Asparagus Mushroom Bacon Crustless Quiche

This was such a treat! I've had quiche on my "to make" list for ages, and ages... and ages. I love the idea of an easy, elegant dish that can be made for ANY time of day. We had some asparagus in the refrigerator that needed to be acknowledged, and I had taken Monday off for an R&R day and decided to finally indulge my desire to make a quiche at home. I am so glad I did!

The eggs are very light and fluffy thanks to all that cream in the dish (if you prefer denser, you can add more eggs and / or reduce the cream by 1/2 cup). I used Canadian bacon, mushrooms, and asparagus (I still cooked the veggies in bacon grease though). I didn't cook my mushrooms long enough to get rid of all the moisture before baking, so there was some excess liquid at the bottom of the pie dish that we had to drain off before enjoying.

My son dislikes asparagus - and he probably ate half of this dish because it was so good (though he kind of picked around the asparagus a little). I couldn't get over how soft and fluffy the eggs came out! What a delicious treat to share and enjoy. Makes a beautiful brunch dish, or an elegant dinner with a fresh green salad on the side. Definitely a keeper - and easy to adjust the add-ins to your liking.

Asparagus Mushroom Bacon Crustless Quiche from Nikki_W on AllRecipes

Ingredients

6 ounces bacon, diced                                

1/2 pound asparagus, cut into 1-inch pieces
4 ounces mushrooms, sliced
4 ounces shredded cheddar cheese
4 ounces shredded mozzarella cheese
1 1/2 cups heavy whipping cream
4 large eggs
1/4 teaspoon salt
freshly ground black pepper to taste

Directions

1. Position oven rack to center position. Preheat oven to 400 degrees F. Spray a 10-inch pie plate generously with nonstick spray.
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 mushrooms in the remaining bacon grease for about 5 minutes, then add asparagus pieces. Cook until mushrooms have released their moisture and asparagus is tender, about 5 minutes more. Drain off all excess liquid.
3. Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle cheeses over mixture.
4. Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over ingredients in the pie plate.
5. Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.