Kim Biegacki Recipe

Asparagus and Mushroom Quiche WW value:9 pts

By Kim Biegacki pistachyoo


Rating:
Serves:
8 people
Prep Time:
Cook Time:
Method:
Bake
Comments:

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

Ingredients

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
salt
1/2 tsp
pepper
1/4 tsp
garlic powder
1/4 tsp
dried basil
1/4 tsp
oregano
1/4 tsp
sage

Directions Step-By-Step

1
Prepare your asparagus
2
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.
3
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender.
4
In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
5
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.
6
Enjoy your slice of quiche.

Weight Watcher Value: 9 points

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30 Comments

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Sharon Colyer Cmom02
Apr 4, 2015
I just saved it myself. :)
user
Sharon Colyer Cmom02
Apr 4, 2015
Kim, Tammy Todd has included this recipe in her new cookbook. You should get a notification about it. She used my enchilada recipe & I got notified. Congrats!
user
Feb 12, 2015 - Kim Biegacki shared this recipe with discussion group: Daughter's of the King.
user
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.
user
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.