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    You are in: Home / Recipes / Asparagus Mushroom Bacon Quiche Recipe
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    Asparagus Mushroom Bacon Quiche

    1/6 Photos of Asparagus Mushroom Bacon Quiche

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Rita~'s Note:

    A great way to make a different meal of left overs. Be it breakfast, brunch or supper. Serve with a glass of wine crisp fresh bread and a salad for a beautiful meal.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 pie crust
    • 2 cups cheddar cheese, shredded
    • 3 slices cooked bacon, crumbled
    • 3/4 cup mushroom, cooked
    • 1/3 cup onion, sliced and sauteed
    • 14 asparagus spears, roasted just the top half save the rest for soup
    • 1 cup milk
    • 6 eggs, lightly beaten
    • 1/2 teaspoon italian seasoning
    • 1 teaspoon garlic

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Place crust in 9 inch pie pan.
    3. 3
      Layer cheese, mushrooms, onions.
    4. 4
      Arrange asparagus in a wheel fashion. As in picture.
    5. 5
      Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese.
    6. 6
      Bake 15 minutes. Lower oven temperature to 350 and bake for 30-45 minutes. Remove and let rest for 15 minutes. Serve with a salad and enjoy.

    Ratings & Reviews:

    • on June 15, 2011

      55

      If you like quiche at all, you MUST try this recipe! This has a superb combination of fresh, lovely flavors! It goes together so quickly if you precook your veggies. I roasted the asparagus with olive oil, salt and pepper the night before (sorry, Rita, I didn't read that I needed whole spears, so I cut them first so mine is not so lovely as yours...ah, well), as well as caramelizing the onion with a bit of balsamic and sauteeing the onion. I added a bit of dijon to the egg mixture and used fresh basil, parsley, chive and thyme for the italian seasoning. I baked in an 8 in springform so it took more like 50 minutes. Phenomenal!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2011

      55

      I made this a crustless quiche, added 6 slices of bacon, sauteed the mushrooms & onions until the edges browned and roasted the asparagus as recommended. Next time I will omit the asparagus or boil until crispy tender. I did not care for the flavor the roasting imparted to the asparagus. I cut back on the cheese to about 1 1/4 C using a combo of cheddar & gouda. I also used FF milk. I think a higher fat milk would work better. I was concerned about the Italian seasonings being overpowering, in fact I didn't notice them at all, so they must have been just the right touch. I also used garlic powder. All in all we really loved it. Thanks Rita!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2014

      45

      Next time I will blot the roasted veggies as they released quite a bit of moisture which resulted in a longer baking time and soft center.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Asparagus Mushroom Bacon Quiche

    Serving Size: 1 (163 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 327.3
     
    Calories from Fat 205
    62%
    Total Fat 22.8 g
    35%
    Saturated Fat 10.1 g
    50%
    Cholesterol 176.7 mg
    58%
    Sodium 434.1 mg
    18%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 1.5 g
    6%
    Sugars 1.0 g
    4%
    Protein 16.1 g
    32%

    The following items or measurements are not included:

    italian seasoning

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