Simple Cuisine Menu Asparagus and Mushroom Quiche :: Good Recipes

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Asparagus and Mushroom Quiche

"This scrumptious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for extra. Perfect for breakfast, brunch, lunch or dinner."

Ingredients :

5 slices bacon
2 tablespoons olive oil
1 small onion, cut into half of-inch pieces
1 cup portobello mushrooms, stem and ribs eliminated, cut into 1-inch pieces
1 cup chopped sparkling asparagus
1 (8 inch) unbaked pie shell
1 egg white, gently crushed (elective)
1 cup shredded sharp Cheddar cheese
1/4 cup crumbled feta cheese
2 eggs
three/four cup half of-and-1/2 cream
half teaspoon salt
Fresh ground pepper

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H

Preheat oven to 400 levels F (200 ranges C).
Cook bacon in a huge skillet over medium warmness till lightly brown and crisp. Drain on paper towels, crumble and set apart.
Heat oil in a large skillet over medium-high heat. Add onions; cook dinner and stir until translucent. Reduce the warmth to medium and add the portobello mushrooms. Continue cooking until the mushrooms are soft. Set aside.
Bring a saucepan of salted water to a boil over excessive warmth. Cook asparagus in boiling water till simply gentle, 1 to 2 minutes. Immediately drain and run beneath cold water to chill.
Brush the pie shell with the crushed egg white, if the usage of. Place the onion and mushroom mixture, asparagus, and bacon into the lowest of the pie shell. Sprinkle the Cheddar and feta cheeses over the greens. In a small bowl, whisk collectively the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
Bake exposed for 35 to 40 minutes, or till organization and lightly browned on pinnacle. Let cool to room temperature earlier than serving.

Notes :

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