Mushroom Asparagus Quiche

Mushroom Asparagus Quiche Recipe
recipe found at taste of home

Ingredients:

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons prepared 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
• 1/4 cup butter, cubed
• 2 eggs, lightly beaten
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 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

Directions:

• 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. Spread with mustard; set aside.
• In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
• Bake at 375° for 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Broccoli and Cheddar Mini Quiches

Broccoli and Cheddar Mini Quiches

2 c. broccoli florets
1 c. milk (do not use skim)
1 c. heavy cream or half and half
2 large eggs
2 large egg yolks
1 c. grated cheddar
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg (opt)
1/2 lb. bacon cooked and crumbled (opt)

Steam broccoli in a pan until broccoli is just tender, 5 to 6 mins. Let broccoli cool slightly then chop into small pieces. In a medium bowl whisk together milk, cream, eggs and egg yolks. Stir in cheese, salt, pepper and nutmeg. Add chopped broccoli and crumbled bacon. Grease a 12 cup muffin tin and place on a baking sheet covered with foil. Ladle egg mixture into muffin cups, filling each cup. Bake at 350 until lightly browned and no longer jiggly in center about 25 minutes. Let cool slightly then run a knife around the edges to allow the quiches to come out easily.