparagus so made up the difference with 2 small zucchini. Served it with T bone steaks and baked potatoes for my homemade birthday dinner. Saving this one. Will make again!"

Reviewed Feb. 25, 2015

"This is a fantastic recipe! I'm not sure why, because I'm pretty sure I got it from one of my TOH books, but my recipe was slightly different and then, of course, I added to it! I added finely diced smoked ham to the mushroom, onion & asparagus mixture and sprinkled with Tony's seasoning. I used a refrigerated pie crust. I used 3 eggs and 1 1/3c heavy whipping cream, used no parsley or garlic powder and seasoned with 1 tsp salt,1 tsp black pepper, 1 tsp white pepper and 1 tsp dried basil. I covered the bottom of the crust with grated swiss and therefore, used no mozzarella. I also, saved the tips of the asparagus and placed them on top of the quiche after about 20 mins in the oven as a decorative garnish. This one is definitely a keeper. Served with some fresh sliced tomatoes and everyone loved it!"

Reviewed Dec. 28, 2014

"One tip when preparing this EXCELLENT quiche...saute the onions until translucent and set aside, saute the mushrooms until they've given up their liquid and then saute until most of the liquid has evaporated, add the onions back into the saute pan, use very thin asparagus and add them to the onion and mushroom mixture and saute until asparagus is tender. Otherwise this recipe works well - my guests loved this!"

Reviewed Nov. 13, 2014

"Very good Quiche quite different and savory. I followed the recipe and was please. Will keep making this. Lot's of compliments"

Reviewed Sep. 24, 2014

"I have made this many times and it always turns out great! Very simple with the crescent roll crust and I think that works just fine. I use dijon mustard for more of a kick. Love it get many complements."

Reviewed Sep. 11, 2014

"This recipe looks amazing. Looking to make this today. I don't have asparagus.

Can broccoli be substituted?"

Reviewed May. 26, 2013

"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 May. 5, 2013

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

Reviewed May. 1, 2013

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

Reviewed Apr. 27, 2013

"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 Apr. 13, 2013

"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 Mar. 1, 2013

"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 Dec. 14, 2012

"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 Dec. 5, 2012

"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 Nov. 18, 2012

"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 Aug. 14, 2012

"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 Jun. 9, 2012

"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 May. 9, 2012

"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 May. 7, 2012

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

Reviewed Apr. 30, 2012

"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 Apr. 2, 2012

"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 Mar. 18, 2012

"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 Mar. 10, 2012

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

Reviewed Feb. 16, 2012

"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 Apr. 7, 2011

"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 Apr. 6, 2011

"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 Apr. 2, 2011

"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 Mar. 28, 2011

"I used garlic crescent rolls and it turned out great!"

Reviewed Mar. 27, 2011 Edited Oct. 5, 2015

"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 Mar. 21, 2011

"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 Mar. 18, 2011

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

Reviewed Aug. 19, 2010

"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 Jul. 30, 2010

"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 Jul. 9, 2010

"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 Apr. 25, 2010

"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 Mar. 23, 2010

"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 Mar. 22, 2010

"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 Mar. 18, 2010

"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 Mar. 17, 2010

"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 Mar. 10, 2010

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

Reviewed Feb. 27, 2010

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

Reviewed Aug. 21, 2008 Edited Oct. 5, 2015

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

Loading Image