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
Test Kitchen Approved
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

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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."

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."

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."

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."

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"

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