Mushroom and Asparagus Quiche

We love asparagus and mushrooms... so we love this quiche from Taste of Home! This dish is great for any meal... breakfast, brunch, lunch or dinner.

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Mushroom Asparagus Quiche

1 tube (8 ounces) refrigerated reduced-fat crescent rolls (alternatively, you can make your own crescent rolls...thanks Kate!)
2 tsp. spicy brown 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
2 eggs, lightly beaten (1 egg + 1 egg white works too)
2 cups (8 ounces) shredded part-skim mozzarella cheese (for a nice change up, try Parm/Asiago/Mozzarella and Provolone)
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

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 (alternatively, you can use the new Pillsbury Recipe Creations and shape into a pie crust). Spread with mustard; set aside.

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In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender (I omit butter because I have a non-stick pan).

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Tonight, we added a little ham...

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In a large bowl, combine the remaining ingredients.

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Then, stir in asparagus mixture.

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Pour into crust; may sprinkle with additional cheese. Bake at 375° for 25-30 minutes or until a knife inserted near the edge comes out clean. Check quiche to make sure the edges aren't getting too browned during cooking; if they are browning, cover with tinfoil to prevent burning. Let stand for 5 minutes before cutting. Serves: 6-8

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This quiche is linked at Ultimate Recipe Swap for a favortie breakfast/brunch meal!