By Janet Tharpe
Columnist

Egg dishes scream mealtime versatility. They’re satisfying for breakfast and filling for dinner.

Dana Ramsey’s Asparagus Quiche is a perfect example. Plus, it’s customizable to your family’s tastes. The home cook likes to make hers with asparagus, but broccoli also works. Mozzarella is shown here, but any favorite shredded cheese will do. Not a fan of crescent rolls? Make your own crust. Now all that’s left to decide is when to enjoy this delectable dish.

See step-by-step photos of Dana’s recipe plus thousands more from home cooks around the country at www.justapinch.com/quiche.

You’ll also find a meal planner, coupons and chances to win! Enjoy and remember, use “just a pinch”…

Janet Tharpe writes for the Just a Pinch Recipe Club at justapinch.com, where you can find these recipes and many others.

 

Asparagus Quiche

Ingredients

1 tube (8 oz) refrigerated crescent rolls

2 tsp. Dijon mustard

1 1/2 lbs. fresh asparagus, trimmed and cut into 1/2-inch pieces

1 med. onion, chopped

8 oz. fresh sliced mushrooms

1/4 cup cubed butter

2 eggs lightly beaten

2 cups shredded cheese such as mozzarella

1/4 cup fresh parsley, minced

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1/4 tsp. garlic powder

1/4 tsp. each of basil, oregano and rubbed sage

 

Directions

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