Indulge in the rich and flavorful goodness of Mushroom Asparagus Quiche, a delightful dish brought to us by Sharon Fujita from Fontana, California. This hearty and creamy quiche is a true crowd-pleaser, featuring loads of asparagus pieces that not only add vibrant color but also infuse the dish with a burst of flavor. What’s more, this quiche boasts an easy-to-make crescent-roll crust, ensuring that you’ll have a delectable dinner ready in no time.
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 each dried basil, oregano, and rubbed sage
PREPARATIONS:
- Separate the crescent dough into eight triangles and place them in an ungreased 9-inch pie plate with points toward the center. Press the dough onto the bottom and up the sides of the pie plate to form a crust, and seal any perforations. Spread the crust with prepared mustard and set it aside.
- In a large skillet, sauté the chopped asparagus, onion, and sliced mushrooms in butter until the asparagus reaches a crisp-tender texture.
- In a large bowl, combine the lightly beaten eggs, shredded part-skim mozzarella cheese, minced fresh parsley, salt, pepper, garlic powder, dried basil, oregano, and rubbed sage. Stir in the sautéed asparagus, onion, and mushrooms mixture.
- Pour the combined mixture into the prepared crust in the pie plate.
COOK TIME: 25 minutes (Bake: 25-30 minutes)
YIELD: 8 servings
SPECIAL INSTRUCTIONS:
- To achieve the perfect texture, ensure the asparagus reaches a crisp-tender state during sautéing.
TIPS:
- For a delightful brunch or lunch, serve the Mushroom Asparagus Quiche with a fresh green salad or fruit salad on the side.
In conclusion, the Mushroom Asparagus Quiche is a delectable dish that promises to delight both your taste buds and guests. Sharon Fujita’s creation from Fontana, California, features a hearty and creamy quiche filled with asparagus pieces that lend vibrant color and a burst of flavor to the dish. The addition of a quick and easy-to-make crescent-roll crust ensures that you can enjoy a delightful dinner without spending too much time in the kitchen.
The quiche’s flavor profile is enriched by the combination of fresh asparagus, chopped onion, and sliced mushrooms sautéed in butter. These ingredients create a crisp-tender texture and elevate the quiche to new heights of deliciousness.
With a generous blend of lightly beaten eggs, shredded part-skim mozzarella cheese, minced fresh parsley, and a range of aromatic spices, the quiche’s filling is both creamy and savory. The harmonious marriage of these flavors creates a taste sensation that is sure to captivate your palate.
Serving this delightful quiche is a breeze, making it an excellent option for a delightful brunch or lunch. Paired with a fresh green salad or fruit salad on the side, the Mushroom Asparagus Quiche becomes a well-rounded and satisfying meal.
In summary, the Mushroom Asparagus Quiche recipe is a wonderful addition to any mealtime spread. It delivers a medley of flavors that celebrates the bounty of fresh asparagus, the heartiness of mushrooms, and the creaminess of the filling, all nestled in a comforting crescent-roll crust.
With a dish this delightful, you’re sure to impress your family and guests, creating memorable dining experiences and leaving them craving for more of this savory and creamy quiche.
