Asparagus and Mushroom Quiche
|1||tube (8 oz) refrigerated crescent rolls|
|2 tsp||dijon mustard or dark spiced mustard|
|1 1/2 lb||fresh asparagus, trimmed and cut into 1/2 inch pieces|
|1 medium||onion, chopped|
|8 oz||fresh sliced mushrooms|
|1/4 c||cubed butter|
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|2||eggs lightly beaten|
|2 c||shredded cheese, mozzarella, sharp or your favorite|
|1/4 c||fresh parsley minced|
|1/2 tsp||pepper, i use freshly ground|
|1/4 tsp||garlic powder|
|1/4 tsp||each of basil, oregano and rubbed sage|
This is very easy and very yummy. The dijon mustard really adds flavor to this.
(See Dana's Original Version of Recipe)
I baked this delicious quiche in a 9-inch spring form pan. It slid out easily onto a serving plate which made it look very inviting. When I saw the mushrooms, bright green asparagus and gooey cheese, I couldn't wait to take a bite! I wasn't disappointed. It tastes great!
Special Note: I always steam my asparagus when I make it so I did so for this recipe. I just added it to the mushrooms and onion once they were tender. I've also made my own crust instead of using the crescents both are very good.