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

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 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 large 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

Nutritional Facts

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


  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.
  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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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."

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."

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."

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."

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"

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?"

karinav User ID: 8557336 233960
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?"

kckamargo63 User ID: 7981779 232068
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."

redcow User ID: 47124 226343
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."

susiema User ID: 5725273 225643
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."

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