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asparagus and mushroom quiche

(18 RATINGS)
5.86K Pinches 25 Photos
DRamsey avatar
Somewhere in, PA
Updated on Feb 1, 2020

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

Blue Ribbon Recipe

Creamy and savory, this asparagus and mushroom quiche is delicious. It's not your typical quiche recipe that uses a lot of eggs. The filling in this recipe is loaded with chunks of asparagus and mushroom along with gooey cheese. It's a classic flavor combination that goes perfectly with the sweet crescent roll dough. This is the perfect dish to serve for a special occasion, breakfast, brunch or even dinner!

— The Test Kitchen
prep time 20 Min
cook time 25 Min
method Bake
yield 8 serving(s)

Ingredients

  • 1 package refrigerated crescent rolls, tube 8 oz
  • 2 teaspoons Dijon mustard or dark spiced mustard
  • 1 1/2 pounds fresh asparagus, trimmed and cut into 1/2 inch pieces
  • 1 medium onion, chopped
  • 8 ounces fresh sliced mushrooms
  • 1/4 cup cubed butter
  • 2 - eggs lightly beaten
  • 2 cups shredded cheese, mozzarella, sharp or your favorite
  • 1/4 cup fresh parsley minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, I use freshly ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/4 teaspoon rubbed sage

How To Make asparagus and mushroom quiche

  • Crescent dough separated into triangles.
    Step 1
    Separate crescent dough into eight triangles.
  • Crescent dough triangles in a pie plate.
    Step 2
    Place in an ungreased 9-inch pie plate with the points toward the center.
  • Sealing the crescent dough triangles together.
    Step 3
    Press onto the bottom and up the sides to form a crust; seal the perforations.
  • Crescent roll dough brushed with Dijon mustard.
    Step 4
    Spread with the Dijon mustard and set aside.
  • Sauteeing asparagus, onion, and mushrooms together.
    Step 5
    In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.
  • Cheese and remaining ingredients combined in a bowl.
    Step 6
    In a large bowl combine the remaining ingredients.
  • Stirring remaining ingredients into the asparagus and mushrooms.
    Step 7
    Stir in the asparagus mixture.
  • Filling poured into the crescent roll crust dough.
    Step 8
    Pour into crust.
  • Quiche baking in the oven.
    Step 9
    Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean.
  • Asparagus and Mushroom Quiche with slices cut out of it.
    Step 10
    Let it rest for 5 minutes before 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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