We can’t seem to stop admiring the great spring vegetable that is the asparagus! Its crisp and light flavors scream spring and with of their nutritional benefits, we can’t help but feature them yet again in this quick dinner solution for your Meatless Monday.
Although the quiche has been traditionally associated with French cuisine, it actually originated in Germany. The original quiche, the quiche lorraine, was an open pie that had egg and cream custard with bits of bacon. Over time, it has developed into a delicacy that has been widely adapted. Many variants of the quiche have incorporated different vegetables, and this mushroom and asparagus quiche is a perfect example.
The warmth and earthiness of the mushrooms give an extra hint of comfort to this dish. Feel free to use your favorite mushrooms in this recipe. The use of the dinner roll dough ensures this quiche a quick option for your Monday night dinner search.
Prep time: 10 mins
Cooking time: 45 mins
Total time: 55 mins
1 tube (8 ounces) refrigerated crescent rolls
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1/2 pound fresh whole asparagus
1 large shallot, chopped
1/2 cup sliced fresh mushrooms, preferably baby bellas
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano, and rubbed sage
1. 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. Lightly beat one egg and brush mixture on the edges of the crust. Set aside
2. In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is slightly tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust and arrange whole asparagus stems pointing towards the center of the quiche in a circle.
3. 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.