Real Recipes From Real Home Cooks ®

asparagus and mushroom quiche

(18 ratings)
Blue Ribbon Recipe by
Dana Ramsey
Somewhere in, PA

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 @kitchencrew
(18 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For asparagus and mushroom quiche

  • 1 pkg
    refrigerated crescent rolls, tube 8 oz
  • 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
  • 1/2 tsp
    pepper, I use freshly ground
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
    rubbed sage

How To Make asparagus and mushroom quiche

  • Crescent dough separated into triangles.
    Separate crescent dough into eight triangles.
  • Crescent dough triangles in a pie plate.
    Place in an ungreased 9-inch pie plate with the points toward the center.
  • Sealing the crescent dough triangles together.
    Press onto the bottom and up the sides to form a crust; seal the perforations.
  • Crescent roll dough brushed with Dijon mustard.
    Spread with the Dijon mustard and set aside.
  • Sauteeing asparagus, onion, and mushrooms together.
    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.
    In a large bowl combine the remaining ingredients.
  • Stirring remaining ingredients into the asparagus and mushrooms.
    Stir in the asparagus mixture.
  • Filling poured into the crescent roll crust dough.
    Pour into crust.
  • Quiche baking in the oven.
    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.
    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.