Asparagus and Bacon Quiche

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Asparagus and Bacon Quiche

Lisa
The Cook
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

  • Plastic Wraps
  • 1.Pie Pan
  • Labels

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?

  1. Grease indicated number of pie pans with butter.
  2. In a skillet over medium heat, saute onions and mushrooms in olive oil until onions are translucent.
  3. In a large bowl combine ricotta cheese, yogurt, and eggs until creamy. Add in nutmeg, pepper, salt, and herbs de provence.
  4. Gently fold in bacon, asparagus and mushrooms.
  5. Pour into prepared pans.
  6. Bake at 400F for 40 minutes.
  7. Allow to cool completely.
  8. Cut each quiche into equal sized pieces according to the number of servings. Wrap each piece with plastic wrap.
  9. Divide among indicated number of gallon sized freezer storage bags, label and freeze

Make From Frozen Serving Day Directions

Easy Assembly

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. Reheat in microwave for 30-60 seconds.

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

  • Not available.

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