Mushroom Asparagus Quiche
Total TimePrep: 20 min. Bake: 25 min.
- 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
- 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.
Nutrition Facts1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.
May 31, 2018
How could it get watery you boil nothing, saut?ing would not do it. Most ingredient will cook by baking 30 minutes. I can't wait to make this. It looks so good. Thank You.
Mar 22, 2018
I made this last night and it was so delicious! I did not pre-bake the crust and it turned out perfect. I did, however, use a pie crust protector so the edges didn't get too brown. I cooked the veggies (but added 1 cup of mushrooms) and let them cool a little before adding them to the egg mixture. I will be making this again in the near future. It was amazing. my husband and 3 kids (under 3) loved it!
Mar 14, 2018
Beware!! I prepared this and the quiche watered and watered!! I tried to siphon and drain the water out, but there was no end to the amount of seepage. I don't know quite what happened, I may have cooked the asparagus a bit too long or something. But, it was a total embarrassment! At least I had an understanding sister! The flavor was good, but I could not eat mine. It was a runny, lumpy mess!! What was not eaten was promptly pitched!
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.
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.
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.
Feb 14, 2017
Very tasty! I had an extra pie crust I needed to use so I will try with crescent rolls next time!
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.
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.
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.
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