Sharp SUPERSTEAM+ SSC3088AS Manual page 31

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ASPARAGUS MUSHROOM QUICHE

INGREDIENTS

1 can 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

Nutrition Facts Per Serving:

To Access Recipe:

MAKES 8 SERVINGS

1. 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.

2. In a glass pie pan, sauté the asparagus, onion and

mushrooms in butter until asparagus is crisp-

tender

3. In a large bowl, combine the remaining ingredients;

stir in asparagus mixture. Pour into crust.

4. Check if the quiche is done, by inserting a knife in

the center. If the knife comes out clean, the quiche

is done. Let stand for 10 minutes before cutting.

INSTRUCTIONS