Best Asparagus And Mushroom Quiche Ww Value9 Pts Recipes

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EASY QUICHE WITH ASPARAGUS, MUSHROOM, AND CHEDDAR



Easy Quiche with Asparagus, Mushroom, and Cheddar image

Easy Quiche Recipe with Asparagus, Mushrooms and Cheddar | A delicious crowd pleasing recipe that can be made with just 5 minutes of active preparation time!

Provided by Kit Graham

Time 50m

Number Of Ingredients 9

1 9- inch Pie Crust
2/3 cup chopped Asparagus
1/2 cup sliced Mushrooms
1 cup shredded Cheddar
5 Large Eggs
1/2 cup Heavy Cream
1/2 cup Whole Milk
1/4 teaspoon Salt
dash of Black Pepper

Steps:

  • Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
  • Layer the asparagus, mushrooms, and cheese in the pie crust.
  • Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
  • Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
  • Bake for 35-45 minutes, until the center of the quiche has firmed up.

MUSHROOM ASPARAGUS QUICHE



Mushroom Asparagus Quiche image

Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! -Sharon A. Fujita, Fontana, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 13

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 large eggs, lightly beaten
2 cups 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

Steps:

  • 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 in the center comes out clean. Let stand for 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. 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 Facts : Calories 272 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 580mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

ASPARAGUS AND MUSHROOM QUICHE



Asparagus and Mushroom Quiche image

This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.

Provided by WendytheQ

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 13

5 slices bacon
2 tablespoons olive oil
1 small onion, cut into 1/2-inch pieces
1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
1 cup chopped fresh asparagus
1 (8 inch) unbaked pie shell
1 egg white, lightly beaten
1 cup shredded sharp Cheddar cheese
¼ cup crumbled feta cheese
2 eggs
¾ cup half-and-half cream
½ teaspoon salt
Fresh ground pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
  • Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
  • Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
  • Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
  • Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.

Nutrition Facts : Calories 367.9 calories, Carbohydrate 13.5 g, Cholesterol 115.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 11.6 g, Sodium 787.7 mg, Sugar 2 g

ASPARAGUS QUICHE



Asparagus Quiche image

There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1 unbaked pie shell (9 inches)
1/2 pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups shredded Swiss cheese
3 large eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper

Steps:

  • Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :

ASPARAGUS AND MUSHROOM QUICHE



Asparagus and Mushroom Quiche image

I found this in with my grandmother's recipes when we were cleaning out her house. The spices add a nice bit to the quiche.

Provided by AdeleProvence

Categories     Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb asparagus, bottoms trimmed and cut into 1-inch pieces
6 ounces button mushrooms, sliced
3/4 cup onion, coarsely diced
1 refrigerated pie crust
4 ounces gruyere or 4 ounces swiss cheese, shredded
4 eggs
3/4 cup half-and-half
1 tablespoon yellow mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon dried parsley
1/8 teaspoon nutmeg
1/8 teaspoon ground black pepper

Steps:

  • Preheat oven to 425°F.
  • Bring a large saucepan of water to a boil on high.
  • Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
  • Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
  • Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
  • In a large bowl, mix remaining ingredients.
  • Pour egg mixture over the vegetables.
  • Bake at 425F for 30 minutes, or firm. Cool briefly.

Nutrition Facts : Calories 247.6, Fat 15.4, SaturatedFat 7, Cholesterol 117.1, Sodium 359.2, Carbohydrate 16.8, Fiber 2.4, Sugar 2.9, Protein 11.7

ASPARAGUS AND MUSHROOM QUICHE



Asparagus and Mushroom Quiche image

Creamy and savory, this asparagus and mushroom quiche is delicious. It's not your typical quiche recipe that uses a lot of eggs. The filling in this recipe is loaded with chunks of asparagus and mushroom along with gooey cheese. It's a classic flavor combination that goes perfectly with the sweet crescent roll dough. This is the...

