Asparagus and Mushroom Quiche

By Dana Ramsey
@DRamsey

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

Rating:

★★★★★ 17 votes

Comments:

209 Comments

Serves:

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Blue Ribbon Recipe

Notes 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!

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 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

How to Make Asparagus and Mushroom Quiche

Step-by-Step

1Separate 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.
2In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.
3In 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.