Bacon, Asparagus, and Mushroom Quiche with Gruyere and Fontina
Servings 8
Equipment
- Pie Dish
- Large skillet
Ingredients
- 3 slices of bacon diced & cooked
- Handful of mushrooms quartered
- 5 asparagus spears wooden ends removed & cut into thirds
- Pinch of crushed red pepper flakes
- 1 pre-made pie crust unrolled
- ¾ cup Gruyere cheese shredded
- ¾ cup Fontina cheese shredded
- 5 eggs
- 1½ cups milk
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees. Coat a pie pan with cooking spray.
- Cook the bacon pieces in a large skillet over medium heat until crispy and browned. Place on a paper towel to drain grease.
- Remove all but one tablespoon of bacon grease from the skillet. Add the mushrooms and cook, stirring occasionally, for 3 minutes.
- Add the asparagus spears and crushed red pepper flakes and cook, stirring often, for 1 minute. Remove from the heat.
- Carefully unroll the pre-made pie crust and place it in the prepared pie pan. Crimp the edges.
- Next, combine the eggs, milk, sea salt, and freshly cracked pepper to taste in a bowl and whisk until very well combined.
- Sprinkle most of the crumbled bacon, most of the mushrooms & asparagus, and some of the shredded Gruyere cheese, Fontina cheese, and green onion in the bottom of the pie.
- Add the well-whisked egg mixture.
- Sprinkle with the remaining bacon, mushrooms, asparagus, and cheese on top.
- Carefully place on a lower shelf in the oven and bake for 40 minutes, or until the top is set and no longer jiggly, and the eggs are cooked through. Don’t overcook!
- Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.