Mushroom Asparagus Quiche - cooking recipe

Ingredients

8 ounces refrigerated crescent dinner rolls
2 teaspoons prepared mustard
1 lb asparagus, cut into 1/2 inch pieces
1 medium onion, chopped
1/2 cup fresh mushrooms, sliced
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups mozzarella cheese, shredded
1/4 cup fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon rubbed sage

Preparation

Separate crescent dough into eight triangles and place in an ungreased 9\" pie plate with points toward the center.
Press onto the bottom and up the sides to form a crust.
Seal the perforations.
Spread with mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender.
In a large bowl, combine the remaining ingredients.
Stir in asparagus mixture.
Pour into crust.
Bake at 375 for 25-30 minutes or until a knife inserted near the edge comes out clean.
Let stand for 5 minutes before cutting.