Show Subscription Form




Mushroom Asparagus Quiche Recipe
Mushroom Asparagus Quiche Recipe photo by Taste of Home

Mushroom Asparagus Quiche Recipe

Read Reviews (40)
4.78 40
Publisher Photo
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.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings

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

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

Enjoy this recipe with a sparkling wine.

Reviews for Mushroom Asparagus Quiche(40)

AVERAGE RATING
   (51)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (7)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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.

MY REVIEW
Reviewed May. 5, 2013

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

MY REVIEW
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.

MY REVIEW
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

MY REVIEW
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!!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT