Bacon, Mushroom, & Asparagus Quiche
Earlier this week I mentioned a super yummy quiche I fabricated using leftover Roasted Garlic Asparagus & Oven Baked Bacon. It was so good, I made some other veggie quiche a few days later. Apparently, I'm quiche obsessed. 🙂
Bacon, Mushroom & Asparagus Quiche
{makes eight servings}
Ingredients
iii eggs
one i/2 cups milk
4 strips of bacon, cooked and crumbled
1 minor onion, chopped
ane loving cup mushrooms, chopped
1/four tsp salt
1 cup sharp cheddar cheese, shredded
1 tablespoon flour
Directions
Follow the instructions {here} to make the pie chaff. Y'all'll simply apply half the crust recipe for this dish, so salvage the other half in the fridge or freezer to use in another recipe.
Preheat oven to 450 degrees F. Transfer the dough to a lightly floured surface. Roll the dough out with a rolling pin until information technology is about 12 inches in diameter and i/viii-inch thick. Flip and plough it frequently while yous gyre to prevent the dough from sticking. Transfer the dough to a9-inch quiche dish or nine-inch pie pan.
Line the pie crust with foil and fill withpie weights. Or, if you lot're like me and had to click on the link to see what pie weights fifty-fifty are…here, I'll terminate so you tin can check them out ;)….just transport your kids out to the garden to collect a baggie of modest rocks. I really did merely use garden rocks and it worked just fine. Not exactly professional though. 🙂
Anyway, bake the covered/weighted crust for 5 minutes. Remove the foil and weights and bake for an additional five-7 minutes. Remove from the oven and reduce the heat to 325 degrees F.
To brand the quiche filling, start saute the onion and mushrooms in a piddling bit of butter or olive oil. In a big bowl, whisk together the eggs and milk. Add the salary, onion, mushrooms, asparagus and salt and mix well. In a separate bowl, toss together the cheese and flour. Add together the cheese to the rest of the ingredients and stir. Pour the mixture into the pre-broiled crust and bake for 35-forty minutes or until the filling is about completely ready, but still slightly jiggly in the center. Let residue for 15-twenty minutes before serving.Nutrition Data
{serving size = 1/8 of the quiche – recipe makes 8 servings}
250 calories, 17g fat, 4.5g carbs, 3g fiber, 11.7g protein
*Diet info updated on 4/xx – I realized I had calculated this without the crust! I am and so pitiful!
Healthy Tip
Use abrupt cheddar cheese instead of mild in recipes. The stronger season ways you can use less – same corking taste with less calories!
This post is linked up at Thank Your Body, The Pistachio Project, The Best Blog Recipes, Homegrown & Salubrious, All She Cooks, This Chick Cooks, & Kelly the Kitchen Kop
Source: http://blog.feelgreatin8.com/bacon-mushroom-asparagus-quiche/
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