This quiche features a delicious symphony of asparagus portobello mushrooms crispy bacon and onion that will leave your taste buds hungry for more It is perfect for breakfast brunch lunch or dinner
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels
crumble
and set aside.
Heat olive oil in a large skillet over medium-high heat. Add onion; cook and stir until translucent. Reduce heat to medium and add portobello mushrooms. Continue cooking until mushrooms are tender. Remove the skillet from heat and set aside.
Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender
1 to 2 minutes. Immediately drain and run under cold water to cool. Set aside.
Brush pie shell with beaten egg white. Place onion-mushroom mixture
asparagus
and crumbled bacon into the bottom of pie shell. Sprinkle with Cheddar and feta cheese.
Whisk together eggs
cream
salt
and pepper in a small bowl until smooth. Pour over vegetable-cheese filling in pie shell.
Bake uncovered in the preheated oven until filling is firm and the top is lightly browned
35 to 40 minutes. Let cool to room temperature before serving.
