Asparagus Bacon Quiche

• Meat

  • 6 strips Bacon, smoky

• Produce

  • 1/2 lb Asparagus
  • 4 Green onions
  • 8 oz Mushrooms

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 Red pepper, roasted
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Bread & Baked Goods

  • 1 Pie crust, store bought prepared

• Dairy

  • 1 1/2 cup Cheese, white
  • 3/4 cup Heavy cream

Found on ladybehindthecurtain.com

Ingredients

• 1 store bought prepared pie crust
• 8 ounce sliced mushrooms
• 1 tablespoon oil
• 1/2 pound asparagus cut into 2-inch pieces
• 6 large eggs
• 3/4 cup heavy cream
• 4 green onions, sliced
• 1 roasted red pepper, sliced
• 1 1/2 cup white cheese, shredded (jack and muenster)
• 6 strips of smoky bacon, cooked and cut into bite size pieces
• salt and pepper

Directions

• Preheat oven to 375 degrees.
• Spray a removable bottom 9.5-inch tart pan with non stick cooking spray.
• In a medium skillet saute mushrooms with oil until golden.
• Set aside to cool.
• Fill a medium saucepan with enough water to cover the asparagus.
• Bring water to a boil; add asparagus and boil 1 minute.
• Drain immediately and set aside to cool.
• Roll out the prepared pie crust, press into the sides of the tart pan.
• In a large bowl lightly beat the eggs, add the cream and stir together.
• Add the onions, red pepper, shredded cheese, cooled mushrooms, cooled asparagus and bacon.
• Salt and pepper to taste.
• Gently fold all ingredients together and pour into prepared tart pan.
• Set pan on a cookie sheet, bake 50 minutes or until a knife inserted into the center comes out clean.
• Cool in the pan 15 minutes before removing the tart pan sides.