Asparagus Mushroom Bacon Crustless Quiche recipe

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Ingredients

6 ounces bacon, diced
½ pound asparagus, cut into 1-inch pieces
4 ounces baby bella (cremini) mushrooms, sliced
4 ounces shredded Swiss cheese
1 ½ cups heavy whipping cream
4 large eggs
¼ teaspoon salt
freshly ground black pepper to taste

Nutrition Info

290.5 calories
carbohydrate: 3.9 g
cholesterol: 174.9 mg
fat: 25.9 g
fiber: 0.8 g
protein: 11.5 g
saturatedFat: 14.6 g
servingSize: -
sodium: 314.9 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.

  2. Heat a large skillet over medium heat, cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.

  3. Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.

  4. Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.

  5. Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

Recipe Yield

1 10-inch quiche

Recipe Note

This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.

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