Mushroom Asparagus Quiche
Mushroom Asparagus Quiche Jan Peterson
1 - 8 oz. tube crescent rolls (or pie crust)
2 eggs slightly beaten
2 tsp. prepared mustard
2 cups shredded Mozzarella or Swiss
1 ½ lb. fresh asparagus cut into ½” pieces
1 cup half and half
1 medium onion chopped
2 Tbsp. minced parsley
1 cup sliced mushrooms
½ tsp. pepper
2 Tbsp. butter
¼ tsp. garlic powder
¼ tsp. each dried basil, oregano and sage
Separate crescent dough into 8 triangles, place in an ungreased 9 inch pie pan with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. In skillet sauté the asparagus, onion and mushrooms in butter until asparagus in crisp-tender. Combine remaining ingredients and stir in asparagus mixture. Pour into crust. Bake at 375 degrees for 25 to 30 minutes or until a knife inserted near the edge comes out clean; let stand 5 minutes before cutting