ASPARAGUS AND MUSHROOM QUICHE

Asparagus and Mushroom Quiche image

Provided by Dana Ramsey

Time 45m

Number Of Ingredients 15

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1 pkg refrigerated crescent rolls, tube 8 oz
2 tsp Dijon mustard or dark spiced mustard
1 1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1 medium onion, chopped
8 oz fresh sliced mushrooms
1/4 c cubed butter
2 eggs lightly beaten
2 c shredded cheese, mozzarella, sharp or your favorite
1/4 c fresh parsley minced
1/2 tsp salt
1/2 tsp pepper, I use freshly ground
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rubbed sage

Steps:

1. Separate crescent dough into eight triangles.
2. Place in an ungreased 9-inch pie plate with the points toward the center.
3. Press onto the bottom and up the sides to form a crust; seal the perforations.
4. Spread with the Dijon mustard and set aside.
5. In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.
6. In a large bowl combine the remaining ingredients.
7. Stir in the asparagus mixture.
8. Pour into crust.
9. Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean.
10. Let it rest for 5 minutes before cutting. Special Note: I always steam my asparagus when I make it so I did so for this recipe. I just added it to the mushrooms and onion once they were tender. I've also made my own crust instead of using the crescents both are very good.