Ancestral Inheritance Menu Asparagus and Mushroom Quiche :: Good Recipes

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Asparagus and Mushroom Quiche

"This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will go away your flavor buds hungry for more. Perfect for breakfast, brunch, lunch or dinner."

Ingredients :

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

Instructions :

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

Preheat oven to 400 degrees F (200 levels C).
Cook bacon in a large skillet over medium heat till calmly brown and crisp. Drain on paper towels, collapse and set aside.
Heat oil in a huge skillet over medium-high warmth. Add onions; cook dinner and stir until translucent. Reduce the heat 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 heat. Cook asparagus in boiling water until just gentle, 1 to two mins. Immediately drain and run below bloodless water to cool.
Brush the pie shell with the crushed egg white, if the use of. Place the onion and mushroom combination, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the greens. In a small bowl, whisk together the eggs, cream, salt, and pepper until clean. Pour this mixture over the vegetable and cheese filling.
Bake exposed for 35 to forty mins, or until firm and lightly browned on pinnacle. Let cool to room temperature earlier than serving.

Notes :

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