Mushroom Asparagus Quiche
Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap!
Ingreadient :
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 teaspoons prepared 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
- 1/4 cup butter, cubed
- 2 large eggs, lightly beaten
- 2 cups shredded part-skim mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon each dried basil, oregano, parsley and rubbed sage
Direction :
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 teaspoons prepared 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
- 1/4 cup butter, cubed
- 2 large eggs, lightly beaten
- 2 cups shredded part-skim mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon each dried basil, oregano, parsley and rubbed sage
