Mushroom Asparagus Quiche (TNT)

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