Asparagus Mushroom Bacon Crustless Quiche


  • 6 ounces bacon, diced
  • ½ pound asparagus, cut into 1-inch pieces
  • 4 ounces baby bella (cremini) mushrooms, sliced
  • 4 ounces shredded Swiss cheese
  • 1 ½ cups heavy whipping cream
  • 4large eggs
  • ¼ teaspoon salt
  • freshly ground black pepper to taste
  • Directions

  • Step 1

    Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.


  • Step 2

    Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.

  • Step 3

    Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.

  • Step 4

    Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.

  • Step 5

    Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

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