Farmhouse Hearty Mushroom, Asparagus And Bacon Quiche

• 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 mushrooms, 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

1. Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
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. Preheat oven to 375.
4. In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
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. Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
7. Mmm-good!

bacon, crust, rolls, choice, butter, fresh asparagus, onion, fresh mushrooms, custard, eggs, thyme, salt, garlic, parsley, thing, mozzarella cheese

Taken from www.food.com/recipe/farmhouse-hearty-mushroom-asparagus-and-bacon-quiche-283769 (may not work)