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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! —Sharon A. Fujita, Fontana, California
  • 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 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 Facts
1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.
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  • Heidi
    Mar 13, 2021

    I have made this recipe at least 15 times for brunch with family and friends. It always gets rave reviews. It has become a part of our Christmas traditions. I have played around with recipe but find it is best to follow the directions. I do often make it with a pie crust though. Thank you for the amazing recipe!

  • Jean
    Apr 12, 2020

    Maybe I am crazy, but one of the main ingredients was left out. MILK OR CREAM. I made it as written and I had a glob of cheese not a quiche.

  • Pei-Lin
    Apr 7, 2020

    Have to try this again. BEWARE.... First attempt at this recipe it came out with the crust being undercooked and RAW and the center too wet. The pillsbury crescent roll was not a good idea. Maybe a regular pie crust would help. The crescent roll barely covered the pie pan. Also the center came out extremely wet. Need to precook the pie crust first if using crescent roll dough. Need to make sure the veggies are well drain and not to overfill the pie. I did drain the veggies per comment but it still came out extremely wet. Flavor was good but the consistency was terrible. Will try again.

    Sep 9, 2019

    PS--For gluten free this cooks up great without a crust.

  • Linda
    Jul 20, 2019

    I made this quiche because I thought it would be good; however, it wasn't what I was expecting. I don't know if it was the crust or all of the vegetables but no meat in it. I don't think I'll be making it again. My husband far preferred a ham and cheese quiche over this one.

  • chamie7
    May 9, 2019

    Quick. Easy. Tasty.

  • Maria
    Nov 27, 2018

    I Loved this recipe. I used a sheet of French puff pastry and made tartlets with the extra dough that I had after I rolled it out. I also used grey poupon and red pepper. I would recommend using the tartlet pans rather than a quiche pan.

  • Sue
    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.

  • daysha
    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!

  • Joyce
    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!