Mushroom asparagus quiche — all it’s ‘cracked’ up to be

Quiche

Something about quiche used to really weird me out.

I’m far from a picky eater, but I’ve never liked eggs. It’s weird, I know — especially given I’ll try just about anything. But no matter the style — scrambled, sunny-side-up, in an omelette — or flavor, I’d prefer to skip breakfast completely. I’ve been known to make a sandwich.

When we hosted friends for brunch after Oliver was born, I was looking for a quick vegetarian recipe that might look vaguely impressive to a well-traveled foodie couple (what? It’s the truth). I had that “new mom” sheen of greasy hair, half-closed eyes and unbrushed teeth, so . . . it couldn’t be complicated. I mean, just getting to the grocery store was a feat unto itself.

In my internet wanderings, I stumbled upon this mushroom asparagus quiche recipe from Taste of Home. Its base is a store-bought can of crescent rolls, friends. I can get down with that.

It’s filling, hearty and incredibly tasty — so much so that Spencer and I have made it many times since, usually doubling the mushrooms because mushrooms are life. It’s a great dish to make on a Sunday and slice up for breakfast leftovers during the week. It reheats beautifully and holds together well.

This quiche? It’s just really delicious. Good enough for me to have reevaluated my hatred of eggs as a whole . . . though, to date, this is the only acceptable vessel I’ve found for them.

But who knows. A few more bites and I just might come around.


Quiche

Mushroom Asparagus Quiche

1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1 1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage

Separate crescent dough into eight triangles; place in an ungreased 9-in. 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.

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.

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

Recipe by Taste of Home


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17 thoughts on “Mushroom asparagus quiche — all it’s ‘cracked’ up to be

  1. Just double checking, you don’t need any milk in this recipe? I also hate eggs, but like quiche.

  2. Also a fellow egg-hater but quiche-lover! My coworker made me a zucchini quiche last week and we (Caleb included!) devoured it quickly. I definitely need to start making my own!

  3. We love eggs at my house, but I have never made a quiche. You can never go wrong with Taste of Home recipes, so I am definitely going to be making this one next week. Yummy!

  4. Hello Meg,

    Just trying to get back to reality this a.m.

    Hope that that you enjoyed your birthday.

    This recipe sounds great; minus the asparagus for us.

    Add something else in its place, perhaps.

    I have subscribed to that magazine for years and liked its easy approach to cooking.

    LOVE, GRAM xoxo

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