Ham and Asparagus Quiche

Mushroom Asparagus Quiche - Modified from Taste of Home

1 recipe crescent roll dough (or, 1 8-oz tube)

2 tsp. spicy brown 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

2 eggs, lightly beaten (1 egg + 1 egg white works too)

2 cups (8 ounces) shredded part-skim mozzarella cheese (for a nice change up, try Parm/Asiago/Mozzarella and Provolone)

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

Press the dough into an ungreased 9-in. pie plate.   

Press onto the bottom and up the sides to form a crust.  

You may not need all the dough, so make a few crescent rolls with the extras.

Spread with mustard; set aside.

In a large skillet, saute the asparagus, onion and mushrooms in butter 

until asparagus is crisp-tender (I omit butter because I have a non-stick pan).

Often, we add a little ham (or leftover bacon)...

In a large bowl, combine the remaining ingredients.

Then, stir in asparagus mixture.

Pour into crust; may sprinkle with additional cheese.

Bake at 375° for 25-30 minutes or until a knife inserted near the edge comes out clean. Check quiche to make sure the edges aren't getting too browned during cooking; if they are browning, cover with tinfoil to prevent burning.

Let stand 5 minutes before serving.