Mushroom, Asparagus and Bacon Quiche

Breakfast foods are delicious, and there’s no reason to limit them to first thing in the morning or the occasional weekend brunch. For this quiche, we used a tool essential in making a cheesecake—a springform pan. This allowed us to make a bacon crust, which was amazing. We will definitely use this trick again in the future and mix up the ingredients as we go.

One word for the wise, having made this: You might want to line the springform pan with parchment paper before layering in the bacon crust. We did not do that and it turned out OK; but we think it would have been a smoother experience. We had a little leakage onto the baking sheet that we placed underneath the pan, and the quiche did stick somewhat to the bottom of the pan. If we had thought to use the parchment paper, that may have been avoided. It’s not a deal-breaker by any means, but it would have made a positive difference for cleanup. This was so good, even our 9-month-old ate it. Yes, he even ate the mushrooms and asparagus (in fact, Heather claims they were his favorite part). I’m still not sure I believe it.

Ingredients
8 eggs
1 C asparagus, chopped
1 C sliced mushrooms
2 Tbsp ghee
1 tsp salt
1/2 tsp pepper
1 tsp dried thyme
7 slices bacon

Method

Heat ghee in a non-stick skillet on medium heat. Sauté mushrooms and asparagus, seasoned with salt, pepper, and thyme, for 7-8 minutes. Stir regularly.

Preheat oven to 375ºF. Line your 7″ springform pan with slices of bacon, allowing the bacon to come up just over halfway up the pan side.

Scramble eggs in a bowl and pour into the spring form pan. Distribute sautéed vegetables into the egg mixture, and cover loosely with tin foil.

Place the springform pan, on a baking sheet, into the oven and bake for 30 minutes covered.

Remove the foil and cook for another 10-15 minutes, checking at 5 minute intervals until the egg is fully cooked through.

Allow to rest 5 minutes and then loosen springform pan. Slice and serve.

Asparagus, Mushroom and Bacon Quiche Recipe [paleo, primal, keto, gluten-free] (1)

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Mushroom, Asparagus and Bacon Quiche

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients
8 eggs
1 C asparagus, chopped
1 C sliced mushrooms
2 Tbsp ghee
1 tsp salt
1/2 tsp pepper
1 tsp dried thyme
7 slices bacon

Method

  1. Heat ghee in a non-stick skillet on medium heat. Sauté mushrooms and asparagus, seasoned with salt, pepper, and thyme, for 7-8 minutes. Stir regularly.
  2. Preheat oven to 375ºF. Line your 7″ springform pan with slices of bacon, allowing the bacon to come up just over halfway up the pan side.
  3. Scramble eggs in a bowl and pour into the spring form pan. Distribute sautéed vegetables into the egg mixture, and cover loosely with tin foil.
  4. Place the springform pan, on a baking sheet, into the oven and bake for 30 minutes covered.
  5. Remove the foil and cook for another 10-15 minutes, checking at 5 minute intervals until the egg is fully cooked through.
  6. Allow to rest 5 minutes and then loosen springform pan. Slice and serve.

 

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