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Breakfast

Asparagus Mushroom Bacon Crustless Quiche

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Cook:
0 m
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Breakfast: Asparagus Mushroom Bacon Crustless Quiche
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INGREDIENTS
Servings: 1
bacon, diced
asparagus, cut into 1-inch pieces
baby bella (cremini) mushrooms, sliced
shredded Swiss cheese
heavy whipping cream
large eggs
salt
freshly ground black pepper to taste
DIRECTIONS
  1. Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
  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.
  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.
  4. Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
  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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