Asparagus Mushroom Quiche

• 1 c. all-purpose buttermilk biscuit mix
• 1 (3 oz.) can sliced, broiled mushrooms
• 1 c. (1/2 pt.) dairy sour cream
• 1/2 tsp. salt
• 1/4 tsp. marjoram
• 1/8 tsp. pepper
• 2 eggs, well beaten
• 3/4 c. cooked, cut fresh asparagus or 1 (8 oz.) can asparagus, drained
• 2 Tbsp. chopped green onion
• 1/4 c. grated Parmesan cheese

1. Prepare biscuit mix according to package directions.
2. Line a 9-inch pie pan with dough.
3. Chill 1 hour.
4. Drain mushrooms, reserving broth.
5. Blend broth, sour cream, salt, marjoram and pepper into well beaten eggs.
6. Arrange mushrooms, asparagus and onion over dough lined pan.
7. Pour egg mixture over vegetables. Sprinkle Parmesan cheese on top and bake in preheated 350u0b0 oven for 35 minutes.
8. Let stand 10 minutes before serving.
9. Serves 6.

allpurpose buttermilk biscuit mix, mushrooms, sour cream, salt, marjoram, pepper, eggs, green onion, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996615 (may not work)