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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 hr 20 mins

    20 mins

    1 hr

    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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    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


    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.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on June 15, 2011


      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!

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    • on February 04, 2011


      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!

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    • on July 30, 2014


      My boyfriend loves this and asks for it all the time, I really enjoy it as well. My only problem is that the amount of ingredients usually turns out to be enough to fill two pie shells, which with there only being two of us, we rarely get around to finishing off the second one. Maybe I need to cut the amount of eggs or just buy a bigger pie crust. Either way this is delicious :)

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    Read All Reviews (17)


    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
    Total Fat 22.8 g
    Saturated Fat 10.1 g
    Cholesterol 176.7 mg
    Sodium 434.1 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 1.5 g
    Sugars 1.0 g
    Protein 16.1 g

    The following items or measurements are not included:

    italian seasoning

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