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.
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.