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!
fresh asparagus, trimmed and cut into 1/2 inch pieces
fresh sliced mushrooms
eggs lightly beaten
shredded cheese, mozzarella, sharp or your favorite
fresh parsley minced
pepper, I use freshly ground
How To Make
Separate crescent dough into eight triangles.
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 Dijon mustard and set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.
In a large bowl combine the remaining ingredients.
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 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.
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