Mushroom Asparagus Quiche
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