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Mushroom Asparagus Quiche Recipe

Mushroom Asparagus Quiche Recipe

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. YIELD: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 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 in 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.

Nutritional Facts

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

Reviews for Mushroom Asparagus Quiche

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jeriann424 User ID: 3059685 265599
Reviewed 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."

Carol User ID: 8307777 265502
Reviewed 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."

Coccinelle65 User ID: 7187686 264317
Reviewed 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."

darlyn29 User ID: 3115063 261318
Reviewed Feb. 14, 2017

"Very tasty! I had an extra pie crust I needed to use so I will try with crescent rolls next time!"

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."

dkrk User ID: 7656620 225510
Reviewed Apr. 27, 2015

"This dish was absolutely delicious. However would appreciate hearing from others if they also had problems with the crust getting too brown despite covering the edges with foil."

slowcoker User ID: 4079761 224609
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"

lat0105 User ID: 1814503 224234
Reviewed Apr. 5, 2015

"This was great. It was fast and easy and it was a hit. Its a keeper"

quaintcook User ID: 6329556 223723
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."

[email protected] User ID: 4334473 223262
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!"

PKCherry User ID: 2390062 221363
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!"

bastenmark User ID: 8187993 216246
Reviewed Dec. 28, 2014

"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!"

Suzyqcooks28 User ID: 7440351 162566
Reviewed Nov. 13, 2014

"Very good Quiche quite different and savory. I followed the recipe and was please. Will keep making this. Lot's of compliments"

JunAugNovMar User ID: 8006640 162564
Reviewed Sep. 24, 2014

"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."

Jaagleam User ID: 2553249 94521
Reviewed Sep. 11, 2014

"This recipe looks amazing. Looking to make this today. I don't have asparagus.

Can broccoli be substituted?"

Rellierae User ID: 1272249 95271
Reviewed May. 26, 2013

"Used refrigerated pie crust and canned mushrooms because that's what was on hand along with my fresh asparagus. I also used fresh sage and oregano. I used 3 medium eggs and one large because it did look a bit dry and I put it in a 10" pie plate because my last quiche ran over. I thought it was wonderful."

Hlsorensen User ID: 5868096 117583
Reviewed May. 5, 2013

"My coworkers devoured it! I had to give the recipe to many of them."

mojicaD User ID: 6318342 147853
Reviewed May. 1, 2013

"This is a great, quick meal when you are pressed for time in the morning or dinnertime! Loved everything about this recipe."

lokuehl User ID: 6844491 168500
Reviewed Apr. 27, 2013

"I have made this so many times. All I can say is awesome on a Sunday morning! Taste of Home edition Feb/Mar 2008"

yamasaki User ID: 6399010 148252
Reviewed Apr. 13, 2013

"This was amazing..just one comment..need to let cooked veggies cool and little..added mine to eggs and cheese mix and cheese melted and eggs cooked a little. But otherwise excellent!!"

StefsCooking User ID: 6353076 147850
Reviewed Mar. 1, 2013

"This recipe reads beautifully AND I had all of the main ingredients in the fridge, so yesterday I pulled this together for dinner. It is Amazing. Even better than it looks! I used my homemade mustard, substituted the leaves off of 6 twigs of fresh marjoram for the dried oregano, 2 sprigs of fresh sage, along with the dried basil mentioned (wishing I'd bought fresh basil, too!) I also ended up adding 1 more egg since 2 didn't seem like enough with the abundance of vegetables after cooking. I've never used a tube of crescent rolls as a crust before and was really happy with how easy it was and how nicely it worked with the flavors and texture of the quiche. This is Home Tested and Family Approved and will be repeated. Soon and often!"

Nannie812 User ID: 6997358 147847
Reviewed Dec. 14, 2012

"No pie crust used due to gluten allergy and this quiche was amazing! I will make this again and again. Is now my favorite kind of quiche!"

emvm User ID: 5611618 75603
Reviewed Dec. 5, 2012

"This quiche was superb and the best quiche I've ever had. Great flavor and you don't need to add ham or anything else. I didn't use the crescent rolls and instead used refrigerated pie crust that I had. I also added a bit of chopped red pepper for color."

Aysons Mama User ID: 6977773 147969
Reviewed Nov. 18, 2012

"I really enjoyed this quiche. It is the first I have ever made. next time I will just cut back a little on the asparagus. it does sound like a good idea to add ham like others have suggested."

Nurseypoo User ID: 6017383 147968
Reviewed Aug. 14, 2012

"Amazing recipe!! I didn't use crescent rolls, but I made a simple flour, water, olive oil crust recipe. Didn't use the dried herbs, but added some fresh basil with the parsely. Didn't have mozz cheese so I used the regular cheddar and grated fresh parmesan I had in the fridge.. Came out AMAZING though. Def will make this over and over again."

sunderland User ID: 2722786 162747
Reviewed Jun. 9, 2012

"I saw this and I had to try it... Then I made my own substitutions One starting with crust... I made a butter pie crust, added 4 eggs instead of 2,crumbled bacon and my choice of seasoning... Since I am writing my own cook book as a hobbie for now I do not want to post every change...However my test kitchen of 8 choice mine..."

Loufrommaine User ID: 6222180 147967
Reviewed May. 9, 2012

"Love this. It kind of has a woodsey flavor I think. I Always use real pie crust instead of the crescent rolls. I'm making it tonight actually."

CookiesCakesConfections User ID: 3317182 163853
Reviewed May. 7, 2012

"Wonderful and simple dish. I may cut back on the basil and pepper just a bit...personal preference."

candersen3838 User ID: 5675433 117582
Reviewed Apr. 30, 2012

"First time I ever made a Quiche and it was awesome. Not a fan of crust so I made it crustless but followed all other directions. Probably the best Quiche I have ever had."

