Asparagus Bacon Quiche
This quiche
is filled with fresh asparagus, crispy bacon and pieces of cream cheese. Serve
it for breakfast, lunch or dinner.
Ingredients
- 1 tablespoon oil
- 6 large eggs
- 3/4 cup heavy cream
- 1 roasted red pepper, sliced
- 4 green onions, sliced
- 1/2 pound asparagus cut into 2-inch pieces
- 8 ounce sliced mushrooms
- salt and pepper
- 1 store bought prepared pie crust
- 1 1/2 cup white cheese, shredded (jack and muenster)
- 6 strips of smoky bacon, cooked and cut into bite size pieces
Instructions
First, preheat
the oven to 375 degrees.
Then, spray
a 9.5-inch removable bottom pie dish with nonstick cooking spray.
In a medium
skillet, sauté the mushrooms with the oil until golden.
Set aside to
cool.
Fill a
medium saucepan with enough water to cover the asparagus.
Bring water
to a boil; add the asparagus and boil for 1 minute.
Drain
immediately and set aside to cool.
Spread out
the prepared pie crust, press the sides of the pie pan.
In a large
bowl, lightly beat the eggs, add the cream and mix.
Add the
onions, red pepper, grated cheese, cooled mushrooms, cooled asparagus and
bacon.
Salt and
pepper to taste.
Gently fold
all the ingredients together and pour into the prepared pie pan.
Place the
mold on a cookie sheet, bake for 50 minutes or until a knife inserted in the
center comes out clean.
Let cool in
the pan 15 minutes before removing the sides of the pie pan.
Happy Cooking
Time.
