Easy Asparagus, Mushroom and Bacon Quiche
Loads of fresh, tender asparagus pieces, mushrooms, onions, applewood bacon, and gouda cheese come together in a symphony of flavor in this creamy quiche that's perfect for Easter brunch!
Ingredients
- 4 slices thick sliced applewood bacon cooked and crumbled
- 1 - 9 inch pie shell uncooked
- 2 Tablespoons reserved bacon grease
- 1 cup chopped asparagus
- 1 cup sliced mushrooms
- 1/4 cup chopped white onion
- 1 cup fresh spinach leaves
- 1 cup shredded Gouda cheese
- 3/4 cup half and half
- 4 large eggs
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- salt and pepper to taste
Instructions
- Pre-eat oven to 350° (180 Celsius)
- In a large skillet over medium-high heat, cook 4 slices of bacon until crispy. Place bacon on paper towel lined plate to drain. Reserve 2 Tablespoons bacon grease. Crumble cooled bacon. Sprinkle bacon crumbles in the bottom of a prepared 9-inch uncooked pie shell.
- In the same large skillet you cooked the bacon in, with the reserved bacon grease, over medium heat, Sautè chopped asparagus, mushrooms, and onions until fork tender. Add spinach leaves. Cook until slightly wilted.
- Add sauteed vegetables on top of bacon in prepared pie shell. Sprinkle the vegetable mixture, evenly, with grated Gouda.
- In a medium size bowl combine 4 large eggs with half-and-half. Add in garlic powder and onion powder. Mix until well combined. Add in salt and pepper to taste. About 1/8 teaspoon of each.
- Place Quiche on baking sheet in pre-heated oven and bake for 45 minutes until center is firm. Remove from oven and cool 15-20 minutes before serving, or allow to cool completely.
Video
Nutrition
Serving: 1sliceCalories: 224kcalCarbohydrates: 15gProtein: 11gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 121mgSodium: 277mgFiber: 2gSugar: 5g
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