Asparagus and Mushroom Quiche

Name: Asparagus and Mushroom Quiche
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters chopped fresh asparagus; 5 slices bacon; 2 eggs; 59 milliliters crumbled feta cheese; 6 servings Fresh ground pepper; 177 milliliters half-and-half cream; 2 Tbsps olive oil; 1 small onion, cut into 1/2-inch pieces; 237 milliliters portobello mushrooms, stem and ribs removed, cut into 1-inch pieces; 1 teaspoons salt; 237 milliliters shredded sharp Cheddar cheese; 8 inches unbaked pie shell

Asparagus and Mushroom Quiche is a Mediterranean recipe that serves 6. One serving contains 1504 calories, 28g of protein, and 94g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of sharp cheddar cheese, portobello mushrooms, ground pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

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Oven

Cook bacon in a large skillet over medium heat until evenly brown and crisp.

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Bacon

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Frying Pan

Drain on paper towels, crumble and set aside.

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Paper Towels

Heat oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onions; cook and stir until translucent. Reduce the heat to medium and add the portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.

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Portobello Mushrooms

Mushrooms

Onion

Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.

Ingredients you will need

Asparagus