Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina
I made this bacon, asparagus, and mushroom quiche with gruyere and fontina quiche recipe yesterday morning after cleaning out my refrigerator. The combination of flavors was delicious, and I particularly loved the cheesiness of this quiche. My husband and I devoured it for breakfast yesterday, along with some crispy hash browns, fruit salad, and maple-roasted bacon. 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!
Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina
Ingredients:
- 3 slices of bacon, diced & cooked
- A handful of mushrooms, quartered
- 5 asparagus spears, woody ends removed & cut into thirds
- Pinch of crushed red pepper flakes, to taste
- 1 pre-made pie crust, unrolled
- ¾ cup Gruyère cheese, shredded
- ¾ cup Fontina cheese, shredded
- 5 eggs, well-beaten
- 1½ cups whole milk
- Sea salt and freshly cracked pepper, to taste
How to Make a Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina
Preheat the oven to 375 degrees. Coat a pie pan with cooking spray.
Cook the bacon pieces in a large skillet over medium heat until crispy and browned. Place on a paper towel to drain grease.
Remove all but one tablespoon 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.
Carefully unroll the pre-made pie crust and place it in the prepared pie pan. Crimp the edges.
Next, combine the eggs, milk, sea salt, and freshly cracked pepper to taste 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 cheese, 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 on a lower shelf in the oven and bake for 40 minutes, or until the top is set and no longer jiggly, and the eggs are cooked through. Don’t overcook!
Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Equipment
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. Coat a pie pan with cooking spray.Â
- Cook the bacon pieces in a large skillet over medium heat until crispy and browned. Place on a paper towel to drain grease.
- Remove all but one tablespoon 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.
- Carefully unroll the pre-made pie crust and place it in the prepared pie pan. Crimp the edges.
- Next, combine the eggs, milk, sea salt, and freshly cracked pepper to taste 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 cheese, 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 on a lower shelf in the oven and bake for 40 minutes, or until the top is set and no longer jiggly, and the eggs are cooked through. Don’t overcook!
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.
Quiche is one of my favourite dishes, this sounds delicious. Have a good day, Diane
I would like this quiche. Looks wonderful
Pam I love quiches and this looks wonderful !!
Fixed for dinner tonight. I used half and half in place of milk and also did not add green onion because it is not listed in ingredients list and I didn’t have any when making. I used three thick cut slices of bacon but We felt the cheese overshadowed the bacon and we couldn’t taste it at all. Next time I’ll use more bacon, less cheese and definitely green onion.