Ingredients
6ozbacon,diced
½lbasparagus,cut into 1-inch pieces
4ozbaby bella cremini mushrooms,sliced
4ozSwiss cheese,shredded
1½cupsheavy whipping cream
4large eggs
¼tspsalt
freshly ground black pepper,to taste
Preparation
Position the oven rack to the center position.
Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
Heat a large skillet over medium heat, then cook and stir the bacon in the hot skillet for 5 to 10 minutes until crisp.
Remove the bacon, then drain all but 2 tablespoons of grease from skillet.
Cook and stir the asparagus and mushrooms in the remaining bacon grease for 5 minutes until asparagus is tender.
Remove the skillet from the heat, then toss the bacon into asparagus mixture.
Spread the asparagus-bacon mixture into the prepared pie pan, then sprinkle the Swiss cheese over the mixture.
Whisk the cream, eggs, salt, and pepper in a bowl.
Pour the egg mixture over the asparagus-cheese mixture.
Bake in the preheated oven for 30 minutes until the quiche is set and a knife inserted in the center comes out clean.
Serve warm, and enjoy!
