Mushroom Asparagus Quiche

I absolutely love asparagus. I love mushrooms too! Put them together in this easy and tasty quiche, and you have the perfect start to any brunch! It's so good that in my haste to EAT IT, I neglected to take a picture of it fresh out of the oven!!! Rookie mistake I tell ya!


What you'll need:

  • 1 tube (8 ounces) refrigerated crescent sheet (non-perforated).
  • 2 teaspoons prepared mustard
  • 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 medium onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup butter, cubed
  • 2 large eggs, lightly beaten
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

What you'll do:
  • Unroll crescent dough and place it in an ungreased 13x9 pan. Press onto the bottom and up the sides to form a crust; Spread with mustard; set aside. 
  • In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust. 
  • Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. 


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