Mushroom Asparagus Quiche Recipe

5 60 77
Mushroom Asparagus Quiche Recipe
Mushroom Asparagus Quiche Recipe photo by Taste of Home
Publisher Photo

Mushroom Asparagus Quiche Recipe

Read Reviews
5 60 77
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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 large eggs, lightly beaten
  • 2 cups 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 in the center comes out clean. Let stand for 10 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean. Yield: 8 servings.
Originally published as Mushroom Asparagus Quiche in Taste of Home February/March 2008, p26

Nutritional Facts

1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.

  • 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 large eggs, lightly beaten
  • 2 cups 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 in the center comes out clean. Let stand for 10 minutes before cutting.
  4. Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean. Yield: 8 servings.
Originally published as Mushroom Asparagus Quiche in Taste of Home February/March 2008, p26

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Reviews forMushroom Asparagus Quiche

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jeriann424 User ID: 3059685 265599
Reviewed May. 6, 2017

"I have made this several times and froze it and it comes out wonderful. Have given the recipe to several of my friends. The only thing I add is red and green pepper. My family ask for it often."

MY REVIEW
Carol User ID: 8307777 265502
Reviewed May. 4, 2017

"Quiche, no matter what you put in it is delicious and easy to make...however, you are truly missing out on adding a sublime taste if you don't smear mustard over the pie crust or crescent rolls before you pre-bake it. I couldn't believe how it enhanced the flavor and brought it all together! I get raves and requests for the recipe but that is all there is to it! Try it...I guarantee that you and your guests and family will be raving about it! I use regular yellow mustard . Be sure to pre-bake the crust just enough to allow for the crust to bake and not be a raw dough ...then put your ingredients in to the pie shell and continue baking until the quiche is solid."

MY REVIEW
Coccinelle65 User ID: 7187686 264317
Reviewed Apr. 4, 2017

"Delicious! I did not add the asparagus and used 2 cups of sliced fresh mushrooms. I purchased the crescent dough to use and totally forgot I had bought it and instead used a regular pie crust. Thankfully, it didn't hurt the taste at all. I also added some Penzey's Mural of Flavor in addition to the other herbs. I received compliments from all of my dinner guests and I will definitely make this again. Next time, I will try the crescent dough. :)

To the reviewer who mentioned some concerns about not having cream in this recipe, I admit that I had the same concerns, but the quiche turned out beautifully. In fact, I think that it turned out better than the other quiches I have made with the cream."

MY REVIEW
darlyn29 User ID: 3115063 261318
Reviewed Feb. 14, 2017

"Very tasty! I had an extra pie crust I needed to use so I will try with crescent rolls next time!"

MY REVIEW
Ringleaders User ID: 8560185 248124
Reviewed May. 12, 2016

"I normally make my own crust, but today I cheated. This crust is light and puff pastry like, and came out fantastic. A hard-core from scratch baker, I find this one really a great fast-to-make option! I eliminated the fresh parsley in lieu of using a nice and generous splash of marsala wine or two. WOWZA. I also used fresh garlic instead of garlic powder. Mom and I polished off an entire pie all by ourselves. Good thing I made two. To the reviewer below with the cream and egg issue, you're missing out if you haven't tried this recipe. Tastes like quiche, acts like quiche, and without the cream; and, there's enough flavor here to go around. I used two jumbo eggs, and it was plenty. Too bad you rated this one with a 3 star without trying it. It's definitely a five star, and so very adaptable to varying tastes, too."

MY REVIEW
Moca10 User ID: 2790965 246128
Reviewed Mar. 27, 2016

"Delicious!! Made this today to bring as my contribution to Easter dinner. Everyone loved it. My best friend requested that I make it for her birthday dinner. I was concerned that it might be a little bland, so I added some chopped red bell pepper when sauntering the vegetables. I also added 1/2 teaspoon of the Sunny Paris seasoning from Penzey's spices. This recipe is a real keeper."

MY REVIEW
WonkyGirl User ID: 8252934 246114
Reviewed Mar. 27, 2016

"Changed ingredients a bit...... Added some fine chopped red bell pepper. Husband wanted meat so added sausage. No rolls so used a pie crust. Added four extra eggs and milk then just 1/2 the cheese. Chopped asparagus stems small and left the tips long to arrange like wheel spokes in the round pie plate. Wish we could add a photo, it turned out really pretty. Had it for Easter dinner with a salad."

MY REVIEW
abreendre User ID: 1799143 245428
Reviewed Mar. 14, 2016

"I thought I read wrong with ingredients, but it was wonderful. So glad I followed directions. Also, easy to prepare for brunch with rolls for crust."

MY REVIEW
schamberlain User ID: 8299832 240384
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"

MY REVIEW
texasbound1959 User ID: 6243622 238309
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?"

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