Asparagus Mushroom Bacon Crustless Quiche

“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(R) induction-friendly.”


  • 6 ounces bacon, diced
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 4 ounces baby bella (cremini) mushrooms, sliced
  • 4 ounces shredded Swiss cheese
  • 1 1/2 cups heavy whipping cream
  • 4 large eggs
  • 1/4 teaspoon salt
  • freshly ground black pepper to taste


  1. Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
  2. 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.
  3. Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
  4. Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
  5. Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.
Related Post:
Bacon and Egg Lasagna Makes an Interesting Breakfast

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