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!”
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 edge comes out clean. Let stand for 5 minutes
before cutting.
Yield: 6-8 servings.
Recipe source: Taste of Home Magazine, February & March, 2008, submitted by
Sharon Fujita of Fontana, California
http://www.tasteofhome.com/Recipes/Mushroom-Asparagus-Quiche