Recipe: Mushroom Asparagus Quiche (using refrigerated crescent roll dough)

MUSHROOM ASPARAGUS QUICHE

"Loads of asparagus pieces add color and flavor to this heartv, creamy quiche. And its easy crescent roll crust means you'll have dinner ready in a snap!"

1 (8 ounces) tube refrigerated crescent rolls
2 teaspoons prepared mustard
1 1/2 pounds 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 ounces) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage

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 degrees F for 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for minutes before cutting.

Sharon Fujita, Fontana, California

Makes 6-8 servings
Source: Taste of Home magazine, March 2008