Provided by Dana Ramsey

Categories     Casseroles

Time 45m

Number Of Ingredients 15

1 pkg refrigerated crescent rolls, tube 8 oz
2 tsp Dijon mustard or dark spiced mustard
1 1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1 medium onion, chopped
8 oz fresh sliced mushrooms
1/4 c cubed butter
2 eggs lightly beaten
2 c shredded cheese, mozzarella, sharp or your favorite
1/4 c fresh parsley minced
1/2 tsp salt
1/2 tsp pepper, I use freshly ground
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rubbed sage

Steps:

  • 1. Separate crescent dough into eight triangles.
  • 2. Place in an ungreased 9-inch pie plate with the points toward the center.
  • 3. Press onto the bottom and up the sides to form a crust; seal the perforations.
  • 4. Spread with the Dijon mustard and set aside.
  • 5. In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.
  • 6. In a large bowl combine the remaining ingredients.
  • 7. Stir in the asparagus mixture.
  • 8. Pour into crust.
  • 9. Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean.
  • 10. Let it rest for 5 minutes before cutting. Special Note: I always steam my asparagus when I make it so I did so for this recipe. I just added it to the mushrooms and onion once they were tender. I've also made my own crust instead of using the crescents both are very good.

MUSHROOM ASPARAGUS QUICHE



Mushroom Asparagus Quiche image

From Taste of Home. Easy because it uses crescent rolls rather than pie crust. I have had this posted on my refrigerator door since last March - thought I should finally post it on Zaar and get if off my refrigerator!

Provided by DebS 2

Categories     Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

8 ounces refrigerated crescent dinner rolls
2 teaspoons prepared mustard
1 lb asparagus, cut into 1/2 inch pieces
1 medium onion, chopped
1/2 cup fresh mushrooms, sliced
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups mozzarella cheese, shredded
1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon rubbed sage

Steps:

  • Separate crescent dough into eight triangles and place in an ungreased 9" pie plate with points toward the center.
  • Press onto the bottom and up the sides to form a crust.
  • Seal the 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 edge comes out clean.
  • Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 349, Fat 20.4, SaturatedFat 10.9, Cholesterol 139.2, Sodium 743.3, Carbohydrate 26.3, Fiber 3.5, Sugar 4.1, Protein 16.4

ASPARAGUS AND MUSHROOM QUICHE



Asparagus and Mushroom Quiche image

This is a yummy goodness is full of different flavors and textures. My grandmother used to make something similiar to this so i kinda copied her recipe.

Provided by Debbie W

Categories     Eggs

Time 50m

Number Of Ingredients 11

1 bunch fresh asparagus...cleaned and cut in aprox 1inch peices
1 medium onion diced
1 pkg sliced mushrooms
1 clove garlic...minced
10 eggs
1/3 c milk
2 c monterey jack cheese
2 deep dish pie shells
6-8 slices of bacon cooked and crumbed for topping
salt and pepper
2-3 Tbsp olive oil

Steps:

  • 1. Preheat oven to 350.
  • 2. In one skillet saute onions, mushrooms, and garlic with olive oil.
  • 3. In another skillet saute asparagus in olive oil ...add salt and pepper...I deglazed my pan with a little white wine...but not necessary I just like the flavor. You want the asparagus a little tender but don't overcook.
  • 4. In a bowl whisk together eggs and milk...add a little salt and pepper. Add 1 cup of the cheese.
  • 5. Evenly divide the asparagus and onion/mushroom mixture between the two pie shells. Pour the egg mixture over...1/2 in each shell
  • 6. Bake for 30 min on 350.
  • 7. while quiche is baking fry bacon and crumble.
  • 8. After 30 min top the quiche with remaining 1 cup of cheese and bacon ... put back in the oven for another 5 min.

ASPARAGUS MUSHROOM CRUSTLESS QUICHE FOR TWO



Asparagus Mushroom Crustless Quiche for Two image

From the website Tea Tattler. This made a lovely light lunch. I made the recipe as specified, but I am sure you could substitute other ingredients, switch around herbs, etc., to meet your preferences or your pantry.

Provided by duonyte

Categories     Breakfast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

4 asparagus spears (trimmed and cut diagonally into 1-inch pieces)
4 fresh mushrooms (thinly sliced)
1/2 teaspoon dried tarragon (I used 1 1/2 tsp fresh)
3 large eggs
1/3 cup whole milk or 1/3 cup half-and-half
2 ounces less fat Philadelphia Cream Cheese (softened)
1/3 cup baking mix (like Bisquick)
salt and pepper, to taste
12 grape tomatoes, cut in half

Steps:

  • 1. Butter two individual 5 or 6 inch tart pans. I used one 6 inch tart pan and one 14 ounce ramekin. Preheat oven to 375 degrees F.
  • 2. Divide asparagus and mushrooms evenly between the two pie pans. Sprinkle tarragon over the asparagus and mushrooms. (I strongly recommend fresh tarragon if you have it - it's a perennial herb, grows easily, and is delicious in particular on eggs and mushrooms).
  • 3. Beat eggs in a large bowl until foamy. Add half-and-half, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.
  • 4. Divide egg mixture evenly between the two pans. Top with grape tomatoes cut side up.
  • 5. Bake in a 375°F (190°C) oven for 30 minutes or until eggs are puffed and tops are golden brown.

