Asparagus Mushroom Bacon Quiche

READY IN: 1hr 20mins
Recipe by Rita~

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.

Top Review by under12parsecs

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!

Ingredients Nutrition

  • 1 pie crust
  • 2 cups cheddar cheese, shredded
  • 3 slices cooked bacon, crumbled
  • 34 cup mushroom, cooked
  • 13 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
  • 12 teaspoon italian seasoning
  • 1 teaspoon garlic


  1. Preheat oven to 425 degrees.
  2. Place crust in 9 inch pie pan.
  3. Layer cheese, mushrooms, onions.
  4. Arrange asparagus in a wheel fashion. As in picture.
  5. Mix the remaining ingredients together, pour over the veggies making sure it gets into the cheese.
  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.

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