Mushroom Asparagus Quiche

Ingredients

• 1- 8 oz. refrigerated crescent rolls
• 2 t. mustard
• 1 1/2 lb. fresh asparagus, trimmed, cut into 1/2 inch pieces
• 1 medium onion, chopped
• 1/2 c. fresh mushrooms, sliced
• 1/4 c. butter, cubed
• 2 eggs, lightly beaten
• 8 oz. part-skim mozzarella cheese, shredded
• 1/4 c. fresh parsley, minced
• 1/2 t. salt
• 1/2 t. pepper
• 1/4 t. garlic powder
• 1/4 t. dried basil,
• 1/4 t. dried oregano
• 1/4 t. dried rubbed sage

Steps

1. Preheat oven to 375 degrees.
2. Separate crescent dough into eight triangles then place in an ungreased 9-in. pie plate with points toward the center. Press on the bottom and up the sides to form a crust and seal perforations. Spread with mustard; set aside.
3. In a large skillet, saute asparagus, onion and mushrooms in butter until asparagus is crisp but still tender. Cool a little while.
4. In a large bowl, combine remaining ingredients then stir in the asparagus mixture. Pour into the crust.
5. Bake 25-30 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before cutting. Serve.
6. 8 servings