Mushroom Asparagus Quiche

Mushroom Asparagus Quiche

Photo by joanmarie


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tube (8 ounces) refrigerated crescent rolls

  • 2

    teaspoons prepared mustard

  • 1-½

    pounds fresh asparagus, trimmed and cut into ½-inch pieces

  • 1

    medium onion, chopped

  • ½

    cup sliced fresh mushrooms

  • ¼

    cup butter, cubed

  • 2

    eggs, lightly beaten

  • 2

    cups (8 ounces) shredded part-skim mozzarella cheese

  • ¼

    cup minced fresh parsley

  • ½

    teaspoon salt

  • ½

    teaspoon pepper

  • ¼

    teaspoon garlic powder

  • ¼

    teaspoon each dried basil, oregano and rubbed sage

Directions

Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside. In a large skillet, saute 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 a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.


Nutrition

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