I really love quiches and especially just vegetable ones....this recipe is really, really good! We had it for dinner, but it would be great for a ladies' luncheon!
Mushroom Asparagus Quiche
Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California
8 Servings Prep: 20 min. Bake: 25 min.
1 tube (8 ounces) 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 sliced fresh mushrooms
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage
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
center comes out clean. Let stand for 10 minutes before cutting.
Yield: 8 servings.
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