Despite this horrible memory I also have a fantastic memory that came out of Junior High Home Ec. class. I tried my very first ever quiche. It was an amazing Quiche Lorraine and I have had a deep love for Quiche ever since. The other day I came across this easy Quiche recipe that uses Pillsbury Crescent Rolls dough as the crust. Let's just say that I was on it like a bum on a Bologna sandwich!
|You will need Sage, Oregano, Basil, Mozzarella Cheese, fresh Parsley, Dijon Mustard, Pillsbury Crescent Rolls, Mushrooms, Onion, Butter, Asparagus, Salt & Pepper, Eggs, and Garlic Powder.|
|Chop up the Onion and Asparagus.|
|I swear that chopping Onions is very therapeutic for me. They always get a good cry out of me.|
|Warm a non-stick skillet over Medium heat and allow the Butter to melt. Add the Onions, Asparagus, and Mushrooms and cook until the Asparagus is tender but still a bit crisp.|
|Meanwhile place the Pillsbury Crescent Rolls triangles in a pie pan and press them together to seal the edges.|
|In a bowl add together the Cheese, Salt & Pepper, Chopped fresh Parsley, and the spices.|
|Mix the Asparagus mixture in with the Cheese Mixture. Lightly beat the Eggs and add them in and mix everything together very well.|
|Spread the Dijon mustard all over the "crust".|
|Pour the Mushroom/Cheese/Asparagus/amazingness mixture on top of the Dijoned "crust" and bake at 375 degrees for 25-30 minutes. Make sure a knife comes out of the center clean.|
|If you notice that the "crust" is getting really dark (which it will) you can cover the edges with tin foil to keep it from burning.|
Quick & Easy Mushroom & Asparagus Quiche with a Crescent Roll Crust Recipe
1 tube Pillsbury Crescent Rolls dough
2 tsp Dijon Mustard
1 1/2 Lbs Fresh Asparagus cut into 1/2 in bits
1 Onion Chopped (try to pick a strong one to ensure a really good cry)
1/2 C Sliced Mushrooms
1/4 C Butter
2 Eggs, Lightly beaten
2 C Shredded Mozzarella Cheese
1/4 C Roughly chopped fresh Parsley
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp Dry Basil
1/4 tsp Oregano
1/4 tsp Sage
Warm a non-stick skillet over medium heat and add the Butter. Once the butter is melted add in the Asparagus, Onion, and Mushrooms. Cook until the Asparagus is tender but still crisp.
Meanwhile grab a pie pan and place the Pillsbury Crescent Roll dough in with the skinny end of the triangles in the center. Press together at the edges to seal the crust. Spread the Dijon Mustard all over the "crust".
Mix together the Cheese, Dry spices, Salt & Pepper, and Parsley. Add in the Asparagus mixture and the two Eggs, which have been lightly beaten. Mix everything together really well. Try to temper the eggs a little (to avoid scrambled egg Quiche) by adding in a bit of the warm Asparagus mixture before dumping everything together.
Dump the mixture out on top of the "crust" and bake at 375 degrees for 25-30 minutes. Test the center with a knife to ensure it is done. If the knife comes out clean then supper is ready.
P.S. Don't forget to check out the quick and delicious Banana Stack snacks I whipped up last year.
P.P.S. Come back tomorrow for the first giveaway in Blog-A-Pal-Loosa!! It's gonna be so much fun.