❤️ I haven’t made a Quiche in forever! I forgot how tasty they are! This one is full of vegetables and bacon.
Mushroom & Asparagus Quiche
• 1 Pie Shell
Filling:
• 5 Eggs; whisked
• 1 C Whole Milk
• 1 Garlic Clove; minced
• 1 small Onion; finely diced
• 1/2 C Zucchini; minced
• 1 C Mushrooms; minced
• 1/2 C Bacon Crumbles
• 1 C Sharp Cheddar
• 1/4 C Parmesan
• 1/4 C Swiss Cheese
Topping
• 10 Asparagus Spears
• 10 Bell Pepper Slices
• 2 Large Mushroom; sliced
• 1 tsp salt
• 1/2 tsp pepper
1. Add pie shell to pie plate and use a fork to poke holes in the bottom. Blind bake for 12 minutes at 375 degrees then remove from oven and set aside.
2. In bowl, combine eggs, milk, Swiss, Parmesan, salt and pepper.
3.Heat large skillet over medium heat and add in 1 Tbsp bacon grease or oil of choice. Once heated, add minced vegetables and bacon crumbles; cooking until tender.
4.Add cheddar to the bottom of the pie shell and top with sauteed vegetables. Pour egg mixture over top and place back in oven for 12 minutes.
5. Remove from oven and arrange toppings over partially set filling.
6.Reduce heat to 350 degrees and slide Quiche back in oven until cooked through; about 30-35 minutes
