Asparagus Mushroom Bacon Crustless Quiche

Name: Asparagus Mushroom Bacon Crustless Quiche
Total time: 55
Yield: 8
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

Recipe by Nikki Wilson from allrecipes.com

Breakfast 55 Mins.

Ingredients

8 servings

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6 ounces bacon, diced
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½ pound asparagus, cut into 1-inch pieces
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4 ounces baby bella (cremini) mushrooms, sliced
•

4 ounces shredded Swiss cheese

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1 ½ cups heavy whipping cream
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4 large eggs
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¼ teaspoon salt
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freshly ground black pepper to taste

Instructions

Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
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.
Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.