Asparagus and Mushroom Quiche

Recipe Rating:	16 Ratings5
Categories:	Breakfast Casseroles, Quick & Easy, For Kids, Vegetarian, Healthy
Collections:	Festive Feasts, Meatless Mondays, Breakfast In Bed
Serves:	8
Prep Time:	20 Min
Cook Time:	25 Min

Ingredients

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 md	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

Pinched by mmpurple, and 2,804 more.

Dana R

Well Seasoned

Somewhere in, PA

DRamsey

Member Since Nov 2010

Dana's Notes:

This is very easy and very yummy. The dijon mustard really adds flavor to this.

(See Dana's Original Version of Recipe)

Comments from the Test Kitchen:

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!

Directions

Separate crescent dough into eight triangles and place in an ungreased 9 inch pie plate with the points toward the center. Press onto the bottom and up the sides to form a crust; seal the perforations. Spread with the mustard and set aside.

In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.

In a large bowl combine the remaining ingredients and stir in the asparagus mixture. Pour into crust. Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean. Let it rest for 5 minutes beofre cutting.

Special Note: I always steam my asparagus when I make it so I did so for this recipe. I just added it to the mushrooms and onion once they were tender. I've also made my own crust instead of using the crescents both are very good.

Comments

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Dana R DRamsey

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Donna Brown gabbiegirl

Mar 28, 2011

It looks yummy!

Dana R 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.