Thursday on Top: Mushroom Asparagus Quiche

Everyone loves Quiche, and this top 10 recipe will be proof to you and your family!


8 ServingsPrep: 20 min. Bake: 25 min.


  • 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 Eggland’s Best 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 center comes out clean. Let stand for 10 minutes before cutting.
  • Yield: 8 servings.

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