ASPARAGUS MUSHROOM BACON CRUSTLESS QUICHE

Asparagus Mushroom Bacon Crustless Quiche image

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.

Provided by Nikki Wilson

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

6 ounces bacon, diced
½ pound asparagus, cut into 1-inch pieces
4 ounces baby bella (cremini) mushrooms, sliced
4 ounces shredded Swiss cheese
1 ½ cups heavy whipping cream
4 large eggs
¼ teaspoon salt
freshly ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 3.9 g, Cholesterol 174.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 11.5 g, SaturatedFat 14.6 g, Sodium 314.9 mg, Sugar 1.2 g