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MUSHROOM AND ASPARAGUS QUICHE Recipe

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This recipe for MUSHROOM AND ASPARAGUS QUICHE is from The Adams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 8 oz. tube refrigerated crescent rolls
2 tsp. prepared mustard (I use Dijon)
1 1/2 lbs. fresh asparagus, trimmed and cut into 1/2 in. pieces
1 med onion
1/2 c. sliced fresh mushrooms
1/4 c. butter
2 eggs, lightly beaten
2 c. - 8 oz. shredded part-skim mozzarella cheese
1/4 c. minced fresh parsley (I use dried parsley—about 1 Tbsp.)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. each basil, oregano and rubbed sage
Directions:
Directions:
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, sauté the asparagus, onion and mushrooms in the butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust. Bake at 375º for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. (Excellent)
Number Of Servings:
Number Of Servings:
6

 

 

 

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