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Mushroom Asparagus Quiche Recipe

   
 

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     Mushroom Asparagus Quiche

Category   Breakfast - Brunch
Sub Category   None
Servings   8
Preptime   40 min

Ingredients
1 tube (8 oz) refrigerated crescent rolls
2 tsp prepared mustard
1 1/2 lb 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 eggs, lightly beaten
2 cups (8 oz) shredded part-skim mozarella cheese
1/4 cup minced fresh parsley
 
1/2 tsp each salt and pepper
1/4 tsp garlic powder
1/4 each dried basil, oregano and rubbed sage

Instructions
Separate crescent dough into eight triangles; place in an ungreased 9-inch 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 near the edge comes out clean. Let stand for 5 minutes before cutting.


Originally Submitted
4/15/2011





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