Kielbasa Asparagus Quiche

A great spring quiche – works well for a brunch or as breakfast for dinner!

We’ve been making this recipe for years – using ham often in place of the kielbasa.  But, when we made it recently with the kielbasa, I knew I had to share this version of the recipe because it was fabulous!  Something about the flavors really took this already delicious quiche over the top. 

Kielbasa Asparagus Quiche – Modified from Taste of Home

• 1/2 recipe, crescent roll dough
• 2 T spicy brown mustard
• 1 1/2 lb. asparagus, cut into 1/2-inch pieces
• 1/2 ring kielbasa sausage, cut into half-moon shapes
• 2 T minced onion
• 1 garlic clove, minced
• 1 C sliced mushrooms
• 2 eggs, lightly beaten
• 1/8 C milk
• 1 to 1 1/2 C cheeses (Mozzarella, Parm, Provolone combination)
• 1 tps. parsley
• 1/8 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. basil
• 1/4 tsp. oregano

Directions

Press the crescent roll dough into a 9-inch pie plate; you may wish to lightly grease the pie plate – especially if using homemade crescent rolls.  Spread the mustard over the crust. 

Meanwhile, saute the kielbasa sausage with the mushrooms, onion, garlic and asparagus, until asparagus is crisp-tender and mushrooms have evaporated their liquids. 

Mix together the 2 eggs with 1/8 C milk and all the spices – 1 tsp. parsley, 1/8 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. basil and 1/4 tsp. oregano.  Stir well.  Then, add in the veggies and cheese. 

Pour into the pie plate.  {note – the mixture is not very liquidy!}

Bake at 375 for 25-30 minutes, or until a knife inserted in the center comes out clean. 

Cut and serve warm.