Asparagus Mushroom Bacon Quiche

"A great way to make a different meal of left overs. Be it breakfast, brunch or supper. Serve with a glass of wine crisp fresh bread and a salad for a beautiful meal."
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by lois hall photo by lois hall
photo by under12parsecs photo by under12parsecs
photo by under12parsecs photo by under12parsecs
photo by under12parsecs photo by under12parsecs
Ready In:
1hr 20mins
Ingredients:
10
Serves:
8
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ingredients

  • 1 pie crust
  • 2 cups cheddar cheese, shredded
  • 3 slices cooked bacon, crumbled
  • 34 cup mushroom, cooked
  • 13 cup onion, sliced and sauteed
  • 14 asparagus spears, roasted just the top half save the rest for soup
  • 1 cup milk
  • 6 eggs, lightly beaten
  • 12 teaspoon italian seasoning
  • 1 teaspoon garlic
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directions

  • Preheat oven to 425 degrees.
  • Place crust in 9 inch pie pan.
  • Layer cheese, mushrooms, onions.
  • Arrange asparagus in a wheel fashion. As in picture.
  • Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese.
  • Bake 15 minutes. Lower oven temperature to 350 and bake for 30-45 minutes. Remove and let rest for 15 minutes. Serve with a salad and enjoy.

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Reviews

  1. I have made this a couple of times now. Used 1 pound of sliced mushrooms, 1/2 red onion, increased the garlic to approx 1 tbls., increased the eggs to 8, increased the milk to about 1 1/2 cups, asparagus=22 stalks (yes, I counted them) to end up making 2 deep dish quiches. Spices, cheese & bacon were increased accordingly. Salt & pepper were added. I sauteed the onions, garlic, mushrooms, asparagus all together in olive oil & drained before putting in the crust. Topped with the bacon & then asparagus. Thank you Rita for sharing the recipe. I know it is a lot of work to not only develop the recipe but then to put on food.com for the rest of us. The picture in the oven was taken about 20 minutes in.
     
    • Review photo by lois hall
  2. My boyfriend loves this and asks for it all the time, I really enjoy it as well. My only problem is that the amount of ingredients usually turns out to be enough to fill two pie shells, which with there only being two of us, we rarely get around to finishing off the second one. Maybe I need to cut the amount of eggs or just buy a bigger pie crust. Either way this is delicious :)
     
  3. If you like quiche at all, you MUST try this recipe! This has a superb combination of fresh, lovely flavors! It goes together so quickly if you precook your veggies. I roasted the asparagus with olive oil, salt and pepper the night before (sorry, Rita, I didn't read that I needed whole spears, so I cut them first so mine is not so lovely as yours...ah, well), as well as caramelizing the onion with a bit of balsamic and sauteeing the onion. I added a bit of dijon to the egg mixture and used fresh basil, parsley, chive and thyme for the italian seasoning. I baked in an 8 in springform so it took more like 50 minutes. Phenomenal!
     
  4. I made this a crustless quiche, added 6 slices of bacon, sauteed the mushrooms & onions until the edges browned and roasted the asparagus as recommended. Next time I will omit the asparagus or boil until crispy tender. I did not care for the flavor the roasting imparted to the asparagus. I cut back on the cheese to about 1 1/4 C using a combo of cheddar & gouda. I also used FF milk. I think a higher fat milk would work better. I was concerned about the Italian seasonings being overpowering, in fact I didn't notice them at all, so they must have been just the right touch. I also used garlic powder. All in all we really loved it. Thanks Rita!
     
  5. Next time I will blot the roasted veggies as they released quite a bit of moisture which resulted in a longer baking time and soft center.
     
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Tweaks

  1. made 2 quiches...is that a word?
     

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