Pella Chronicle

December 26, 2012

Easy Cheesy Quiche

The Chronicle

Pella —


1 tube (8 oz) refrigerated crescent rolls
2 tsp dijon mustard or dark spiced mustard
1 1/2 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
1 md onion, chopped
8 oz fresh sliced mushrooms
1/4 c cubed butter

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2 eggs lightly beaten
2 c shredded cheese, mozzarella, sharp or your favorite
1/4 c fresh parsley minced
1/2 tsp salt
1/2 tsp pepper, i use freshly ground
1/4 tsp garlic powder
1/4 tsp each of basil, oregano and rubbed sage
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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 the perforations. Spread with the mustard and set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.
In a large bowl combine the remaining ingredients and stir in the asparagus mixture. Pour into crust. Bake at 375° for 25 to 30 minutes or until a knife inserted near the edge comes out clean. Let it rest for 5 minutes beofre cutting.

Special Note: I always steam my asparagus when I make it so I did so for this recipe. I just added it to the mushrooms and onion once they were tender. I've also made my own crust instead of using the crescents both are very good.