Asparagus and Mushroom Quiche WW value:9 pts

Kim Biegacki Recipe

By Kim Biegacki pistachyoo

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

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


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
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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
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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