Asparagus Chile Bacon Crustless Quiche is an easy to make, elegant and satisfying dish that’s a full meal in itself – a big hit!
This Asparagus Chile Bacon Crustless Quiche became an instant hit in our house – it’s an awesome flavor combination and is easy and nutritious. You just fry up the bacon, saute the veggies, stir in the sour cream and eggs, bake, and voila! This is a full meal in itself. Just try it!
I always have frozen chiles, eggs, and cheese. This also calls for fresh (or frozen) asparagus, sour cream, and mushrooms. I used canned mushrooms this time, but if you’re using fresh, just saute them along with the asparagus. This is also very good leftover and reheated.
You might note from the photo that the chiles are red. These are red anaheim chiles, the same as green chiles but ripened until they turned red. Basically all “green chiles” (Hatch, Pueblo, Anaheim, etc) grow to full size with the rich green color and then turn red as they fully ripen. When they turn red, they have a slightly sweeter flavor but generally the same heat. Farmers typically harvest their chiles when they’re about full size but still green. Each season, I roast and freeze mostly green chiles but also some red ones and some jalapenos. Note that jalapenos also turn red when they fully ripen, so I separate them out by color. It’s nice to have a freezer full of a selection of different chiles for the coming year. Naturally, this recipe is equally good whether your green chiles are green or red.
This one’s a keeper; hope you enjoy it!
- 6 oz bacon, diced
- ½ lb asparagus, cut into 1-inch pieces
- ½ cup diced green chiles (medium hot)
- 4 oz shredded Sharp Cheddar cheese
- 4 oz button mushrooms, sliced
- 1 cup sour cream
- 4 large eggs
- ¼ tsp salt
- ¼ tsp fresh ground pepper
- Position oven rack to center position. Preheat oven to 400 degrees. Coat a 9-inch or 10-inch pie plate with cooking spray. Set 1-2 tablespoons of green chiles aside for topping.
- Heat a large skillet over medium heat; cook and stir bacon until almost 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.
- Remove skillet from heat and stir bacon and green chiles into asparagus mixture.
- Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle the shredded cheese over mixture.
- Whisk sour cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture. Dot with the 2 tbsp green chiles (for appearance).
- Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30-40 minutes.
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