Farmhouse Hearty Mushroom, Asparagus And Bacon Quiche

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 lb bacon (optional)
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 2 teaspoons prepared mustard, of your choice (we like yellow)
• 1/4 cup butter, diced
• 1 1/2 lbs fresh asparagus, 1/2-inch pieces
• 1 medium onion, diced
• 1/2 cup fresh mushrooms, sliced (or 1-4 oz can, drained)
• 2 eggs, beaten
• 1 teaspoon thyme
• salt & pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon parsley
• 2 cups shredded mozzarella cheese

Recipe

• 1 fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
• 2 separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
• 3 preheat oven to 375.
• 4 in bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
• 5 in a large bowl, combine custard ingredients; note: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
• 6 bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
• 7 mmm-good!