Asparagus & Mushroom Quiche | Just A Pinch Recipes
Separate crescent dough into eight triangles. 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...
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Ingredients
- 1 package(s) refrigerated crescent rolls, tube 8 oz
- 2 teaspoon(s) Dijon mustard or dark spiced mustard
- 1 1/2 pound(s) fresh asparagus, trimmed and cut into 1/2 inch pieces
- 1 medium onion, chopped
- 8 ounce(s) fresh sliced mushrooms
- 1/4 cup(s) cubed butter
- 2 eggs lightly beaten
- 2 cup(s) shredded cheese, mozzarella, sharp or your favorite
- 1/4 cup(s) fresh parsley minced
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper, I use freshly ground
- 1/4 teaspoon(s) garlic powder
- 1/4 teaspoon(s) basil
- 1/4 teaspoon(s) oregano
- 1/4 teaspoon(s) rubbed sage
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