Farmhouse Hearty Mushroom, Asparagus and Bacon Quiche

READY IN: 50mins
Recipe by Debber

Saw this one in Taste of Home's Feb-Mar 08 issue; made a few adjustments to suit our tastebuds, and this is the lovely result! This will put a smile on your face as the aroma wafts through the kitchen!

Top Review by mbormann

Best quiche I've ever had. I didn't have cresent rolls on hand so I used Peppridge Farm's pastry puff.The only change I will make next time is to pre-cook the cust a bit to crisp up the bottom, but other then that this recipe was followed to the "T" and came out awesome. This is a Bed & Breakfast quality recipe. Thank You!!!!

Ingredients Nutrition

Directions

  1. Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
  2. Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
  3. Preheat oven to 375.
  4. In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
  5. In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
  6. Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
  7. Mmm-good!

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