Mushroom & Asparagus Quiche

Mushroom & Asparagus Quiche
Mushroom & Asparagus Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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