- 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 Galbani® 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
- 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.
Enjoy this recipe with a sparkling wine.
Reviews for Mushroom Asparagus Quiche
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"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?"
"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."
"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."
"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."
"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."