INGREDIENTS
1 can crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped 1/2 cup sliced fresh mushrooms 1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 ounces) shredded part-skim
mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and
rubbed sage
INSTRUCTIONS
1. Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
2. In a glass pie pan, sauté the asparagus, onion and mushrooms in butter until asparagus is crisp- tender
3. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
4. Check if the quiche is done, by inserting a knife in the center. If the knife comes out clean, the quiche is done. Let stand for 10 minutes before cutting.
Nutrition Facts Per Serving:
Calories: 179 | Fat: 13 g | Cholesterol: 98 mg | Sodium: 450 mg | Carbohydrate: 5 g | Protein: 11 g
Makes 8 Servings