Dirk306 User ID: 5320697 208600
Reviewed Apr. 2, 2012

"I made this quiche on a gluten free pie crust I whipped up, instead of the crescent rolls... oh my, SO GOOD! My fiancee was in heaven! Lots of flavour! I added some ham sandwich meat I needed to use up, as well as a little red pepper for color. Will make again and again and again!"

CoachCarrie User ID: 6531284 148228
Reviewed Mar. 18, 2012

"I served this tonight for company and it was an absolute hit. I added some cooked, cubed ham and one additional egg. It was the perfect light Sunday dinner with a side salad and homemade vinaigrette."

trevsmom User ID: 4612892 168498
Reviewed Mar. 10, 2012

"So good. The only change I made was to use a refrigerated pie crust. Turned out great and I will make it again!"

mamamowe15 User ID: 4646310 67224
Reviewed Feb. 16, 2012

"Delicious! I would note that the recipe doesn't say to drain the veggies which is a must. The first time I made it turned out awful for that reason. Runny and no flavor because of all the liquid. Made it again this morning and it was amazing! So be sure to drain the veggie liquid!"

pistachyoo User ID: 1683714 101708
Reviewed Apr. 7, 2011

"This is an incredible recipe! Everyone that had a slice loved it. I made it exactly as the recipe said and it was moist and delicious! I love the combination of mushrooms and asparagus; they compliment each other well. Wonderful recipe and thanks for sharing! Kim Biegacki Warren, Ohio"

[email protected] User ID: 3492314 148226
Reviewed Apr. 6, 2011

"Amazing. I've made it twice in the last week--it's asparagus season in our backyard-- and substituted green onion, another currently prolific garden produce right now. I used my own pie crust, just because I had one in the freezer. I also thought it odd to call for such little liquid, but found the cooked mushrooms, asparagus and onion make enough liquid."

RoseberryLane User ID: 5849501 95270
Reviewed Apr. 2, 2011

"This turned out great, I had a bunch of asparagus that had wilted and baby bella and button mushrooms. I used some mustard packets from White Castles and about half the parsley because I was using dried and not fresh. My 13month old loved it and my husband liked that it only used 2 eggs (he is watching his cholesterol). I will be making this again."

thudspeth User ID: 5767684 67222
Reviewed Mar. 28, 2011

"I used garlic crescent rolls and it turned out great!"

soju User ID: 3151351 162562
Reviewed Mar. 27, 2011 Edited Oct. 5, 2015

"I have made this recipe many times and we love it. However, I make it without the crust because we are cutting back on carbs and the extra calories. It's the best!!!!"

Sexy Senior User ID: 5455074 168486
Reviewed Mar. 21, 2011

"I had a frozen piecrust in the freezer and some left over ham that I cubed to add to the recipe. It was delicious. Will make again!"

Anne519 User ID: 1404353 162680
Reviewed Mar. 18, 2011

"My family loved this -- including my husband who is NOT an asparagus fan. It was delicious and a "keeper"."

Laura.Farnell User ID: 3364390 168485
Reviewed Aug. 19, 2010

"Great flavor! Have made this twice, once as a meal for a new mom. Fresh basil and oregano are nice, too, as well as adding cubed ham. I used reduced fat crescent rolls, as well as one of those metal "crust shields" because the edges seemed to get really brown before the filling was baked. It helped, but it was still a bit too done."

curlycj User ID: 838503 95269
Reviewed Jul. 30, 2010

"This is very tasty. I didn't have an onion so used 1/2 of a red bell pepper instead which made it look pretty. I also used a frozen pie crust instead of the crescent rolls."

illicklm User ID: 1762424 162676
Reviewed Jul. 9, 2010

"Loved this quiche. I substituted my own pie crust but the rest of the ingredients I kept the same. Will definitely make this again with broccoli which is my husband's favorite."

3kittens User ID: 1312095 67220
Reviewed Apr. 25, 2010

"I am so glad you reprinted this recipe! I lost my original copy. This is a favorite of my husbands. I have added chopped up ham to ours to add just a little more to it. We love it!"

Irish Moonstone User ID: 4987605 147966
Reviewed Mar. 23, 2010

"I made this for supper last night and my boyfriend loved it! He said he wished I would have made two! It was easy to prepare and elegant to serve. Very good recipe!"

julyprincesspatricia User ID: 2374473 162674
Reviewed Mar. 22, 2010

"This was exceptionally great! What I did not like was the crust. Does anyone have a suggestion for a substitute? Would a frozen pie crust work just as well? This is the first time I've had a quiche turn out well. Thanks."

5493 User ID: 1727685 95267
Reviewed Mar. 18, 2010

"This was fantastic. I used less butter to saute the veggies and used lowfat crescent rolls. The only liquid was the 2 eggs and it worked perfectly! Delicious and easy, will definitely make again."

hoop-star08 User ID: 4971843 94526
Reviewed Mar. 17, 2010

"It was my first quiche to ever make or eat! My fiance loved it and I did too. I added an extra egg and extra cheese along with hot sauce in mine also the extra cup of milk."

terrys4 User ID: 4630589 163827
Reviewed Mar. 10, 2010

"I wouldn't change a thing.. All my friends love it also.. Thank-you"

jnjrok User ID: 1992251 147844
Reviewed Feb. 27, 2010

"I followed the recipe exactly, and it was great! Even my husband, a non quiche lover, said it was good!"

cherrylady User ID: 1073547 168483
Reviewed Aug. 21, 2008 Edited Oct. 5, 2015

"We loved this quiche! It was so quick to prepare. We had fresh garden tomatoes and added thin slices to the top. Delicious!"

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