Fall Harvest Quiche
Celebrate the flavors of fall with our delightful Fall Harvest Quiche, showcasing a variety of sautéed vegetables, crispy bacon, and a creamy egg filling, all encased in a buttery pie crust.
Equipment
- quiche pan
Ingredients
- 6 eggs
- ½ cup heavy whipping cream
- ½ cup parsnip chopped
- ¼ cup red onion chopped
- 7 stalks asparagus chopped
- ¼ cup mushrooms sliced thin
- ¼ cup cherry tomatoes chopped
- ¼ cup leek chopped
- 5 cloves garlic minced
- ¼ cup shredded cheddar cheese + more for topping
- 3 tablespoons butter
- 3 strips bacon cooked & crumbled
- 1 premade pie crust room temperature
- salt & pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). In a skillet over medium-high heat, melt the butter. Add the onions, asparagus, and parsnip. Sauté until softened and browning. Add the mushrooms, tomatoes, garlic, cooked bacon, and leek to the skillet.
- In a small bowl, whisk together the eggs, heavy whipping cream, and cheese. Season with a pinch of salt and pepper.
- Pour the sautéed vegetables into the pie crust. Gently pour the egg mixture over the vegetables and tap the sides of the pie pan to release any air pockets.
- Place the quiche in the oven and bake for 25-30 minutes, or until the top is just beginning to brown and the center is no longer wobbly. Rest for 20-30 minutes prior to serving for best results.
- Top with cheese, if desired. Serve immediately and enjoy!
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