Asparagus and Mushroom Quiche WW value:9 pts

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

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

The Cook

Kim Biegacki Recipe
x5
Full Flavored
Warren, OH (pop. 41,557)
pistachyoo
Member Since Apr 2011
Kim's notes for this recipe:
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
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Directions

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
Comments

1-5 of 27 comments

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user Kim Biegacki pistachyoo - Apr 10, 2011
I shared a photo of this recipe. View photo
user Kim Biegacki pistachyoo - Apr 10, 2011
I shared a photo of this recipe. View photo
user nadine mesch motherchic - Apr 10, 2011
This sounds wonderful. Thank you for sharing. We are going to Lexington next weekend, I think I will make this quiche and bring it with us for brunch :)
user kathy west kamwest - Apr 10, 2011
I make the same thing, only I grill my vegetables & I cook the crust for 5 min before I fill it....I find it makes the crust flakier...
user Kim Biegacki pistachyoo - Apr 10, 2011
Nadine, it is so yummy and I hope you enjoy it like I did. It is a wonderful recipe.

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