ASPARAGUS AND MUSHROOM QUICHE
This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.
Provided by WendytheQ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- 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 367.9 calories, Carbohydrate 13.5 g, Cholesterol 115.1 mg, Fat 28.3 g, Fiber 1.1 g, Protein 15.4 g, SaturatedFat 11.6 g, Sodium 787.7 mg, Sugar 2 g
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Leeminho Me
[email protected]I'm not a fan of quiche, but this one was really good! The crust was flaky and the filling was creamy and flavorful.
Patrick Olausson
[email protected]This quiche was delicious! The asparagus and mushrooms were cooked perfectly and the cheese was melted and gooey.
Mohammed Abdulraman
[email protected]I made this quiche for my vegetarian friends and they loved it! It's a great meatless main course.
Deepa Choytun Sonam
[email protected]This quiche was a little too eggy for my taste. I think I would use less eggs next time.
Laura Tillman
[email protected]I've made this quiche several times now and it's always a hit! It's the perfect dish for a brunch or potluck.
Rachel Anna Torres
[email protected]This quiche was a great way to use up some leftover asparagus and mushrooms. It was easy to make and very tasty.
Obie Gangwer
[email protected]This quiche was perfect for a light lunch. It was flavorful and satisfying without being too heavy.
Vybz Katel
[email protected]I loved this quiche! It was so easy to make and it tasted amazing. I will definitely be making it again.
Angel Pari
[email protected]This quiche was a little too rich for my taste. I think I would use less cheese next time.
Lee Lee
[email protected]I'm not a big fan of quiche, but this one was really good! The flavors were well-balanced and the texture was perfect.
Frank Obas
[email protected]I made this quiche with spinach instead of asparagus, and it was delicious! I think you could use any type of vegetable you like.
Mollika Khan
[email protected]The crust on this quiche was a little soggy. I think I would blind bake it next time.
M3nt0z
[email protected]This quiche was a little bland for my taste. I think I would add more salt and pepper next time.
Desmond Bifom
[email protected]I love this quiche! It's the perfect brunch or lunch dish. I always get compliments when I make it.
Ejemen Osarenkhoe
[email protected]This quiche was easy to make and turned out great! I used a store-bought pie crust to save time, and it still came out perfect.
Aryan Qadeer
[email protected]I made this quiche for a brunch party and it was a huge success! Everyone loved it. The crust was flaky and buttery, and the filling was creamy and flavorful.
Jaundre Fourie
[email protected]This quiche was a hit with my family! The asparagus and mushrooms were perfectly cooked, and the cheese was gooey and delicious. I will definitely be making this again.