Best Farmhouse Hearty Mushroom Asparagus And Bacon Quiche Recipes

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

Ingredients

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

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 @MakeItYours

Number Of Ingredients 13

Ingredients

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:

MY NOTE: 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!
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!