Asparagus and Mushroom Quiche
|Categories:||Breakfast Casseroles, Quick & Easy, For Kids, Vegetarian, Healthy|
|Collections:||Festive Feasts, Meatless Mondays, Breakfast In Bed|
|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|
|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|
Pinched by mombarb, and 2,842 more.
- Grocery List
DirectionsSeparate crescent dough into eight triangles and place in an ungreased 9 inch pie plate with the points toward the center. Press onto the bottom and up the sides to form a crust; seal the perforations. Spread with the mustard and set aside.In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.In a large bowl combine the remaining ingredients and stir in the asparagus mixture. Pour into crust. Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean. Let it rest for 5 minutes beofre cutting.
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.