I was looking for some yummy recipes for asparagus and came across this one from Taste of Home. If you like mushrooms and asparagus this is a keeper. It is a wonderful quiche and extremely moist! I loved it and so did my friends. (My husband hates mushrooms, so he didn't eat any.)
I thought it was a beautiful quiche when it came out of the oven.
Separate crescent dough into eight triangles; place in an ungreased 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 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.