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Asparagus & Bacon Quiche

Asparagus & Bacon Quiche


Lisa @ Onceamonthmeals.com


  • 0.5 Tablespoons butter, for greasing pan
  • 0.5 Tablespoons olive oil
  • 0.3125 onion, diced
  • 1.12 cups crimini mushrooms, sliced
  • 1 cup ricotta cheese
  • 1 cup yogurt
  • 4 large eggs
  • 0.5 teaspoons nutmeg
  • 0.5 teaspoons pepper
  • 0.5 teaspoons salt
  • 1 teaspoons Herbs De Provence
  • 0.5 cups bacon, cooked and cut into pieces
  • 2.75 cups asparagus, diced and cooked


Grease pie pan with butter. In a skillet over medium heat, saute onions and mushrooms in olive oil until onions are translucent. In a large bowl combine ricotta cheese, yogurt, and eggs until creamy. Add in nutmeg, pepper, salt, and herbs de provence. Gently fold in bacon, asparagus and sautéed onions and mushrooms. Pour into prepared pan. Bake at 400F for 40 minutes.

Freezing Directions:

Prepare quiche per directions above. After the quiche has completely cooled, cut it into 6 equal sized pieces. Wrap each piece with plastic wrap, place in gallon freezer storage bags, label and freeze. TO SERVE: Reheat in microwave for 30-60 seconds.

Servings:  6

**conversion chart image provided by Erik Spiekermann

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