|Broccoli florets||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Onions||1 Cup (16 tbs), chopped|
|Fresh parsley||1⁄2 Cup (8 tbs), chopped|
|Mozzarella cheese||2 Cup (32 tbs), grated|
|Eggs||2 Small, beaten|
|Commercial crescent roll dough packet||1 , thawed|
|Dijon mustard||2 Teaspoon|
Preheat oven to (190 °C).
In a saucepan filled with lightly salted boiling water, blanch broccoli 1 minute.
Remove from saucepan.
Immerse in a bowl of ice cold water.
In a frying pan, melt margarine.
Season with mixed herbs, salt and pepper, stirring well.
In a bowl, mix broccoli, Mozzarella and eggs.
Add onion mixture.
Line a quiche mold or pie pan with crescent dough.
Be sure to cover sides in order to form a lip.
Brush with mustard.
Pour broccoli mixture into pan.
Bake in oven 20 minutes or until a knife inserted in the middle comes out clean.