Mushroom Asparagus Quiche

PREP 20 min BAKE. 25 minutes.

1 tube (8 ounce 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 Cups sliced mushrooms

1/4 cup butter cubed

2 eggs lightly beaten

2 cups (8 ounces) shredded mozzarella cheese

I

1/4 cup minced fresh Parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic Powder

1/4 teaspoon each dried basil, oregano and rubbed sage

Separate crescent dough into eight triangles; place in a un-

Greased 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, sauté the asparagus, Onion, and mushrooms

in butter until asparagus is crisp-tender.

 In a large bowls combine the remaining ingredients.

Stir in asparagus mixture.

Pour into Crust.

Bake at 375 degrees for 25-30 minutes or until a knife inserted near

the edge comes out clean.

Let stand for 5 minutes before cutting.

Yield: 6-8 servings. 

Sharon Fujita