Asparagus and Mushroom Quiche

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


1 tube (8 oz) refrigerated crescent rolls
2 tsp dijon mustard or dark spiced mustard
1 1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1 medium onion, chopped
8 oz fresh sliced mushrooms
1/4 c cubed butter
2 eggs lightly beaten
2 c shredded cheese, mozzarella, sharp or your favorite
1/4 c fresh parsley minced
1/2 tsp salt
1/2 tsp pepper, i use freshly ground
1/4 tsp garlic powder
1/4 tsp each of basil, oregano and rubbed sage

The Cook

Dana Ramsey Recipe
Well Seasoned
Somewhere in, PA
Member Since Nov 2010
Dana's notes for this recipe:
This is very easy and very yummy. The dijon mustard really adds flavor to this.
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I baked this delicious quiche in a 9-inch spring form pan. It slid out easily onto a serving plate which made it look very inviting. When I saw the mushrooms, bright green asparagus and gooey cheese, I couldn't wait to take a bite! I wasn't disappointed. It tastes great!


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user Dana Ramsey DRamsey - Mar 28, 2011
Dana Ramsey [DRamsey] has shared this recipe with discussion groups:
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user Donna Brown gabbiegirl - Mar 28, 2011
It looks yummy!
user Dana Ramsey DRamsey - Mar 28, 2011
Donna it really is and if you use the crescent rolls it cuts the prep time down. I didn't have any leftovers at all. I am thinking you probably could do this with broccoli too.
user marilyn gustafson grandmamarilyn - Mar 28, 2011
Can this be frozen? It sounds wonderful; however, it is too large for me and I would like to freeze it into two serving packages.
user Dana Ramsey DRamsey - Mar 28, 2011
Yes it can be frozen. Just pop in microwave and reheat. You could also make this recipe using broccoli.

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