-
-
My review
Asparagus Mushroom Bacon Crustless Quiche
Nikki Wilson
"This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 291 calsOriginal recipe yields 8 servings (1 10-inch quiche)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
- 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 asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
- Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
- Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
- Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 291 calories; 25.9 g fat; 3.9 g carbohydrates; 11.5 g protein; 175 mg cholesterol; 315 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 6479 Ratings
-
-
-
-
-
Most helpful positive review
2/24/2013
I really liked the flavors in this quiche, but it seems as though 1 1/2 cups of heavy cream would have been too much. I stopped at 1 cup after pouring and I'm glad I did. The combination of sw...
Most helpful critical review
9/1/2014
This just didn't hit the mark for us, primarily because of texture, which was more like a very bland custard. As I read the recipe, I thought it would be way too much cream. I was right, at leas...
Most helpful
Most positive
Least positive
Newest
2/24/2013
I really liked the flavors in this quiche, but it seems as though 1 1/2 cups of heavy cream would have been too much. I stopped at 1 cup after pouring and I'm glad I did. The combination of sw...
2/26/2013
Oh my goodness this is delicious! Hubby and I decided we were in the mood for breakfast for dinner, so I decided to make this quiche. I made it exactly as written and it was FABULOUS! The eggs h...
4/27/2013
Thank you, thank you for submitting this recipe! My husband and I are on Atkins and doing the Phase 1 Induction. Allrecipes.com is my go-to site for recipes, and just by chance I thought I'd use...
12/8/2013
Unbelievably good! The combination of crimini mushrooms, Swiss, bacon and asparagus was perfect. I always thought that a "flavorful" quiche had to have tomatoes and cheddar. And, HAD to have ...
1/5/2014
Excellent flavor from the combination of asparagus, mushroom, bacon, and Swiss cheese. The generous use of heavy whipping cream in the egg mixture produces a fluffy (airy) custard. That was fine...
2/24/2014
Experiment - always fun with quiche. This is a modified version of Nikki's recipe. I break the asparagus and use the lower portion for sauteing along with the other ingredients: bacon, red pep...
4/20/2013
This was my first ever attempt at a quiche. I wanted to try crustless since I am trying to maintain a low carb diet. Made it for my wife and I and could not have been happier. Easy to follow rec...
7/5/2014
I HAVE MADE THIS RECIPE FOR YEARS BUT ALWAYS JUST USED 1 C WHOLE MILK AND ADDED 1-1/2 TSP OF BOUQUET GARNI SPICE. I SOMETIMES OMIT THE MUSHROOMS AND ADD 3 CHOPPED GREEN ONIONS IF FEEDING KIDDIE...