Mushroom Asparagus Quiche

Prep Time:

20 minutes

Cook Time:

25 minutes


8 servings


272 calories


  • 1 (8 oz) refrigerated crescent rolls

  • 2 tsp prepared mustard

  • 1½ lbs fresh asparagus, trimmed & cut into ½ in pieces

  • 1 med onion, chopped

  • ½ c fresh mushrooms, sliced

  • ¼ c butter, cubed

  • 2 large eggs, lightly beaten

  • 2 c part-skim mozzarella cheese, shredded

  • ¼ c fresh parsley, minced

  • ½ tsp salt

  • ½ tsp pepper

  • ¼ tsp garlic powder

  • ¼ tsp of dried basil, oregano & rubbed sage


Step 1

Separate crescent dough into eight triangles; place in an ungreased 9-inch pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.

Step 2

In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.

Step 3

Bake at 375 degrees for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

NOTES Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375degrees. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.

NUTRITION 1 piece: 272 calories, 18g fat, 8g saturated fat, 84mg cholesterol, 580mg sodium, 16g carbohydrate, 5g sugars, 1g fiber, 12g protein.