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.
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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
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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.