Mushroom Asparagus Quiche Jan Peterson

1 - 8 oz. tube crescent rolls (or pie crust) 2 eggs slightly beaten

2 tsp. prepared mustard 2 cups shredded Mozzarella or Swiss

1 ½ lb. fresh asparagus cut into ½” pieces 1 cup half and half

1 medium onion chopped 2 Tbsp. minced parsley

1 cup sliced mushrooms ½ tsp. pepper

2 Tbsp. butter ¼ tsp. garlic powder

¼ tsp. each dried basil, oregano and sage

Separate crescent dough into 8 triangles, place in an ungreased 9 inch pie pan with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. In skillet sauté the asparagus, onion and mushrooms in butter until asparagus in crisp-tender. Combine remaining ingredients and stir in asparagus mixture. Pour into crust. Bake at 375 degrees for 25 to 30 minutes or until a knife inserted near the edge comes out clean; let stand 5 minutes before cutting.