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Mushroom Asparagus Quiche

Mushroom Asparagus Quiche
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! —Sharon A. Fujita, Fontana, California
8 ServingsPrep: 20 min. Bake: 25 min.

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

  • 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.
  • 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.
  • Bake at 375° for 25-30 minutes or until a knife inserted near the
© Taste of Home 2013

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Mushroom Asparagus Quiche (continued)

Directions (continued)

  • center comes out clean. Let stand for 10 minutes before cutting.
  • Yield: 8 servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013