We love asparagus and mushrooms... so we love this
quiche from Taste of Home! This dish is great for any meal... breakfast, brunch, lunch or dinner.
Mushroom Asparagus Quiche1 tube (8 ounces) refrigerated reduced-fat crescent rolls (alternatively, you can make your own
crescent rolls...thanks Kate!)2 tsp. spicy brown mustard1 1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces1 medium onion, chopped1/2 cup sliced fresh mushrooms2 eggs, lightly beaten (1 egg + 1 egg white works too)2 cups (8 ounces) shredded part-skim mozzarella cheese (for a nice change up, try Parm/Asiago/Mozzarella and Provolone)1/4 cup minced fresh parsley1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder1/4 teaspoon each dried basil, oregano and rubbed sageSeparate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center . Press onto the bottom and up the sides to form a crust; seal perforations (alternatively, you can use the new Pillsbury Recipe Creations and shape into a pie crust). Spread with mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender (I omit butter because I have a non-stick pan).
Tonight, we added a little ham...
In a large bowl, combine the remaining ingredients.
Then, stir in asparagus mixture.
Pour into crust; may sprinkle with additional cheese. Bake at 375° for 25-30 minutes or until a knife inserted near the edge comes out clean. Check quiche to make sure the edges aren't getting too browned during cooking; if they are browning, cover with tinfoil to prevent burning. Let stand for 5 minutes before cutting. Serves: 6-8
This quiche is linked at
Ultimate Recipe Swap for a favortie breakfast/brunch meal!
