Mushroom Asparagus Quiche is a delightful and savory dish that combines the earthy flavors of mushrooms and asparagus with a creamy, cheesy filling. Encased in a flaky crescent roll crust, this quiche is perfect for brunch, lunch, or a light dinner. It is a versatile dish that can be enjoyed warm or at room temperature.

Quiche is a classic French dish that originated in the region of Lorraine. Traditionally, it consisted of a pastry crust filled with a mixture of eggs, cream, and various ingredients such as cheese, meats, or vegetables. Over time, quiche has evolved, and different variations have emerged.

The Mushroom Asparagus Quiche takes inspiration from the classic quiche recipe but adds the delightful combination of mushrooms and asparagus as the main ingredients. Asparagus is known for its tender texture and slightly bitter yet refreshing flavor, while mushrooms offer an earthy and savory taste.

The use of crescent roll dough as the crust adds a buttery and flaky texture to the quiche. The prepared mustard spread on the crust adds a tangy element that complements the flavors of the filling.

This quiche is not only delicious but also versatile and customizable. You can experiment with different vegetables and cheeses to suit your taste preferences. The combination of asparagus, mushrooms, and melted mozzarella cheese creates a harmonious balance of flavors and textures.

PREP: 20 MIN.

BAKE: 25 MIN.

MAKES: 8 SERVINGS

INGREDIENTS

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons prepared mustard
• 1½ pounds fresh asparagus, trimmed and cut into ½-inch pieces
• 1 medium onion, chopped
• ½ cup sliced fresh mushrooms
• ¼ cup butter, cubed
• 2 eggs, lightly beaten
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• ¼ cup minced fresh parsley
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon rubbed sage

INSTRUCTIONS

1. Separate the crescent roll dough into eight triangles. Place them in an ungreased 9-inch pie plate, with the points toward the center. Press the dough onto the bottom and up the sides of the pie plate to form a crust. Seal any perforations in the dough. Spread the prepared mustard over the crust and set it aside.
2. In a large skillet, sauté the asparagus, onion, and mushrooms in butter until the asparagus is crisp-tender.
3. In a large bowl, combine the sautéed asparagus, onion, and mushrooms with the beaten eggs, shredded mozzarella cheese, minced parsley, salt, pepper, garlic powder, dried basil, dried oregano, and rubbed sage. Stir until all the ingredients are well combined.
4. Pour the filling mixture into the prepared crust in the pie plate.
5. Place the quiche in the preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until a knife inserted near the center comes out clean.
6. Allow the quiche to stand for 10 minutes before cutting. This will help the filling set and make it easier to slice.

Mushroom Asparagus Quiche can be served warm or at room temperature. It is a versatile dish that can be enjoyed as a main course or as part of a brunch spread. The combination of the flaky crust, flavorful filling, and the vibrant asparagus and mushroom flavors make this quiche a delightful and satisfying dish for any occasion.