Oh how I love quiche, don’t you? You can eat it for breakfast, lunch, or dinner, no one will pass judgement on you because it makes sense as a dish for any meal. For me, it is simply a delicious comfort food and I promise this Asparagus, Mushroom & Bacon Quiche will not disappoint.

This recipe came about one week when eggs were on sale for $0.50! My jaw dropped as I put 5 dozen eggs in my cart. No, I do not have an army to feed, but I just couldn’t pass that up! Which meant, for the next week we were eating lots of eggs! Egg salad sandwiches, hard boiled eggs, fried eggs on toast, egg drop soup, muffins, and finally Asparagus, Mushroom, and Bacon Quiche.

The best part about quiche has got to be the flakey crust. I know, I know, a crust-less quiche is healthier and has fewer calories, but I can’t pass up on the crust. It just melts in my mouth. You know the French say there are three ingredients to making food great. They are butter, Butter, and BUTTER. So a crust-less quiche just can’t be kosher. Right?

Now you can be an amazing Martha Stewart in the kitchen and make your own crust, or, if you are in a hurry, you can simply buy a crust which is what I did. Then it is pretty much just a mix and dump recipe with lots of patience at the end because it takes longer to cook than I would ever like. I wonder if you could make this in the Instant Pot pressure cooker… Hmmm…I just may have to research that!

Until then, check out this delicious Asparagus, Mushroom, & Bacon Quiche recipe. And if you find eggs on sale, what do you make?

I’m dying to hear what you think of this recipe so leave a comment below!

 

Print Recipe
Asparagus Mushroom Bacon Quiche
Course Main Dish
Prep Time 20 minutes
Cook Time 50-60 minutes
Servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 50-60 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Thaw store bought pie dough or roll out your homemade pie dough.
  2. Chop asparagus and slice mushrooms. Place evenly into pie crust.
  3. Saute onions and sprinkle with bacon and cheese over asparagus and mushrooms.
  4. Beat 4 eggs, add milk and pour over vegetables.
  5. Bake in preheated oven for 50-60 minutes. Check with a fork for done-ness.
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