Mushroom & Asparagus Quiche

By á-2421

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

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.