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 Sliced fresh mushrooms
1/4 c Butter; diced
2 lg Eggs; lightly beaten
2 c Shredded mozzarella cheese
1/2 ts (ea)salt & pepper
1/4 ts Garlic powder
1/4 ts (ea) dried basil, oregano,
- parsley and 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.

Sharon A. Fujita, Fontana, California

Makes: 8 servings

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

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... Potted meat: it tastes BAD when it should taste GOOD. Case closed.

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* Origin: Prism bbs (1:261/38)