Just a pinch: Asparagus Quiche

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Recipe from Dana Ramsey, Northumberland, Pa.

1- 8 ounce tube of refrigerated crescent rolls
2 teaspoons Dijon mustard
1 and 1/2 pound fresh asparagus, trimmed and cut into half-inch pieces
1 medium onion, chopped
Fresh sliced  mushrooms, 8 ounces
1/4 cup cubed butter
2 eggs lightly beaten
2 cups shredded cheese such as mozzarella
1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
1/4 teaspoon each of basil, oregano and rubbed sage


  • Separate 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 perforations. Spread with mustard; set aside.
  • In a large skillet, saute asparagus, onion and mushrooms in butter until asparagus is crisp tender. In a large bowl combine remaining ingredients and stir in asparagus mixture. Pour into crust.

u Bake at 375 degrees for 25 to 30 minutes or until a knife inserted near the edge comes out clean. Let rest for 5 minutes before cutting.