Mushroom Asparagus Quiche

By joanmarie

I would most definitely make this recipe again, next time however I'm going to swap the asparagus out with some spinach for another delicious variation.

Ingredients

• 1 (8-ounce) tube refrigerated crescent rolls
• 2 teaspoons prepared mustard
• 1 1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1/2 cup fresh mushrooms, sliced
• 1/4 cup butter, cubed
• 2 eggs, lightly beaten
• 2 cups (8-ounces) part-skim mozzarella cheese, shredded
• 1/4 cup fresh parsley, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon each dried basil, oregano and rubbed sage

Details

Servings 8
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 375°F.

Separate crescent dough into eight triangles; place in an ungreased 9-inch 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°F for 25 to 30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting.