Recipe by Debber
Saw this one in Taste of Home's Feb-Mar 08 issue; made a few adjustments to suit our tastebuds, and this is the lovely result! This will put a smile on your face as the aroma wafts through the kitchen!
Top Review by mbormann
Best quiche I've ever had. I didn't have cresent rolls on hand so I used Peppridge Farm's pastry puff.The only change I will make next time is to pre-cook the cust a bit to crisp up the bottom, but other then that this recipe was followed to the "T" and came out awesome. This is a Bed & Breakfast quality recipe. Thank You!!!!
- 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
The Last Thing
- 2 cups shredded mozzarella cheese
Directions See How It's Made
- Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
- 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.
- Preheat oven to 375.
- In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
- 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.
- Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.