Quiche, Asparagus and Mushroom

By ukiahgal67

Ingredients

• 1 1
• tube (8 oz) refrigerated crescent rolls
• 2 tsp
• dijon mustard or dark spiced mustard
• 1 1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
• 1 md onion, chopped
• 8 oz fresh sliced mushrooms
• 1/4 c cubed butter
• 2 eggs lightly beaten
• 2 c shredded cheese, mozzarella, sharp or your favorite
• 1/4 c fresh parsley minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp each of basil, oregano and rubbed sage

Preparation

Step 1

1
Separate crescent dough into eight triangles and place in an ungreased 9 inch pie plate with the points toward the center.
Press onto the bottom and up the sides to form a crust; seal the perforations.
Spread with the mustard and set aside.

2
In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.

3
In a large bowl combine the remaining ingredients and stir in the asparagus mixture.
Pour into crust.
Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean.
Let it rest for 5 minutes beofre cutting.

Special Note:
I always steam my asparagus when I make it so I did so for this recipe.
I just added it to the mushrooms and onion once they were tender.
I've also made my own crust instead of using the crescents both are very good.