Asparagus, Mushroom & Bacon Pie

Asparagus, mushroom & bacon pie, quiche, fritatta, or something else? Who cares, as long as it tastes good, right?

I’ve made so many versions over the years, of a breakfast pie that’s got beaten eggs, cream, cheese, and some kind of meats and veggies in it. I don’t much care what it’s called, I just know it tastes good, is fairly easy to make, and will last a few meals where I don’t have to “cook” breakfast every day, especially in the summer or on those busy weeks.

This is my idea of a perfect trio for this type of meal, but you can switch up the kinds of cheeses to your liking (even feta would work in this). The bacon is optional if you’re more of a vegetarian keto person.

Enjoy!

INGREDIENTS

1 cup mushrooms, sliced
½ bunch of asparagus tips and stems
4 slices bacon, chopped into small pieces
1 small onion, diced finely or grated
6 large eggs
1 cup heavy cream
1/2 cup Gruyere cheese, shredded (Swiss works, too)
½ teaspoon salt
1/4 teaspoon freshly cracked black pepper

DIRECTIONS

Preheat the oven to 350 degrees F.

Grease a baking dish with cooking spray (I use a glass pie plate and wipe some bacon grease on it).

Wash and trim the asparagus. Discard the woody ends and leave the tender parts intact, reserving a
few tips, and cut the spears into 1-2 inch pieces. If you’re not a fan of the stems, you can save them
for another dish (I like to blend them, steamed, with cream, and make an asparagus soup).

In a large bowl, crack in the eggs, add the nutmeg, black pepper, and cream, and whisk until the
mixture is smooth.

Scatter the mushrooms, asparagus, and onions on the bottom of the greased baking dish, and top
with the bacon pieces.

Sprinkle 3/4 of the shredded cheese mixture on top of the veggies and bacon. Pour the egg mixture
over, and smooth out the top. Sprinkle with the remaining shredded cheeses, and top with the
reserved asparagus spear tips.

Bake until set, 45-60 minutes. Remove from the oven. If the center of the eggs are still wet and
jiggles when you move the dish, put it back in for about 8-10 minutes. When done, the top should
slightly puff up, but will deflate a bit as it cools. Allow it to cool to warm temperature before serving.

It will “set” even more in the fridge, and tastes great cold or warmed up.

Makes 6-8 servings.

This recipe first appeared published by me in the book, “Diabetic to Ketogenic: Reclaim Your Health With Real Food” as ASPARAGUS, MUSHROOM & BACON FRITATTA.