Name: Mushroom Asparagus Quiche
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 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 large eggs, lightly beaten -; 2 cups shredded part-skim mozzarella cheese -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1/4 teaspoon garlic powder -; 1/4 teaspoon each dried basil, oregano, parsley and rubbed sage -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom Asparagus Quiche

1. 1 tube (8 ounces) refrigerated crescent rolls -

2. 2 teaspoons prepared mustard -

3. 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces -

4. 1 medium onion, chopped -

5. 1/2 cup sliced fresh mushrooms -

6. 1/4 cup butter, cubed -

7. 2 large eggs, lightly beaten -

8. 2 cups shredded part-skim mozzarella cheese -

9. 1/2 teaspoon salt -

10. 1/2 teaspoon pepper -

11. 1/4 teaspoon garlic powder -

12. 1/4 teaspoon each dried basil, oregano, parsley and rubbed sage -

How to cook deliciously - Mushroom Asparagus Quiche

1. Stage

Separate crescent dough into 8 triangles; place in an ungreased 9-in. pie plate with points toward the center. Press dough onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.

2. Stage

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.

3. Stage

Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.