Mushroom Asparagus Quiche
Recipes Breakfast / Brunch Other ethnic food Quick and Easy Vegetarian
Description
You can serve this creamy, flavorful, hearty quiche for breakfast, brunch, lunch or even dinner! It has loads of asparagus with onions, mushrooms and spices on a crescent roll crust. It just may be the best quiche ever!
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
Directions
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Preheat oven to 375 degrees.
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.
In a large skillet, saute asparagus, onion and mushrooms in butter until asparagus is crisp but still tender. Cool a little while.
In a large bowl, combine remaining ingredients then stir in the asparagus mixture. Pour into the crust.
Bake 25-30 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before cutting. Serve.
8 servings