Asparagus Mushroom Bacon Crustless Quiche

This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 291 Calories

Ingredients

• ¼ teaspoon salt
• 4 large eggs
• 1 ½ cups heavy whipping cream
• 4 ounces shredded Swiss cheese
• freshly ground black pepper to taste
• 6 ounces bacon, diced
• ½ pound asparagus, cut into 1-inch pieces
• 4 ounces baby bella (cremini) mushrooms, sliced

Recipe Instructions

Step 1

Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.

Step 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.

Step 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.

Step 4

Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.

Step 5

Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.