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    Deal GURU
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    Default Mushroom Asparagus Quiche

    1 tube (8 ounces) refrigerated 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
    Directions:
    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.
    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 at 375 for 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

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