Thursday, December 4, 2008

Mushroom and Asparagus Quiche

We love asparagus and mushrooms... so we love this quiche from Taste of Home! This dish is great for any meal... breakfast, brunch, lunch or dinner.

From Mushroom Asparagus Quiche

Mushroom Asparagus Quiche

1 tube (8 ounces) refrigerated reduced-fat crescent rolls (alternatively, you can make your own crescent rolls...thanks Kate!)
2 tsp. spicy brown 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
2 eggs, lightly beaten (1 egg + 1 egg white works too)
2 cups (8 ounces) shredded part-skim mozzarella cheese (for a nice change up, try Parm/Asiago/Mozzarella and Provolone)
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 (alternatively, you can use the new Pillsbury Recipe Creations and shape into a pie crust). Spread with mustard; set aside.

From Mushroom Asparagus Quiche

In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender (I omit butter because I have a non-stick pan).

From Mushroom Asparagus Quiche

Tonight, we added a little ham...

From Mushroom Asparagus Quiche

In a large bowl, combine the remaining ingredients.

From Mushroom Asparagus Quiche

Then, stir in asparagus mixture.

From Mushroom Asparagus Quiche

Pour into crust; may sprinkle with additional cheese. Bake at 375° for 25-30 minutes or until a knife inserted near the edge comes out clean. Check quiche to make sure the edges aren't getting too browned during cooking; if they are browning, cover with tinfoil to prevent burning. Let stand for 5 minutes before cutting. Serves: 6-8

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This quiche is linked at Ultimate Recipe Swap for a favortie breakfast/brunch meal!


  1. Seriously this only has 2 eggs but fills the whole pie plate?
    This looks great! I think I'll make 2 this weekend--one for us and one for my friend recovery from a mastectomy.
    I am so happy you are able to find time for all this scrumptious cooking and excellent food photography while working on your dissertation. I hope you can keep this up when you are done with school!

  2. Thanks, Heather.

    Yes, this only uses two eggs. The ham and asparagus, as well as the cheese is the main filling, the eggs just keep it together.

    If you try it -- let me know how it goes!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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