Mushroom Asparagus Quiche Recipe

INGREDIENTS

• 1 tube (8 ounces) refrigerated 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 Eggland's Best 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