I recieved my Taste of Home magazine in the mail this past week and found a few recipes that sparked my interest. The first one I made on Friday night. It was called Mushroom Asparagus Quiche submitted by Sharon Fujita. It was one of the best dinners we have had in a long time. Not to mention it was meatless and I have a hard time with meatless dinners!
Here is the recipe:
1 Tube Crescent Rolls (I used the low fat ones)
2 tsp prepared mustard
1.5 lbs fresh asparagus, trimmed and cut into 1.5 in pieces
1 med onion, chopped
1/2 c sliced fresh mushrooms
1/4 c butter ( I used just a couple Tablespoons)
2 eggs
2 c shredded part-skim mozzarella cheese
1/4 c minced fresh parsley (I omitted this as i didn't have it)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder (I always add extra garlic!)
1/4 tsp each dried basil, oregano, and rubbed sage
Separate crescent dough into eight triangles; place in an ungreased 9-in pic plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard and set dish aside.
In a large skillet, saute asparagus, mushrooms and onions in butter until aspargus in crisp-tender. In a large bowl, combine the remaining ingrediants; stir in asparagus mixture. Pour into crust.
Bake at 375 for 25-30 min or until a knife inserted near the edge comes clean. Let stand 5 min before cutting. Yields 6-8 servings (but who are we feeding here? try 4-5 :)
