"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Mushroom Asparagus Quiche Recipe

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This recipe for Mushroom Asparagus Quiche, by , is from Family Recipes To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Alvord
Added: Wednesday, February 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tube (8oz.) refrigerated Crescent rolls, 1 tsp. prepared Mustard, 1 1/2 lbs. Asparagus cut into 1/2 inch pieces, 1 onion chopped, 3/4 cup sliced Mushrooms, 1/4 cup cubed Butter, 2 beaten Eggs, 2 cups shredded Mozzarella Cheese, 1/4 cup Parsley, 1/2 tsp. Salt, 1/2 tsp. Pepper, 1/4 tsp. Garlic Powder, 1/4 tsp. dried Basil, Oregano and Sage

Directions:
Directions:
Separate crescent dough into 8 triangles, place in an ungreased 9 inch pie pan, with points toward the center. Press into the bottom and up the sides to form a crust, seal the perforations. Spread with mustard. Set aside. In large skillet, saute the asparagus, onions and mushrooms in the butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients, stir in asparagus mixture. Pour into the crust. Bake at 375 for 25-30 minutes.Let stand a few minutes before cutting.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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