Asparagus and Mushroom Quiche
Description
This asparagus mushroom quiche with crispy bacon, onion, Cheddar, and feta cheese is a satisfying, versatile dish perfect for any meal of the day.
Ingredients
•
5 slices bacon
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2 tablespoons olive oil
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1 small onion, cut into 1/2-inch pieces
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1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
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1 cup chopped fresh asparagus
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1 (8 inch) unbaked pie shell
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1 egg white, lightly beaten
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1 cup shredded sharp Cheddar cheese
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1/4 cup crumbled feta cheese
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2 eggs
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3/4 cup half-and-half cream
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1/2 teaspoon salt
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Fresh ground pepper
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble, and set aside.
3
Heat olive oil in a large skillet over medium-high heat. Add onion; cook and stir until translucent. Reduce heat to medium and add portobello mushrooms. Continue cooking until mushrooms are tender. Remove the skillet from heat and set aside.
4
Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool. Set aside.
5
Brush pie shell with beaten egg white. Place onion-mushroom mixture, asparagus, and crumbled bacon into the bottom of pie shell. Sprinkle with Cheddar and feta cheese.
6
Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth. Pour over vegetable-cheese filling in pie shell.
7
Bake uncovered in the preheated oven until filling is firm and the top is lightly browned, 35 to 40 minutes. Let cool to room temperature before serving.