Asparagus and Mushroom Quiche WW value:9 pts

Kim Biegacki


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


★★★★★ 6 votes

8 people
20 Min
25 Min


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  • 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
  • 1/2 tsp
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    dried basil
  • 1/4 tsp
  • 1/4 tsp

How to Make Asparagus and Mushroom Quiche WW value:9 pts


  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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About Asparagus and Mushroom Quiche WW value:9 pts

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