dish from the 1960s made with ground venison or beef.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 10-inch quiche |
Ingredients
- 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
- 4 large eggs
- ¼ teaspoon salt
- freshly ground black pepper to taste
Instructions
- Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
- 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.
- Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
- Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
- Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 175 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 15 g |
| Sodium | 315 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I did follow the advice of other reviews and cut the cream to 1 cup. Pretty good recipe. Next time I may add a little extra seasoning and cheese.
This is a great quiche recipe; my favorite!!! Sometimes, I use the same wet ingredients but use whatever I have in the refrigerator. Tonight, it’s bacon, mushroom, spinach and mozzarella. 😉
It turned out great. Needed something Vegetarian so I omitted the bacon, and doubled the recipe because I had more people to feed. The comment to take the cream down to 1 cup was spot on.
First of all just to make sure everyone understands who may have never attempted to make a quiche before. This is not a crustless quiche because a crustless quiche is a frittata. That being said, I guess you can call it whatever you want to. And whatever you call it this is very delicious and definitely would recommend making it again. I didn’t make much change to the original recipe as I don’t do that the first time I make it. I added about a half a teaspoon of dried thyme and just a sprinkling of fresh grated nutmeg. And prior to putting the cheese and eggs on top of it I added two chopped green onions on top of the mushrooms, asparagus and bacon. Then I added the cheese and poured the egg and cream mixture over it. I just happen to love green onions with almost any type of egg dish.
I’ve made this numerous times..I adore this recipe! I change nothing about it and it hasn’t failed yet. Highly recommended!
Delicious. I used 6 bacon, mushrooms, onions & broccoli. Used half & half and decreased to 1 cup. Used 1/2 cup Gouda and 1/4 cup cheddar. Seasonings: garlic powder, Grace Caribbean all purpose, pepper and complete all purpose.
I made it with bacon, asparagus, zucchini, onions & red peppers. As the veggies held more moisture, it took longer to cook through (about 50 min.) I added an egg to make it 5 and used mozzarella rather than swiss, as that is what I had in the house. When the top began to brown but inside needed to cook more, I loosely placed foil on the top. The outcome….absolutely amazing. Even our 5 year old loved it and asked for more!
I’ve made this twice now. First time exactly as the recipe instructed. Second time I swapped out bacon for ham and used 1% milk as that’s what I had on hand. Delicious both times, thanks for the recipe!
Although we like asparagus, we didn’t like it in this quiche. Too much heavy cream for us and not enough eggs.
I used 6 eggs instead of 4 as I thought that amount of HWC would mask the egg flavour. I used a package of pre-cooked pancetta instead of bacon but still cooked it in a skillet to remove some of the grease. And I added some red onion as well. I didn’t have swiss cheese so I used cheddar. First time making it and I loved it!
I did add a little onion and garlic powder…its really good. Great for Breakfast, Lunch or dinner.
This was a hit! Everyone loved it, but we used 6 eggs and 1 cup cream. The combination of veggies and bacon and Swiss cheese is amazing. We will make it again and again!
I made the recipe exactly to the recipe! I made it for my Bible study group and they loved it! I have also substituted broccoli once for the asparagus and it was great. There was more cheese and heavy cream than most quiche recipes. If you have good heavy cream it will reduced while baking. The cheese seems to melt into the cream/egg mixture, setting up thick custard. That easily cuts into wedges if given a chance to rest a bit.
Very tasty; the whole family loved it. I didn’t have mushrooms, so didn’t add those, but it didn’t affect the flavor. I did add about a teaspoon of Italian herbs to the egg mixture though. That definitely improved the flavor profile. The original recipe doesn’t specify quantity of ground pepper. I added 1/8 teaspoon and that worked well.
Wow! This was a fantastic recipe, that I made exactly as written. It is Paleo Friendly and easy to make….a big hit at our brunch for staff and musicians at church on Easter. The flavors were fantastic and I loved that there was no crust. I didn’t miss it at all, and I usually love the crust! Some reviewers changed out the heavy cream or reduced the amount of it, but I didn’t and was very happy with the results. Definitely one I will make again!
Tasted wonderful. I made a couple of the suggested changes by other reviewers–doing 1/2 heavy cream and 1/2 milk, and adding 1/3 cup of bisquick. I’ll definitely make it again.
Were doing Low Crab meals and this was so good. No crust. I used thick cut applewood smoked bacon from a butcher shop. Substituted the asparagus for fresh spinach. Used 6 eggs and baked it 10 minutes longer. It was so yummy.
Super tasty – switched up a little bit though. Only used 1c heavy cream, added 1 extra egg, and more bacon. Very fluffy and flavorful, cooked perfectly in 30mins
We basically followed the directions but added more bacon and cheese (to our taste) and it turned out great. It will be added to our favorites
I make this all the time now. I fry the bacon asparagus and mushrooms together in the bacon grease, drain the fat, and line the bottom of the pie dish like a “crust”. Scramble the eggs and seasonings together and pour it over the bacon mixture. I use milk sometimes if I don’t have cream. I eyeball it, and add garlic and onion powder to the egg. Top with shredded cheese and bake! I add more cheese to the top five minutes before its done. Goes great with Tabasco or sriracha!
will definetly make it again