Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina

I made this quiche yesterday morning after cleaning out my refrigerator. We had a pie crust that was nearly expired, a couple of pieces of bacon, a few spears of asparagus, a handful of mushrooms, and little chunks of gruyere cheese and fontina cheese leftover from other recipes. I grabbed some eggs and milk and tossed them together to make this bacon, asparagus, and mushroom quiche with gruyere and fontina. The combination of flavors was delicious and I loved how cheesy this quiche was. My husband and I devoured it for breakfast yesterday. We had leftovers for lunch today and can’t wait for the rest tomorrow. I think this may be my new favorite type of quiche. YUM!

How to Make a Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina

Preheat the oven to 375 degrees.

Cook the bacon pieces in a skillet over medium heat until crisp and cooked. Place on a paper towel to drain grease.

Remove all but one teaspoon of bacon grease from the skillet. Add the mushrooms and cook, stirring occasionally, for 3 minutes. Add the asparagus spears and crushed red pepper flakes and cook, stirring often, for 1 minute. Remove from the heat.

Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.

Next, combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.

Sprinkle most of the crumbled bacon, most of the mushrooms & asparagus, and some of the shredded gruyere and fontina cheese, and green onion in the bottom of the pie.

Add the well-whisked egg mixture. Sprinkle with the remaining bacon, mushrooms &asparagus, and cheese on top.

Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook! Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.

Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Course: Breakfast

Servings: 8

Author: Pam - For the Love of Cooking

Ingredients

• 3 slices of bacon diced & cooked
• Handful of mushrooms quartered
• 5 asparagus spears wooden ends removed & cut into thirds
• Pinch of crushed red pepper flakes
• 1 pre-made pie crust unrolled
• ¾ cup Gruyere cheese shredded
• ¾ cup Fontina cheese shredded
• 5 eggs
• 1½ cups milk
• Sea salt and freshly cracked pepper to taste

Instructions

• Preheat the oven to 375 degrees.
• Cook the bacon pieces in a skillet over medium heat until crisp and cooked.
• Place on a paper towel to drain grease.
• Remove all but one teaspoon of bacon grease from the skillet.
• Add the mushrooms and cook, stirring occasionally, for 3 minutes.
• Add the asparagus spears and crushed red pepper flakes and cook, stirring often, for 1 minute. Remove from the heat.
• Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
• Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
• Sprinkle most of the crumbled bacon, most of the mushrooms & asparagus, and some of the shredded gruyere and fontina cheese, and green onion in the bottom of the pie.
• Add the well-whisked egg mixture.
• Sprinkle with the remaining bacon, mushrooms &asparagus, and cheese on top.
• Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
• Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.

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