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Ingredients
US|METRIC
8 SERVINGS
- 1 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 onion (medium, chopped)
- 8 oz. sliced mushrooms (fresh)
- 1/4 cup butter (cubed)
- 2 eggs (lightly beaten)
- 2 cups shredded cheese (mozzarella, sharp or your favorite)
- 1/4 cup fresh parsley (minced)
- 1/2 tsp. salt
- 1/2 tsp. pepper (i use freshly ground)
- 1/4 tsp. garlic powder
- 1/4 tsp. basil (each of, oregano and rubbed sage)
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Directions
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol100mg33% |
Sodium390mg16% |
Potassium350mg10% |
Protein12g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A25% |
Vitamin C15% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Susan PT 7 years ago
I used real horseradish instead of mustard in the crust, one large portobello cap I had left over, and used 6 eggs total. Very tasty, but could have used more horseradish. Will make it again as we love asparagus and mushrooms in nearly everything!
3/22/20- made this again... still wonderful! This time I used an 11x7 pan. First I put 1 T of olive oil in the bottom with 1 T water. Then crushed up left over garlic Ritz and cheddar goldfish and put them in the olive oil and water mix for a "crust". Baked at 350, until browned. Sprinkled portobello pieces all over "crust", added fresh asparagus (steamed in microwave for 2 min before using), and placed pieces of dill cheese curds all around. In a bowl, whisked spices/herbs in recipe and stone ground mustard, 1/2 c milk, 6 eggs, and garlic pepper mix. Poured over all, baked for 40 min at 375.
Sooooo good! More of a side dish.
(For more of a quiche appeal, should have added 3-4 more eggs.)