Mushroom Asparagus Quiche |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Easy because it uses crescent rolls rather than pie crust. Ingredients:
8 ounces refrigerated crescent dinner rolls |
2 teaspoons prepared mustard |
1 lb asparagus, cut into 1/2 inch pieces |
1 medium onion, chopped |
1/2 cup fresh mushrooms, sliced |
1/4 cup butter, cubed |
2 eggs, lightly beaten |
2 cups mozzarella cheese, shredded |
1/4 cup fresh parsley, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon dried basil |
1/4 teaspoon oregano |
1/4 teaspoon rubbed sage |
Directions:
1. Separate crescent dough into eight triangles and place in an ungreased 9 pie plate with points toward the center.
2. Press onto the bottom and up the sides to form a crust.
3. Seal the perforations.
4. Spread with mustard; set aside.
5. In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender.
6. In a large bowl, combine the remaining ingredients.
7. Stir in asparagus mixture.
8. Pour into crust.
9. Bake at 375 for 25-30 minutes or until a knife inserted near the edge comes out clean.
10. Let stand for 5 minutes before cutting.
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