Your taste senses will be begging for more after eating this delectable symphony of asparagus, portobello mushrooms, crispy bacon, and onion. ideal for dinner, lunch, brunch, or morning.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 slices bacon
- 2 tablespoons olive oil
- 1 small onion, cut into 1/2-inch pieces
- 1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
- 1 cup chopped fresh asparagus
- 1 (8 inch) unbaked pie shell
- 1 egg white, lightly beaten (Optional)
- 1 cup shredded sharp Cheddar cheese
- ¼ cup crumbled feta cheese
- 2 eggs
- ¾ cup half-and-half cream
- ½ teaspoon salt
- Fresh ground pepper
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.
- Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.
- Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
- Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
- Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.
Nutrition Facts
| Calories | 368 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 788 mg |
| Sugars | 2 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic! I used bacon grease in with onions & mushrooms & combined it all into sauce pan after boiling asparagus! Good flavor. I forgot the salt & it was still delishI i don’t even want to share this with my family it’s so good. Thanks for a great quiche recipe using only 2 eggs!!!
As soon as I saw this recipe I knew I wanted to try it. However, I forgot to buy a pie shell. I made the recipe as written except I skipped the feta. Instead of a pie shell I upped the eggs to 4 and used 1 cup of half and half. I know I will make this again and I probably will stick with my crustless version.
This was delicious. I used grated truffle cheese.
Excellent quiche! I like crustless quiche when making at home, so I did that. I skipped the bacon but used a little bacon fat to saute the veggies. I used shiitake mushrooms, steamed the asparagus for about 3 min and used non-dairy creamer. I used a combo of cheese that I wanted to use up: a small amount of Swiss, then mozzarella and 4-cheese Mexican blend. Added garlic and onion powder to the eggs, as well as a bit of thyme. I made this in a 1.5 qt rectangular baking dish, topping the dish with some parmesan cheese. I took it out of the oven at 30 min, but it could have even been a bit earlier. I like that this doesn’t make a huge amount. Thanks for the very good recipe!
I thought it was very good. I haven’t made a quiche in a long time, but would make this again.
This quiche is very good. I used the bacon grease to cook the onion and mushrooms instead of oil. And I cooked the asparagus with the other veggies instead of boiling. I also added a tsp. of fresh garlic to the the veggies while cooking. I used sharp cheddar and feta cheese as directed. I used 3 eggs instead of 2. It requires a lot of prep work. But you can easily make 2 pans of quiche with quantities sold in the store! Be sure to let the quiche sit to room temp before cutting. I had no issues with extra liquid and quiche cut perfectly! Yum!
Yes..made 2 yesterday. A lot of prep work…takes longer than 15 mins! But wow, so tasty. I followed the recipe “almost” exactly. I did add 1 extra egg and more cream, per reviews, and a little mozzarella with the other 2 cheeses. Baked 40 mins. They set up well, no mushy center. Froze the second one for future dinner. Highly recommend this. Yum.
Delicious Another recipe to add to my meatless dinner file. Everyone loved it!!
This is AWESOME!! I wanted to use up the asparagus before it went bad, grabbed some sour cream and ricotta (in lieu of the feta) and made it for dinner last night. We also skipped the bacon, to lessen the sodium and nitrates that neither one of us need. My wife LOVED it, (actually, she pronounced it divine) and so did I! Very easy to assemble and bake. Let it set for about 10 minutes to firm it up. Have a small salad to accompany it, and enjoy!
Made this without the bacon, still came out fantastic. Thanks Wendythe Q
as always I am looking for ways to use up leftovers. So here I took this basic recipe and added 1/2 lb homemade sausage instead of bacon. I did not have any onions so I added extra mushroom and onion powder. I also took the other reviews in mind and added 6 eggs as my pie plate was a deep dish. Added cheese on top. Smells great!
What a great quiche and easy to make. Just a little time and love. This is my second attempt at making this. The first time followed the recipe and it turned out so good that I only shared 2 slices with my wife. This time we will share it equally. I kept the spirit of the recipe and added to it with a little ham, pepperoni and spinach.
Tasted great!
I upped the seasoning with chopped fresh thyme and rosemary, a couple tablespoons of dijon mustard, and a teaspoon of red pepper flakes for a double recipe. Cooked mushrooms, onions and asparagus in bacon drippings per other reviewers. Prebaked the crust for 10 minutes before adding the filling. I also used more feta and less cheddar per personal taste, and our guests loved it as much as I did.
I love this recipe and have made it several times with one big change – Brussel sprouts cut in half instead of asparagus. the taste is less bitter and the texture is less stringy. Just boil for 2 minutes so they bake to softness. I also use turkey bacon to be healthier and it tastes so good with the mushrooms and egg mixture. This is one of my go to recipes and leftovers as just as good!
Liked the combination of cheeses. Would recommend it.
My wife loved it.
Wonderful recipe! I doubled the egg mixture because my pie pans are deep and it was perfect!
Very good. I baked the crust 5 minutes prior to filling and let it set 15 minutes after baking.
This was delicious — I’ve made quiche before, but the addition of the asparagus was inspired. I did change it up a bit: instead of bacon, I used bits of shredded boiled ham (less grease), left out the mushrooms (too heavy a taste for me), and my cheese was gruyere, my favorite for a quiche. I also added a dash of grated nutmeg, so good in egg dishes. It was Yummy! PS: It’s good to let the dish sit for 10-15 minutes after baking, to let it “set”. Brought this to work and people swooned.
Just awesome! I did as other suggested and baked the empty pie shell for 5 minutes before filling. I also sautéed the asparagus with the other veggies, versus boiling. Omitted the bacon as I didn’t have it. Substituted milk for cream. Even with all this, still delicious!