Mushroom Asparagus Quiche

[rtebalt]

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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