Farmhouse Hearty Mushroom Asparagus and Bacon Quiche
Elevate your brunch game with this Farmhouse Hearty Mushroom Asparagus and Bacon Quiche, a rustic crowd-pleaser that combines rich, savory flavors with fresh, wholesome ingredients. This indulgent quiche begins with a flaky, buttery pie crust, layered with crispy crumbled bacon, sautéed mushrooms, tender asparagus, and caramelized onions for a delightful medley of textures. Creamy Gruyère and Parmesan cheeses add a luxurious touch, while a velvety egg and cream custard brings all the elements together. Baked to perfection with a golden, bubbly top, this hearty quiche is ideal for breakfast, brunch, or a cozy dinner. With minimal prep time and big farmhouse flavor, it's perfect for impressing guests or treating yourself to a slice of comfort.
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Recipe Information
Ingredients
- 1 pre-made or homemade pie crust
- 6 slices bacon
- 1 bunch asparagus
- 1 cup mushrooms
- 1 medium onion
- 4 large eggs
- 1.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup grated Gruyère cheese
- 0.5 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Roll out the pie crust into a 9-inch tart or pie pan, trim the edges, and prick the base with a fork. Blind bake by placing parchment paper on top of the crust and filling it with pie weights or dry beans. Bake for 10 minutes, then remove the weights and parchment and bake for an additional 5 minutes. Set aside to cool.
While the crust is baking, cook the bacon in a large skillet over medium heat until crispy. Transfer to a plate lined with paper towels to drain, then crumble into small pieces.
In the same skillet, discard all but 1 tablespoon of bacon grease and add the olive oil. Sauté the onion for 3-4 minutes until softened. Add the mushrooms and cook for another 5-6 minutes until tender. Finally, add the asparagus and cook for 2-3 minutes, just until slightly softened. Remove from heat.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.
Spread the cooked vegetables and crumbled bacon evenly across the bottom of the cooled pie crust. Sprinkle the mixture with Gruyère and Parmesan cheese.
Pour the egg and cream mixture over the filling, ensuring it is evenly distributed.
Place the quiche on the center rack of the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
Allow the quiche to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 812 mg | 35% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.7 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 307 mg | 24% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
