MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mushroom Asparagus Quiche
 Categories: Breasds, Vegetables, Mushrooms, Cheese, Herbs
      Yield: 8 servings

      8 oz Tube refrigerated crescent
           - rolls
      2 ts Prepared mustard
  1 1/2 lb Fresh asparagus; trimmed,
           - in 1/2" pieces
      1 md Onion; chopped
    1/2 c  Fresh mushrooms; sliced
    1/4 c  Butter; diced
      2 lg Eggs; lightly beaten
      2 c  Mozzarella cheese; shredded
    1/2 ts Salt
    1/2 ts Pepper
    1/4 ts Garlic powder
    1/4 ts Dried basil
    1/4 ts Dried oregano
    1/4 ts Dried parsley
    1/4 ts Rubbed sage

  Separate crescent dough into 8 triangles; place in an
  ungreased 9" pie plate with points toward the center.
  Press dough 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 @ 375°F/190°C for 25-30 minutes or until a knife
  inserted in the center comes out clean. Let stand for 10
  minutes before cutting.

  Recipe by Sharon A. Fujita, Fontana, California

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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