Prep 20 mins
Cook 30 mins
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!
- 1⁄2 lb bacon (optional)
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 2 teaspoons prepared mustard, of your choice (we like yellow)
- 1⁄4 cup butter, diced
- 1 1⁄2 lbs fresh asparagus, 1/2-inch pieces
- 1 medium onion, diced
- 1⁄2 cup fresh mushrooms, sliced (or 1-4 oz can, drained)
- 2 eggs, beaten
- 1 teaspoon thyme
- salt & pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon parsley
The Last Thing
- 2 cups shredded mozzarella cheese
- Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
- 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.
- Preheat oven to 375.
- In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
- 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.
- Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
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!!!!
This was delicious! Thank you for posting!
A great combination of flavor, but, I would suggest using shredded hashbrowns for a crust in any breakfast quiche. You have to cook them in the pie pan before you add the rest of the ingredients, so they're already crispy, but it adds even more heartiness to the meal!