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
Ingredients
- 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
Reviews
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!
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.
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.
PS--For gluten free this cooks up great without a crust.
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.
Quick. Easy. Tasty.
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.
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.
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!
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!