Quiche with asparagus, mushrooms, white cheese, and bacon

It’s asparagus season, and I highly recommend taking full advantage of it, as this vegetable is not only delicious but also incredibly healthy.

Asparagus, regardless of the variety, is packed with valuable vitamins (A, C, B1, B2, and E) and minerals like calcium, phosphorus, potassium, copper, magnesium, iron, and zinc. The potassium and amino acids in asparagus support kidney function, helping to flush out toxins, while zinc aids in wound healing and strengthens connective tissues. Calcium and phosphorus contribute to building strong bones, and iron and magnesium improve the body’s ability to produce blood.

Additionally, asparagus is a low-calorie food (only about 180 kcal per kilo) and promotes healthy digestion thanks to its high fiber content.

Ingredients:

• One pizza dough
• One bunch of asparagus
• 3 medium tomatoes
• 4 large eggs (or 5 small eggs)
• One packet of baking powder
• 250 g raw bacon
• 80 g butter
• 150 g white cheese
• One onion
• 7 large mushrooms
• 1 kg yogurt

Preparation:

Begin by letting the pizza dough come to room temperature. Wash the asparagus and trim off the tough, woody ends. Clean the mushrooms, peel if needed, and slice them. Peel the onion and cut it into thin rings.

If you prefer to make your own dough, here’s a simple recipe: mix 500 g of flour, 1 teaspoon of salt, and one packet of dry yeast. Gradually add 300 ml of warm water and 2 tablespoons of olive oil while stirring, until you get a smooth, slightly sticky dough. Transfer the dough to a bowl and let it rise until it doubles in size. Then place it on a floured surface, roll it out with a rolling pin, and use it as desired. If you have any leftover dough, you can freeze it for later use.

In a large skillet, heat half of the butter until melted. Add the asparagus and sauté for a few minutes until it softens slightly, turning it frequently to cook evenly on all sides. Season with a little pepper.

Once the asparagus is done, transfer it to a plate. In the same skillet, melt the remaining butter, then add the bacon and cook it until crispy. Next, add the mushrooms and onions, sautéing them together until the mushrooms release all their moisture.

While the vegetables and bacon are sautéing, grate the white cheese using a coarse grater and, in a bowl, whisk it together with the eggs and baking powder. Preheat the oven to 170°C (340°F) and let it warm up.

Once the vegetables and bacon are sautéed, remove them from the heat and let them cool slightly. Then, add them to the bowl with the cheese and eggs, and mix well. Next, stir in the yogurt until everything is well combined.

Prepare a baking dish (mine was about 25 by 30 cm), grease it well with oil, and dust it thoroughly with flour. Place the dough in the dish, prick it all over with a fork, and bake it in the preheated oven at 170°C (340°F) for 2–3 minutes.

Once the dough is lightly baked, remove the dish from the oven and pour the mixture from the bowl over it. Arrange the prepared asparagus on top, then wash and slice the tomatoes and place them over the asparagus.

Season with pepper and bake in the preheated oven for about 55 minutes to an hour. I didn’t add any salt because both the white cheese and the bacon are already quite salty. Generally, I avoid adding extra salt when cooking with bacon since it releases plenty of saltiness during cooking due to the way it’s cured. If you prefer your food saltier, it’s best to add salt at the table, after tasting, rather than during cooking.

A slice of this quiche makes a delicious and filling lunch or a hearty breakfast: it’s up to you when and how you want to enjoy it. It’s also a great dish to serve when you have guests. If you prefer a vegetarian version, simply leave out the bacon.

If you try the recipe, let me know how you liked it! 😊

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