Ingredients
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1/2 lb bacon
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1 (8 ounce) package refrigerated crescent dinner rolls
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2 teaspoons prepared mustard, of your choice (we like yellow)
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1/4 cup butter, diced
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1 1/2 lbs fresh asparagus, 1/2-inch pieces
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1 medium onion, diced
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1/2 cup fresh mushrooms, sliced (or 1-4 oz can, drained)
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2 eggs, beaten
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1 teaspoon thyme
Instructions
- 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!