Description
This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.
Ingredients
- 5 slices bacon
- 2 tablespoons olive oil
- 1 small onion, cut into 1/2-inch pieces
- 1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
- 1 cup chopped fresh asparagus
- 1 (8 inch) unbaked pie shell
- 1 egg white, lightly beaten (Optional)
- 1 cup shredded sharp Cheddar cheese
- ¼ cup crumbled feta cheese
- 2 eggs
- ¾ cup half-and-half cream
- ½ teaspoon salt
- Fresh ground pepper
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels
- crumble and set aside.
- Heat oil in a large skillet over medium-high heat. 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.
- 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.
- Brush the pie shell with the beaten egg white
- if using. Place the onion and mushroom mixture
- asparagus
- and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl
- whisk together the eggs
- cream
- salt
- and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
- Bake uncovered for 35 to 40 minutes
- or until firm and lightly browned on top. Let cool to room temperature before serving.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6