Farmhouse Hearty Mushroom, Asparagus and Bacon Quiche

Ingredients

Optional Meat

• 1/2 lb bacon (optional)

The Crust

• 1 (8 ounce) package refrigerated crescent dinner rolls
• 2 teaspoons prepared mustard, of your choice (we like yellow)

The Veggies

• 1/4 cup butter, diced
• 1 1/2 lbs fresh asparagus, 1/2-inch pieces
• 1 medium onion, diced
• 1/2 cup fresh mushroom, sliced (or 1-4 oz can, drained)

Custard

• 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

1. 1

   Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.

2. 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. 3

   Preheat oven to 375.

4. 4

   In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.

5. 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. 6

   Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.

7. 7

   Mmm-good!