Bacon, Mushroom, & Asparagus Quiche

Earlier this week I mentioned a super yummy quiche I made using leftover Roasted Garlic Asparagus & Oven Baked Bacon. It was so good, I made another veggie quiche a few days later. Apparently, I’m quiche obsessed. 🙂

{makes 8 servings}

1 whole wheat pie crust

3 eggs

1 1/2 cups milk

4 strips of bacon, cooked and crumbled

1 cups roasted asparagus, cut into 1 inch pieces

1 small onion, chopped

1 cup mushrooms, chopped

1/4 tsp salt

1 cup sharp cheddar cheese, shredded

1 tablespoon flour

Follow the instructions {here} to make the pie crust. You’ll only use half the crust recipe for this dish, so save 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 it is about 12 inches in diameter and 1/8-inch thick. Flip and turn it frequently while you roll to prevent the dough from sticking. Transfer the dough to a 9-inch quiche dish or 9-inch pie pan. 

Line the pie crust with foil and fill with pie weights. Or, if you’re like me and had to click on the link to see what pie weights even are…here, I’ll stop so you can check them out ;)….just send your kids out to the garden to collect a baggie of small rocks. I really did just 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 5-7 minutes. Remove from the oven and reduce the heat to 325 degrees F. 

To make the quiche filling, first saute the onion and mushrooms in a little bit of butter or olive oil. In a large bowl, whisk together the eggs and milk. Add the bacon, onion, mushrooms, asparagus and salt and mix well. In a separate bowl, toss together the cheese and flour. Add the cheese to the rest of the ingredients and stir. Pour the mixture into the pre-baked crust and bake for 35-40 minutes or until the filling is almost completely set, but still slightly jiggly in the middle. Let rest for 15-20 minutes before serving.Nutrition Information
{serving size = 1/8 of the quiche – recipe makes 8 servings}
250 calories, 17g fat, 4.5g carbs, 3g fiber, 11.7g protein

*Nutrition info updated on 4/20 – I realized I had calculated this without the crust! I am so sorry!

Healthy Tip
Use sharp cheddar cheese instead of mild in recipes. The stronger flavor means you can use less – same great taste with less calories!

This post is linked up at Thank Your Body, The Pistachio Project, The Best Blog Recipes, Homegrown & Healthy, All She Cooks, This Chick Cooks, & Kelly the Kitchen Kop