Asparagus and Mushroom Quiche Popular Recipes

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Asparagus and Mushroom Quiche

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

Ingredients :

five slices bacon
2 tablespoons olive oil
1 small onion, reduce into 1/2-inch pieces
1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch portions
1 cup chopped sparkling asparagus
1 (eight inch) unbaked pie shell
1 egg white, lightly beaten (optionally available)
1 cup shredded sharp Cheddar cheese
1/four cup crumbled feta cheese
2 eggs
three/4 cup half of-and-half cream
half of teaspoon salt
Fresh floor pepper

Instructions :

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

Preheat oven to four hundred ranges F (two hundred levels C).
Cook bacon in a massive skillet over medium warmth till lightly brown and crisp. Drain on paper towels, fall apart and set apart.
Heat oil in a massive skillet over medium-excessive heat. Add onions; prepare dinner and stir till translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking till the mushrooms are smooth. Set apart.
Bring a saucepan of salted water to a boil over excessive warmness. Cook asparagus in boiling water until just soft, 1 to two mins. Immediately drain and run underneath bloodless water to chill.
Brush the pie shell with the overwhelmed egg white, if the use of. Place the onion and mushroom aggregate, asparagus, and bacon into the bottom 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 easy. Pour this aggregate over the vegetable and cheese filling.
Bake uncovered for 35 to 40 minutes, or until company and lightly browned on pinnacle. Let cool to room temperature before serving.

Notes :

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