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

Mushroom Asparagus Quiche

4.0

( By Ellie )

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