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á-2421

Mushroom & Asparagus Quiche

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Ingredients

  • 1 tube refrigerated crescent rolls
  • 2 tsp Dijon mustard
  • 1 ½ lbs fresh asparagus, trimmed and cut inch ½ inch pieces
  • 1 medium onion, chopped
  • ½ cup sliced fresh mushrooms
  • ¼ cup butter, cubed
  • 2 eggs, lightly beaten
  • 2 cups shredded mozzarella cheese
  • ¼ cup minced fresh parsley
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp each dried basil, oregano and rubbed sage

Details

Preparation

Step 1



Separate crescent dough into eight triangles. Place in an ungreased 9 inch pie plate with points toward center. Press onto the bottom and up the sides to form a crust. Seal perforations and spread with mustard. Set aside. In a large skillet, sauté the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl combine the remaining ingredients, stir in asparagus mixture. Pour into crust. Bake at 375 for 25-30 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting.

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