Kim's StoryI 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.
Weight Watcher value: 9 points
1 tube refrigerated crescent rolls
prepared mustard (i used dijon mustard)
1 1/2 lb
fresh asparagus, trimmed and cut into 1/2-inch pieces
sliced fresh mushrooms (i used white mushrooms)
eggs, lightly beaten
(8 ounces) shredded mozzarella cheese
minched fresh parsley
2Separate 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.
3In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender.
5Bake 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.