Asparagus and Mushroom Quiche

Submitted by Beamer42 on September 18, 2012 - 9:51am
Asparagus and Mushroom Quiche

Summary

Yield
SourceJust a Pinch
Prep Time45 minutes
CategoryAppetizers
CuisineAmerican

Description

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 can cresent Rolls
  • 2 tsp Dejon Mustard
  • 1 1/2 lb fresh asparagus cut into 1/2 inch pieces
  • 1/2 onion finely chopped
  • 8 oz fresh mushrooms sliced
  • 1/4 cup cubed butter
  • 2 Eggs beaten
  • 2 cup shredded cheese, mozzarella or sharp or your favorite
  • 1/4 cup fresh parsley minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder

Instructions

Separate 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.

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 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.

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