Mushroom & Asparagus Quiche
By á-2421
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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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