Asparagus and Mushroom Quiche

Ingredients

• 5 slices bacon
• 2 tablespoons olive oil
• 1 small onion , cut into 1/2-inch pieces
• 1 cup portobello mushrooms , stem and ribs removed, cut into 1-inch pieces
• 1 cup chopped fresh asparagus
• 1 unbaked pie shell , 8 inch
• 1 large egg white , Optional
• 1 cup shredded sharp Cheddar cheese
• 0.25 cups crumbled feta cheese
• 2 large eggs
• 0.75 cups half-and-half cream
• 0.5 teaspoons salt
• freshly ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble, and set aside.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add onion; cook and stir until translucent. Reduce heat to medium and add portobello mushrooms. Continue cooking until mushrooms are tender. Remove the skillet from heat and set aside.

4. 4

   Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool. Set aside.

5. 5

   Brush pie shell with beaten egg white. Place onion-mushroom mixture, asparagus, and crumbled bacon into the bottom of pie shell. Sprinkle with Cheddar and feta cheese.

6. 6

   Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth. Pour over vegetable-cheese filling in pie shell.

7. 7

   Bake uncovered in the preheated oven until filling is firm and the top is lightly browned, 35 to 40 minutes. Let cool to room temperature before serving.