1 pkg. (8) refrigerated crescent rolls
1 c. chopped pork
1 (4 oz.) can sliced mushrooms, drained
2 beaten eggs
2/3 c. evaporated skim milk
2 tsp. dried bell pepper
1/4 tsp. dried thyme
1 tbsp. parsley
3/4 c. lite Mozzarella cheese

Separate and press rolls on and up sides of pie plate or quiche dish. Sprinkle pork and mushrooms onto bottom. Top with cheese. Combine eggs, evaporated milk, pepper, thyme and pour over cheese. Sprinkle parsley atop.

Cover crust edges with foil to prevent over browning. Bake at 350 degrees for 30 minutes. Let stand 5-10 minutes before serving. Serves 6.