Cheese & Mushroom Quiche

Cheese & Mushroom Quiche


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Quiche is always an awesome dinner idea because it cooks in no time at all. The preparation of this particular quiche is made simple by using crescent rolls as crust. Make this cheese and mushroom quiche for a quick and easy dinner.

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Chicago, IL

Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 1 8-oz pkg Refrigerated Crescent Rolls
  • 2 tsp Mustard
  • 1 Medium Onion, chopped
  • 1 C Fresh Mushrooms, sliced
  • ¼ C Butter, cubed
  • 2 Eggs, lightly beaten
  • 2 C Cheddar Cheese, shredded
  • ¼ C Fresh Parsley, chopped
  • ½ tsp Salt
  • ½ tsp Pepper
  • ¼ tsp Garlic Powder
  • ¼ tsp Dried Basil
  • ¼ tsp Dried Oregano
  • ¼ tsp Sage

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Begin this recipe by preheating your oven to 375 degrees. Open your refrigerated crescent rolls and separate the dough into triangles. Set them into the bottom of an ungreased nine-inch pie plate. Press the dough into the bottom and up the sides so that it completely covers the plate. Seal any edges that need to be sealed. Spread an even layer of the mustard on top.

Next heat a large skillet over medium-high heat. Once hot, add the butter and allow it to melt. Sauté your onions and mushrooms in the butter for about five to seven minutes. Remove from the heat and let cool before transferring the vegetables to your prepared dish.

Beat your eggs together in a medium bowl with the spices. Once well combined, pour over your vegetables in the dish. Sprinkle the top with your cheese and bake for about 25 to 30 minutes or until the center is set.

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