Asparagus Mushroom Bacon Crustless Quiche

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

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

bacon, baby bella, swiss cheese, heavy whipping cream, eggs, salt, freshly ground black pepper

Taken from www.allrecipes.com/recipe/231244/asparagus-mushroom-bacon-crustless-quiche/ (may not work)