Mushroom Asparagus Quiche

Breakfast is my favorite meal of the day... in addition to my love of whole wheat blueberry pancakes, cinnamon waffles, Christmas eggs, baked oatmeal, granola and (the list goes on and on)..., we also enjoy a different twist on breakfast with an 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.

Mushroom Asparagus Quiche - Modified from Taste of Home
{Print Recipe}

1 recipe crescent roll dough (or, 1 8-oz tube)
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


Press the dough into an ungreased 9-in. pie plate.   Press onto the bottom and up the sides to form a crust.  You may not need all the dough, so make a few crescent rolls with the extras.

Spread with mustard; set aside.

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).

Often, we add a little ham (or leftover bacon)...

In a large bowl, combine the remaining ingredients.

Then, stir in asparagus mixture.

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 5 minutes before serving.

This quiche is linked at:

• Ultimate Recipe Swap
• Sir Ham A Lot - Leftover Ham Recipes