Asparagus and Mushroom Quiche

A light and flavorful brunch recipe

This Asparagus and Mushroom Quiche is filled with fresh asparagus pieces. Light and flavorful, this quiche is sure to be a favorite at your Easter Brunch. Everyone will think you've spent hours preparing it, when you can have it done in a snap.

The secret, for saving time, is in the crust. Made with crescent rolls, the Asparagus and Mushroom Quiche is an easy quiche recipe.

Asparagus and Mushroom Quiche

1 - 8 oz. tube crescent rolls
2 tsp. prepared mustard
1 1/2 lb. fresh asparagus, trimmed and cut into 1/2" pieces
1 med. onion
1/2 c. fresh mushrooms, sliced
1/4 c. cubed butter
2 eggs, light beaten
2 c. shredded mozzarella cheese
1/4 c. minced fresh parsley
1/2 tsp. salt
1/2 tsp. pepper
2 cloves garlic, minced
1/4 tsp. each dried, basil, oregano and rubbed sage

Separate the crescent roll dough into eight triangle pieces. Place them into an ungreased 9" pie plate with points toward the center. Press onto the bottom and up the sides of the pie pan to form a crust. Make sure to seal any perforations. Spread mustard over top of crust and set aside.

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

Bake at 375° F. for 25 - 30 minutes. A knife inserted near the edge should come out clean when done. Let stand for 5 minutes before cutting.

You now have a delicious Quiche that will please your family and friends.

CLICK HERE to find more Easter Ideas to accompany your Asparagus and Mushroom Quiche!

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