Asparagus and Bacon Quiche
6
Servings
13
Ingredients
0
Comments
Tangy yogurt and ricotta cheese amp up the creaminess of this classic egg dish. Our Asparagus and Bacon Quiche makes a great family breakfast or a fun brinner to share.
6
Servings
13
Ingredients
0
Comments
Ingredients
- ½ tablespoons Butter
- ½ tablespoons Olive Oil
- ⅓ cups dice Onion
- 1 ¼ cups slice Mushrooms, Crimini
- 1 cup Ricotta Cheese
- 1 cup Yogurt, Plain
- 4 individual Egg
- ½ teaspoons Nutmeg
- ½ teaspoons Black Pepper
- ½ teaspoons Salt
- 1 teaspoon Herbs de Provence
- 2 ¾ cups dice and cook Asparagus
- ½ cups cook and dice Bacon
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Grease indicated number of pie pans with butter.
- 8521983 Upgrade to a paid membership 21377 to unlock all instructions 64428
- 9714957 Upgrade to a paid membership 2442 to unlock all instructions 89313
- 9041948 Upgrade to a paid membership 65685 to unlock all instructions 70970
- 1279415 Upgrade to a paid membership 14922 to unlock all instructions 9832
- 5794249 Upgrade to a paid membership 8065 to unlock all instructions 96903
- 4581149 Upgrade to a paid membership 38789 to unlock all instructions 73568
- 9050164 Upgrade to a paid membership 83046 to unlock all instructions 76697
- 7172810 Upgrade to a paid membership 35269 to unlock all instructions 90006
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
- 9381725 Upgrade to a paid membership 82627 to unlock all instructions 379
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grease indicated number of pie pans 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 mushrooms.
- Pour into prepared pans.
- Bake at 400F for 40 minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 1/6 of quiche Amount Per Serving
- Calories
- 276
- Total Fat
- 19g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 187mg
- Sodium
- 417mg
- Total Carbohydrates
- 10g
- Fiber
- 2g
- Sugar
- 5g
- Protein
- 16g
- WW Freestyle
- 6