Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina
User Reviews
4.5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
8
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Course
Breakfast
Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 3 slices of bacon diced & cooked
- handful of mushrooms quartered
- 5 asparagus spears wooden ends removed & cut into thirds
- Pinch of Crushed Red Pepper Flakes
- 1 Pre-made Pie Crust unrolled
- ¾ cup gruyere cheese shredded
- ¾ cup fontina cheese shredded
- 5 eggs
- 1½ cups milk
- Sea Salt and Freshly Cracked Pepper to taste
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Instructions
- Preheat the oven to 375 degrees.
- Cook the bacon pieces in a skillet over medium heat until crisp and cooked.
- Place on a paper towel to drain grease.
- Remove all but one teaspoon of bacon grease from the skillet.
- Add the mushrooms and cook, stirring occasionally, for 3 minutes.
- Add the asparagus spears and crushed red pepper flakes and cook, stirring often, for 1 minute. Remove from the heat.
- Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
- Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
- Sprinkle most of the crumbled bacon, most of the mushrooms & asparagus, and some of the shredded gruyere and fontina cheese, and green onion in the bottom of the pie.
- Add the well-whisked egg mixture.
- Sprinkle with the remaining bacon, mushrooms &asparagus, and cheese on top.
- Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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