MUSHROOM ASPARAGUS QUICHE

Mushroom Asparagus Quiche image

Provided by DebS 2

Categories Onions

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

8 ounces refrigerated crescent dinner rolls
2 teaspoons prepared mustard
1 lb asparagus, cut into 1/2 inch pieces
1 medium onion, chopped
1/2 cup fresh mushrooms, sliced
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups mozzarella cheese, shredded
1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon rubbed sage

Steps:

Separate crescent dough into eight triangles and place in an ungreased 9" pie plate with points toward the center.
Press onto the bottom and up the sides to form a crust.
Seal the 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.