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

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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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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!"

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