Asparagus and Mushroom Quiche

This asparagus mushroom quiche with crispy bacon, onion, Cheddar, and feta cheese is a satisfying, versatile dish perfect for any meal of the day.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 368 Calories

Ingredients

• 2 eggs
• 1 cup shredded sharp Cheddar cheese
• 2 tablespoons olive oil
• 5 slices bacon
• 1 egg white, lightly beaten
• 1 cup chopped fresh asparagus
• Fresh ground pepper
• 1 small onion, cut into 1/2-inch pieces
• 1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
• 1 (8 inch) unbaked pie shell
• 0.5 teaspoon salt
• 0.25 cup crumbled feta cheese
• 0.75 cup half-and-half cream

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble, and set aside.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add onion; cook and stir until translucent. Reduce heat to medium and add portobello mushrooms. Continue cooking until mushrooms are tender. Remove the skillet from heat and set aside.

Step 4

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. Set aside.

Step 5

Brush pie shell with beaten egg white. Place onion-mushroom mixture, asparagus, and crumbled bacon into the bottom of pie shell. Sprinkle with Cheddar and feta cheese.

Step 6

Bake uncovered in the preheated oven until filling is firm and the top is lightly browned, 35 to 40 minutes. Let cool to room temperature before serving.

Step 7

Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth. Pour over vegetable-cheese filling in pie shell.