Quiche was NOT on my radar recently as we packed for yet another road trip. But you know me. Waste not, want not! I found myself staring into the refrigerator at some leftovers that wouldn’t survive until we came home again. I just knew those leftovers would taste great if I mixed them all together…and what better way to combine those ingredients than to make an Asparagus Bacon Mushroom Quiche!
You see, I had made bacon wrapped asparagus spears for dinner the previous night, and I had thrown the extra bacon and asparagus onto the baking sheet and cooked all of it at the same time since I knew I’d figure out some way to use those yummy leftovers. I had a store-bought pie crust languishing in the refrigerator, along with some portabello mushrooms, green onions and some cheddar cheese. And who doesn’t have some eggs just waiting to be cracked? And garlic? Check. (You’ll never see a vampire around MY house since I use fresh garlic almost every day in one dish or another.)
I stepped outside and picked some fresh parsley and thyme to add to the dish…
A quiche is one of the easiest dishes to throw together, and I only wish I’d kept a few raw spears of asparagus to decorate the top of the pie, since I was sure those precooked guys would look pretty brown and overcooked after another round of oven time. (I’ll remember that for next time.) I love the fact that quiche can be served warm (the way I like it) or at room temperature, making it a perfect dish to serve for brunch, or at a gathering when people may be eating at different times, since no host likes to be chained to the stove while their guests sip mimosas in the living room!
I think it turned out pretty fine…considering the circumstances.
This dish made six large servings…but I must admit I ate two of those servings myself!
And since we were leaving town several hours later, I baked that quiche in a disposable pie pan so I could run across the street and give the rest of the pie to one of our great neighbors.
Waste not, want not. And love thy neighbor.
It was a win-win all the way around.
- 6-8 strips of bacon, cooked
- 10 stalks asparagus, cooked (keep 6 uncooked tops for decoration)
- 1 1/2 C, Cheddar cheese
- 1/4 C. Parmesan cheese
- 4 eggs, beaten
- 1 C. Half & Half
- 6-8 portabello mushrooms, sliced
- 1 clove garlic, minced
- 2 green onions, both green and white, diced
- 4 sprigs fresh thyme (optional)
- 1/4 C chopped parsley, loosely packed
- 1 Tblsp flour
- 1 pie crust
- Preheat oven to 425 degrees
- Line pie pan with crust.
- Combine all ingredients (except raw spears for decoration) and pour into pie crust
- Garnish with asparagus tops
- Bake at 425 degrees for 15 minutes.
- Then lower the heat to 350 degrees and continue baking for about 30 more minutes
- The quiche is done when a knife inserted in the center comes out clean. Don't overbake or it will be dry. Serve warm or at room temperature.
Always “love” your ingenious leftovers! ?❣?
Thanks Dorothy! You know the drill…Waste not, want not!!! 🙂