Kim Biegacki Recipe

Asparagus and Mushroom Quiche WW value:9 pts

By Kim Biegacki pistachyoo

Recipe Rating:
8 people
Prep Time:
Cook Time:
Cooking Method:

Kim's Story

I was looking for some yummy recipes for asparagus and came across this one from Taste of Home. If you like mushrooms and asparagus this is a keeper. It is a wonderful quiche and extremely moist! I loved it and so did my friends. (My husband hates mushrooms, so he didn't eat any.)

I thought it was a beautiful quiche when it came out of the oven.

Weight Watcher value: 9 points


8 oz
1 tube refrigerated crescent rolls
2 tsp
prepared mustard (i used dijon mustard)
1 1/2 lb
fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium
onion, chopped
1/2 c
sliced fresh mushrooms (i used white mushrooms)
1/4 c
butter, cubed
2 medium
eggs, lightly beaten
2 c
(8 ounces) shredded mozzarella cheese
1/4 c
minched fresh parsley
1/2 tsp
1/2 tsp
1/4 tsp
garlic powder
1/4 tsp
dried basil
1/4 tsp
1/4 tsp

Directions Step-By-Step

Prepare your asparagus
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 near the edge comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
Enjoy your slice of quiche.

Weight Watcher Value: 9 points

You May Also Like:



Feb 12, 2015 - Kim Biegacki shared this recipe with discussion group: Daughter's of the King.
Kim Biegacki pistachyoo
May 14, 2013
There is a lot of liquid that comes from the asparagus...I would think if you put milk to it then the quiche would be soggy and not firm.
Betsy Kurtenbach bkurtenbach
May 14, 2013
Making it now but why don't you add milk? Just about to put your recipe in my oven.
Kim Biegacki pistachyoo
May 9, 2013
Cheri, that is wonderful to hear you all enjoyed the quiche and that your son liked it that much to want it for work tomorrow. I do love this quiche but don't make it too often because my husband doesn't like shrooms. I wait to make it when my parents are over so they can enjoy it with me.
Cheri Berman cmberman
May 9, 2013
I'm not a big fan of asparagus but my son likes it and I got some from my coop today along with some chi-take mushrooms and spring onions. I used them all in this recipe and it turn out to be quite good. My son wants to take some leftovers with him to work tomorrow so I guess he loved it.