DebS #2's Note:
From Taste of Home. Easy because it uses crescent rolls rather than pie crust. I have had this posted on my refrigerator door since last March - thought I should finally post it on Zaar and get if off my refrigerator!
My Private Note
Units: US | Metric
- 8 ounces refrigerated crescent dinner rolls
- 2 teaspoons prepared mustard
- 1 lb asparagus, cut into 1/2 inch pieces
- 1 medium onion, chopped
- 1/2 cup fresh mushrooms, sliced
- 1/4 cup butter, cubed
- 2 eggs, lightly beaten
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/4 teaspoon rubbed sage
- 1Separate crescent dough into eight triangles and place in an ungreased 9" pie plate with points toward the center.
- 2Press onto the bottom and up the sides to form a crust.
- 3Seal the perforations.
- 4Spread with mustard; set aside.
- 5In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender.
- 6In a large bowl, combine the remaining ingredients.
- 7Stir in asparagus mixture.
- 8Pour into crust.
- 9Bake at 375 for 25-30 minutes or until a knife inserted near the edge comes out clean.
- 10Let stand for 5 minutes before cutting.
Browse Our Top Mushroom Recipes
Nutritional Facts for Mushroom Asparagus Quiche
Serving Size: 1 (154 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 349.0
- Calories from Fat 183
- Total Fat 20.3 g
- Saturated Fat 10.9 g
- Cholesterol 139.2 mg
- Sodium 743.3 mg
- Total Carbohydrate 26.2 g
- Dietary Fiber 3.4 g
- Sugars 4.1 g
- Protein 16.4 g