Mushroom Asparagus Quiche PT45M https://img1.recipesrun.com/201907/2019/1105/e6/3/553204/300x200x50.jpg 8 servings Ingredients: 1/4 tsp. each dried basil, oregano and rubbed sage 1/4 tsp. garlic powder 1/2 tsp. pepper 1/2 tsp. salt 1/4 cup minced fresh parsley 2 cups shredded part-skim mozzarella cheese 2 large eggs, lightly beaten 1/4 cup butter, cubed 1/2 cup sliced fresh mushrooms 1 medium onion, chopped 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces 2 tsp. prepared mustard 1 tube (8 ounces) refrigerated crescent rolls

Mushroom Asparagus Quiche

By Ellie

8 Person
45 Minutes
273 Calories
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!

Ingredients

  • 1/4 tsp. each dried basil, oregano and rubbed sage

  • 1/4 tsp. garlic powder

  • 1/2 tsp. pepper

  • 1/2 tsp. salt

  • 1/4 cup minced fresh parsley

  • 2 cups shredded part-skim mozzarella cheese

  • 2 large eggs, lightly beaten

  • 1/4 cup butter, cubed

  • 1/2 cup sliced fresh mushrooms

  • 1 medium onion, chopped

  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces

  • 2 tsp. prepared mustard

  • 1 tube (8 ounces) refrigerated crescent rolls

Method

  • 01
    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.
  • 02
    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.
  • 03
    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.
  • 04
    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.

Related Tags

Sponsored Links

Mushroom Asparagus Quiche

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!
01 Information
  • Grade easy
  • Serving 8 servings
  • Calorie 273 Kcal
  • Prep Time 20 Mins
  • Cook Time 25 Mins
  • Total Time 45 Mins
02 Ingredients
1/4 tsp. each dried basil, oregano and rubbed sage
1/4 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
1/4 cup minced fresh parsley
2 cups shredded part-skim mozzarella cheese
2 large eggs, lightly beaten
1/4 cup butter, cubed
1/2 cup sliced fresh mushrooms
1 medium onion, chopped
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tsp. prepared mustard
1 tube (8 ounces) refrigerated crescent rolls
03 Method
Step 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.
Step 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.
Step 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.
Step 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.
04 Author
Ellie Ellie
1078 Recipes
Sponsored Links