Ingredients
-
-
1/2
-
-
1
-
2
-
-
1/4
-
1 1/2
-
1
-
1/2
-
-
-
-
-
Directions
Farmhouse Hearty Mushroom, Asparagus and Bacon Quiche,Saw this one in Taste of Home’s Feb-Mar 08 issue; made a few adjustments to suit our tastebuds, and this is the lovely result! This will put a smile on your face as the aroma wafts through the kitchen!,This was delicious! Thank you for posting!,Best quiche I’ve ever had. I didn’t have cresent rolls on hand so used Peppridge Farm’s pastry puff.The only change I will make next time is to pre-cook the cust a bit to crisp up the bottom, but other then that this recipe was followed to the “T” and came out awesome. This is a Bed & Breakfast quality recipe. Thank You!!!!
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Steps
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1
Done
|
Fry Bacon, Drain, Crumble; Remove from Pan, Pour Off Grease; Set Aside. |
|
2
Done
|
Separate Crescent Rolls Into Triangles, Place in Ungreased 9-Inch Pie Plate (points Toward the Center), Press Seams Together Over the Bottom and Up the Sides to Form the Crust; Spread With Mustard; Set Aside. |
|
3
Done
|
Preheat Oven to 375. |
|
4
Done
|
in Bacon Pan, Melt Butter; Saute Asparagus, Onions & Mushrooms Until Tender-Crisp. |
|
5
Done
|
in a Large Bowl, Combine Custard Ingredients; Note: If You Didn't Beat Eggs First -- Do That Before Adding the Other Custard Ingredients -- Stir in Veggies, Bacon, and Cheese; Pour Into Prepared Crust. |
|
6
Done
|
Bake For 25-30 Minutes (knife Comes Out Clean); Let Stand 5 Minutes Before Cutting. |
|
7
Done
|
Mmm-Good! |
