Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina
Course Breakfast
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 8
Author Pam - For the Love of Cooking
Ingredients
3slicesof bacondiced & cooked
Handful of mushroomsquartered
5asparagus spearswooden ends removed & cut into thirds
Pinchof crushed red pepper flakes
1pre-made pie crustunrolled
¾cupGruyere cheeseshredded
¾cupFontina cheeseshredded
5eggs
1½cupsmilk
Sea salt and freshly cracked pepperto 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.