Asparagus and Mushroom Quiche WW value:9 pts

★★★★★ 6 Reviews
pistachyoo avatar
By Kimberly Biegacki
from Canfield, OH

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

VIDEO PLAYER
serves 8 people
prep time 20 Min
cook time 25 Min
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

How To Make

  • 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