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!
- 1 tube refrigerated crescent rolls (8 oz)
- 2 tsp prepared mustard
- 1½ lbs fresh asparagus (trimmed & cut into ½ in pieces)
- 1 med onion (chopped)
- ½ c fresh mushrooms (sliced)
- ¼ c butter (cubed)
- 2 large eggs (lightly beaten)
- 2 c shredded part-skim mozzerella cheese
- ¼ c fresh parsley (minced)
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp each of dired basil, oregano & rubbed sage
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 in the center comes out clean. Let stand for 10 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.
Nutrition Facts
1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.