ASPARAGUS AND MUSHROOM QUICHE WW VALUE:9 PTS

Asparagus and Mushroom Quiche WW value:9 pts image

Provided by Kimberly Biegacki @pistachyoo

Number Of Ingredients 15

8 ounce(s) 1 tube refrigerated crescent rolls
2 teaspoon(s) prepared mustard (i used dijon mustard)
1 1/2 pound(s) fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup(s) sliced fresh mushrooms (i used white mushrooms)
1/4 cup(s) butter, cubed
2 medium eggs, lightly beaten
2 cup(s) (8 ounces) shredded mozzarella cheese
1/4 cup(s) minched fresh parsley
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) dried basil
1/4 teaspoon(s) oregano
1/4 teaspoon(s) sage

Steps:

Prepare your asparagus
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 edge comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
Enjoy your slice of quiche. Weight Watcher Value: 9 points