Farmhouse Hearty Mushroom, Asparagus and Bacon Quiche |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This will put a smile on your face as the aroma wafts through the kitchen. Ingredients:
1/2 lb bacon (optional) |
1 (8 ounce) package refrigerated crescent dinner rolls |
2 teaspoons prepared mustard, of your choice (we like yellow) |
1/4 cup butter, diced |
1 1/2 lbs fresh asparagus, 1/2-inch pieces |
1 medium onion, diced |
1/2 cup fresh mushrooms, sliced (or 1-4 oz can, drained) |
2 eggs, beaten |
1 teaspoon thyme |
salt & pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon parsley |
2 cups shredded mozzarella cheese |
Directions:
1. Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
2. Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
3. Preheat oven to 375.
4. In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
5. In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first - do that before adding the other custard ingredients - stir in veggies, bacon, and cheese; pour into prepared crust.
6. Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
7. Mmm-good!
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