Nutrition Facts : Calories 354.6, Fat 21.9, SaturatedFat 9.5, Cholesterol 314.7, Sodium 442.2, Carbohydrate 23.7, Fiber 2.7, Sugar 9.5, Protein 16.9

ASPARAGUS MUSHROOM BACON QUICHE



Asparagus Mushroom Bacon Quiche image

A great way to make a different meal of left overs. Be it breakfast, brunch or supper. Serve with a glass of wine crisp fresh bread and a salad for a beautiful meal.

Provided by Rita1652

Categories     Savory Pies

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 pie crust
2 cups cheddar cheese, shredded
3 slices cooked bacon, crumbled
3/4 cup mushroom, cooked
1/3 cup onion, sliced and sauteed
14 asparagus spears, roasted just the top half save the rest for soup
1 cup milk
6 eggs, lightly beaten
1/2 teaspoon italian seasoning
1 teaspoon garlic

Steps:

  • Preheat oven to 425 degrees.
  • Place crust in 9 inch pie pan.
  • Layer cheese, mushrooms, onions.
  • Arrange asparagus in a wheel fashion. As in picture.
  • Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese.
  • Bake 15 minutes. Lower oven temperature to 350 and bake for 30-45 minutes. Remove and let rest for 15 minutes. Serve with a salad and enjoy.

Nutrition Facts : Calories 327.4, Fat 22.9, SaturatedFat 10.1, Cholesterol 176.7, Sodium 434.1, Carbohydrate 14.4, Fiber 1.5, Sugar 1.1, Protein 16.2

FARMHOUSE HEARTY MUSHROOM, ASPARAGUS AND BACON QUICHE



Farmhouse Hearty Mushroom, Asparagus and Bacon Quiche image

Saw this one in Taste of Home's Feb-Mar 08 issue; made a few adjustments to suit our tastebuds, and this is the lovely result! This will put a smile on your face as the aroma wafts through the kitchen!

Provided by Debber

Categories     One Dish Meal

Time 50m

Yield 6 hearty wedges

Number Of Ingredients 13

1/2 lb bacon (optional)
1 (8 ounce) package refrigerated crescent dinner rolls
2 teaspoons prepared mustard, of your choice (we like yellow)
1/4 cup butter, diced
1 1/2 lbs fresh asparagus, 1/2-inch pieces
1 medium onion, diced
1/2 cup fresh mushrooms, sliced (or 1-4 oz can, drained)
2 eggs, beaten
1 teaspoon thyme
salt & pepper
1/4 teaspoon garlic powder
1/4 teaspoon parsley
2 cups shredded mozzarella cheese

Steps:

  • Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
  • Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
  • Preheat oven to 375.
  • In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
  • In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
  • Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
  • Mmm-good!

Nutrition Facts : Calories 407.4, Fat 23.5, SaturatedFat 11.2, Cholesterol 130.8, Sodium 1444.5, Carbohydrate 31.5, Fiber 6.9, Sugar 5.8, Protein 20.6

ASPARAGUS AND MUSHROOM QUICHE WW VALUE:9 PTS



Asparagus and Mushroom Quiche WW value:9 pts image

I was looking for some yummy recipes for asparagus and came across this one from Taste of Home. If you like mushrooms and asparagus this is a keeper. It is a wonderful quiche and extremely moist! I loved it and so did my friends. (My husband hates mushrooms, so he didn't eat any.) I thought it was a beautiful quiche when it came out of the oven. Weight Watcher value: 9 points

Provided by Kimberly Biegacki @pistachyoo

Categories     Breakfast Casseroles

Number Of Ingredients 15

8 ounce(s) 1 tube refrigerated crescent rolls
2 teaspoon(s) prepared mustard (i used dijon mustard)
1 1/2 pound(s) fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup(s) sliced fresh mushrooms (i used white mushrooms)
1/4 cup(s) butter, cubed
2 medium eggs, lightly beaten
2 cup(s) (8 ounces) shredded mozzarella cheese
1/4 cup(s) minched fresh parsley
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) dried basil
1/4 teaspoon(s) oregano
1/4 teaspoon(s) sage

Steps:

  • Prepare your asparagus
  • 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 edge comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
  • Enjoy your slice of quiche. Weight Watcher Value: 9 points

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