Asparagus Quiche

Asparagus Quiche

(5 servings)    Printable Version
  • 3 cups asparagus - cut into small pieces (VERY IMPORTANT: DO NOT USE CANNED -- ONLY FRESH)
  • 1 cup Bisquick baking mix (I like the low-fat kind)
  • 1 cup grated cheddar cheese (or Monterey Jack)
  • 1/2 cup olive oil
  • 1 4-ounce can or mushrooms - drained and sliced (if whole)
  • 3 large eggs
  • 2 green onions - sliced into small pieces
  • salt and pepper - to taste
Preheat oven to 350 degrees.

Grease a 9-inch pie pan with butter or Crisco.

In a large mixing bowl, mix all ingredients together.

Pour into pie pan and bake for 30 to 35 minutes, until fully set.

This is pretty easy to make and real good to eat if you like asparagus and mushrooms.

Mr Breakfast would like to thank DeeJay for this recipe.

Comments About This Recipe
What do you think of Asparagus Quiche?
Overall Average Rating = 5 (out of 5)
Based on 4 votes.

From V. Innus
Rating (out of 5):  

Tasted great!

Comment submitted: 7/19/2013 (#16183)

From Mariano
Rating (out of 5):  

Love this recipe. Just made it myself for the first time today.

Comment submitted: 11/12/2012 (#14832)

From Val

The Bisquick makes its own crust on the outside. I use it all the time.

Comment submitted: 8/17/2012 (#14298)

From S.V.

So seriously can someone pealse tell me how do I make the crust. Or are we supposed to dump everything together?

Comment submitted: 9/13/2011 (#12904)

From LittleBrittle
Rating (out of 5):  

So good! Love this. Mmmm and easy!

Comment submitted: 5/7/2010 (#10455)

Official Member: Team BreakfastFrom nogard18a (Team Breakfast Member)

I agree....where's the crust? are the directions 'scrambled' lol

Comment submitted: 8/21/2009 (#8578)

From A. S. Pergus
Rating (out of 5):  

Love this recipe - have been making it for years. Always a hit.

Comment submitted: 3/16/2008 (#4829)

From Ms L. Falana

This sounds more like an asparagus loaf, unless something is done with the biscuit mix to create a crust, but instructions do not offer this.

Comment submitted: 1/31/2008 (#4524)

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