Farmhouse Hearty Mushroom, Asparagus And Bacon Quiche - cooking recipe

Ingredients

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

Preparation

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