Mushroom Asparagus Quiche
Summary
| Yield | |
|---|---|
| Source | Found this in my mother's old recipe book years ago and it remains a family favorite today. |
| Prep time | 20 minutes |
| Main Ingredient | Asparagus |
Description
Lots of asparagus pieces add flavor and color to this great tasting quiche.
Ingredients
| 1 | cn | Crescent rolls (8 oz tube, refrigerated) |
| 2 | t | prepared mustard |
| 1 1⁄2 | lb | fresh asparagus (trimmed, cut in 1/2" pieces) |
| 1 | medium onion (chopped) | |
| 1⁄2 | c | sliced fresh mushrooms |
| 1⁄4 | c | butter (cubed) |
| 2 | oz | eggs (lightly beaten) |
| 2 | c | 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 | oregano |
| 1⁄4 | t | rubbed sage |
Instructions
Separate crescent dough into eight triangles, place in an ungreased 9-inch pie plate with the points toward the center. Press onto the bottom and up the sides to form a crust; seal the perforations. Spread with the mustard, and set aside.
In a large skillet, saute asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine remaining ingredients, stir in asparagus mixture and pour into crust.
Bake at 375° for 30-35 minutes or until a knife inserted near the edge comes out clean. Let stand 5 minutes before cutting.
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