This delightful quiche combines the earthy flavors of mushrooms and asparagus with the savory taste of crispy bacon, all encased in a flaky crust.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a properly set crust.
Cook the bacon in a frying pan until crispy, then remove and crumble.
Cook the bacon on medium heat to avoid burning and achieve even crispiness.
In the same pan, sauté the asparagus, mushrooms, and onions until tender.
Use the bacon drippings for added flavor when sautéing the vegetables.
In a mixing bowl, whisk together the eggs, milk, thyme, garlic powder, and parsley.
Whisk thoroughly to ensure the custard is smooth and well combined.
Place the pie crust in a pie dish and spread the sautéed vegetables and crumbled bacon evenly over the bottom.
Distribute the filling evenly for consistent flavor in every slice.
Pour the custard mixture over the filling and sprinkle with shredded mozzarella cheese.
Pour slowly to avoid spilling and ensure the custard covers the filling.
Bake in the preheated oven for 25-30 minutes, or until the center is set and the top is golden.
Check doneness by inserting a knife into the center; it should come out clean.
Let the quiche cool for 5 minutes before slicing and serving.
Cooling allows the quiche to set, making it easier to slice.
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