- 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
- 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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"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!"
"One tip when preparing this EXCELLENT quiche...saute the onions until translucent and set aside, saute the mushrooms until they've given up their liquid and then saute until most of the liquid has evaporated, add the onions back into the saute pan, use very thin asparagus and add them to the onion and mushroom mixture and saute until asparagus is tender. Otherwise this recipe works well - my guests loved this!"
"Very good Quiche quite different and savory. I followed the recipe and was please. Will keep making this. Lot's of compliments"
"I have made this many times and it always turns out great! Very simple with the crescent roll crust and I think that works just fine. I use dijon mustard for more of a kick. Love it get many complements."
"This recipe looks amazing. Looking to make this today. I don't have asparagus.Can broccoli be substituted?"