Recently I realized two things – I really like quiche and it’s a lot more work then it sounds like. If you have pie crust in the freezer and you can use left over veggies from dinner the night before it is the fastest meal ever. Even if it is a lot of work, sometimes it’s just what I am in the mood for.
Bacon, Mushroom and Asparagus Quiche
For the crust:
I like to use Pioneer Woman Cooks Perfect Pie Crust and I usually try to make a could extra crusts to keep in the freezer so that the next time I make quiche or any kind of pie it feels like less work. http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/
For the filling:
3 eggs, beaten
1 1/2 cups milk
6 strips bacon, cooked and crumbled
1 medium onion, minced and sautéed
1 cup mushrooms, sliced and sautéed
1 cup asparagus, sautéed
1/4 tsp. salt
1 1/2 cups cheddar, shredded
1 tbsp. flour
After making the pie crust, preheat oven to 450 degrees and bake for 10-12 minutes. Remove from the oven and reduce the heat to 325 degrees F. To make the quiche filling, in a large bowl whisk together the eggs and milk. Mix in the bacon, onion, mushrooms, asparagus and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour the mixture into the pre-baked pie crust and bake 35-40 minutes or until the filling is almost completely set but slightly jiggly in the center. Let the quiche rest for at least 15-20 minutes before serving.