Mother’s Day Quiche

Mother’s Day Quiche

Yield 4-6 servings



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


Cooking Instructions

  1. Position oven rack to center position. Preheat oven to 400 degrees F. Grease 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.
  3. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
  4. Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
  5. Whisk half and half, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
  6. Place on a sheet pan and bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes. Serve with salad and Mimosa’s!


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