Asparagus Mushroom Bacon Crustless Quiche

Ingredients

• 0.5 pound asparagus cut into 1-inch pieces
• 4 ounces baby bella mushrooms sliced (cremini)
• 6 ounces bacon diced
• 10 servings pepper black freshly ground to taste
• 4 large eggs 
• 1.5 cups heavy whipping cream 
• 0.3 teaspoon salt 
• 4 ounces swiss cheese shredded

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• pie form

Directions

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.
3. 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.
4. Remove skillet from heat and toss bacon into asparagus mixture.
5. Spread asparagus-bacon mixture into the prepared pie pan.
6. Sprinkle Swiss cheese over mixture.
7. Whisk cream, eggs, salt, and pepper in a bowl.
8. Pour egg mixture over asparagus-cheese mixture.
9. Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.