Mushroom Asparagus Quiche |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap! 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 eggs, lightly beaten |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1/4 cup minced fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon each dried basil, oregano and rubbed sage |
Directions:
1. Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
2. 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. Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
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