Mushroom Asparagus Quiche

I just had to share this recipe that we tried on Sunday. Quite honestly, I have been a little afraid to make Asparagus. It is just not a vegetable that I am familiar with. (Now I know sauteing it in some butter, is oh so good.!) I saw this recipe in the Feb/March issue of Taste of Home. I like quiche, so I thought lets try it. This one is going in the recipe box for future use. It also looks so pretty before and after you bake it.


Mushroom Asparagus Quiche

1 tube (8oz) refrigerated crescent rolls
2tsp prepared mustard
1-1/2 lbs. asparagus, trimmed and cut into 1/2" pieces
1 med. onion, chopped
1/2 cup sliced mushrooms
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 oz) shredded part -skim mozzarella cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder


Separate crescent dough into eight triangles; place in an 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, 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 20-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting. Yields:6-8 servings




If you try it, let me know what you think!!!